Description
These delightful grapefruit bars feature a vibrant, tangy-sweet grapefruit curd layer set atop a buttery, crumbly shortbread crust. Each square offers a refreshing burst of citrus flavor, balanced by the rich, tender base. A delicate dusting of powdered sugar adds a touch of sweetness and visual appeal, making these bars a sophisticated treat for any occasion. The combination of bright fruit and a classic baked crust creates a harmonious dessert experience.
Ingredients
- **For the Shortbread Crust:**
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold and cubed
- **For the Grapefruit Filling:**
- 1 cup fresh grapefruit juice (from about 2–3 grapefruits)
- 2 tablespoons grapefruit zest
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- Pinch of salt
- Powdered sugar for dusting
Instructions
- **Prepare the Crust:** Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together flour, sugar, and salt for the crust. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until lightly golden brown. Remove from oven and set aside. Reduce oven temperature to 325°F (160°C).
- **Prepare the Filling:** While the crust bakes, whisk together grapefruit juice, grapefruit zest, sugar, flour, eggs, melted butter, and a pinch of salt in a medium bowl until smooth and well combined.
- Pour the grapefruit filling evenly over the warm, pre-baked crust.
- **Bake the Bars:** Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and no longer jiggles significantly when gently shaken. The edges may be slightly golden.
- **Cool and Serve:** Remove the pan from the oven and let cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours (or preferably overnight) to allow the bars to firm up completely.
- Once chilled, use the parchment paper overhang to lift the bars from the pan. Slice into squares. Dust generously with powdered sugar before serving.
Notes
For extra tang, add an additional tablespoon of grapefruit zest to the filling.
Ensure the bars are fully chilled before slicing for clean, neat cuts.
If you prefer a gluten-free option, substitute the all-purpose flour in the filling with cornstarch.
Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
Nutrition
- Calories: 250-300 per bar (estimated for 12 bars)
- Fat: 12-15g
- Carbohydrates: 35-40g
- Protein: 3-4g