Grapefruit Bars Citrus Dessert (Printable)
Zesty grapefruit bars with buttery shortbread crust and tangy citrus custard filling.
# What You'll Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - 2 cups all-purpose flour
04 - ¼ teaspoon salt
→ Grapefruit Filling
05 - 1 ¼ cups granulated sugar
06 - ¼ cup all-purpose flour
07 - 4 large eggs
08 - ¾ cup freshly squeezed grapefruit juice
09 - 1 tablespoon grapefruit zest
10 - 2 tablespoons freshly squeezed lemon juice
→ Finishing
11 - Powdered sugar for dusting
# Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal later.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Blend in flour and salt, mixing just until combined.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden.
04 - While crust bakes, whisk together sugar and flour in a separate bowl. Add eggs, grapefruit juice, grapefruit zest, and lemon juice. Whisk until completely smooth.
05 - Pour filling mixture evenly over the hot crust immediately after removing from oven.
06 - Return pan to oven and bake for 18-22 minutes until center is just set and does not jiggle excessively.
07 - Let bars cool completely in the pan. Lift out using parchment overhang and cut into squares.
08 - Dust with powdered sugar just before serving.
# Expert Tips:
01 -
- The buttery crust melts into the tangy filling like they were always meant to be together
- These bars strike that perfect balance where sweet meets tart and neither overpowers the other
02 -
- Pour the filling over the hot crust immediately, not after it cools, or they wont bond properly
- The center should still have a slight jiggle when you remove it from the oven, it continues setting as it cools
03 -
- Room temperature eggs whisk into the filling more smoothly and create a finer texture
- Use a microplane for the zest to avoid the bitter white pith