Grapefruit Lemon Bars
These vibrant lemon grapefruit bars are a fresh and unique twist on the iconic citrus dessert. A buttery, crisp shortbread crust gets topped with a silky citrus curd made from both grapefruit and lemon for a flavor that's bright, complex, and far more interesting than the usual lemon bar. It's a great make-ahead dessert that's perfect for brightening up those cold winter months when citrus is at its best!
This post may contain affiliate links.
I love citrus desserts of all kinds, especially lemon bars. The buttery shortbread crust topped with a velvety, sweet-tart lemon curd is a match made in heaven! This recipe takes that same approach, but the addition of grapefruit adds a more complex, interesting flavor that makes them taste fresh and unexpected.
Baking with grapefruit isn't as common as lemon, lime, or orange, but it's one of my favorite flavors to play with. It has a subtle bitterness that adds a multi-dimensional note to whatever it's paired with. I love it in cocktails, too!
These are just like your favorite lemon bars, with a silky smooth citrus curd and a buttery crisp shortbread crust on the bottom, but so much more complex than just lemon alone. The combination gives you the best of both worlds! And if you can get your hands on some Meyer lemons, they'll be even better.
The crust is tender, crisp and provides structure to hold the curd without getting soggy. It's easy to make since it gets pressed into the pan, no rolling required.
But the lemon grapefruit curd is the star, and there are a few keys to getting it right!
I use only egg yolks rather than whole eggs for an extra rich filling. You can store the whites and use them to make an egg-white omelet, meringue, or homemade ladyfinger cookies!
Additionally, instead of pouring everything onto the crust and baking it off, I make the grapefruit curd on the stovetop first. Precooking the curd over medium-low heat, while stirring constantly, lets the eggs thicken gradually instead of scrambling.
That slow, steady heat and continual movement produces a smooth, creamy texture. Don't rush this step! The later baking is really just to help it set and adhere to the crust.
For extra insurance, I always like to strain the curd to remove any coagulated bits that may have formed. It's an extra step, but ensures an ultra-smooth, professional finish.
Zest is added after straining so that it doesn't get lost in the process, along with the butter to make sure it incorporates smoothly and doesn't break.
There's no better time to make this zesty grapefruit dessert than during the winter when it's dull and dreary outside. Grapefruit shines in late winter and early spring when citrus is at its peak, and it's just the thing to perk up even the darkest days.
If you love lemon bars as much as I do, this is a fun way to change things up!
Want more beautiful citrus desserts? Try this easy homemade lemon ice cream, a refreshing Sicilian lemon granita, or a classic Meyer lemon tart.
Why This Recipe Works
- A unique take on classic lemon bars that's more interesting and exciting.
- The combination of both grapefruit and lemon gives acidity, slight bitterness and a complex citrus flavor.
- Cooking the curd on the stove and then straining before baking ensures a thick, smooth and ultra creamy texture.
- The easy shortbread crust gets pressed into the pan, no rolling required.
- It's a great make-ahead dessert since it needs to be completely cooled and chilled before serving.
Ingredients for Grapefruit Lemon Bars
Grapefruit - Use a fresh, in season ruby red or pink grapefruit for the most balanced flavor with a mild bitterness.
Lemon - Use regular lemons or Meyer lemons if you can find them. Meyer lemons will have less acidity and a more floral aroma that pairs beautifully with grapefruit, but regular lemons are also delicious.
Eggs - You will need to separate whole eggs and only use the yolks for this recipe. The egg yolk-based curd makes the bars incredibly creamy and silky! Store the remaining egg whites in the fridge and save for another use so they don't go to waste.
Granulated Sugar - You may need to adjust the amount of sugar slightly depending on the sweetness of your lemons and grapefruits. Taste the curd and add another tablespoon or two if it's too tart.
Butter - Unsalted butter is best for the crust and the filling. Make sure the butter is softened to room temperature to make the crust.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- 8x8-inch baking pan
- Parchment paper
- Electric mixer or stand mixer
- Medium saucepan
- Rubber spatula
- Fine mesh sieve
How to Make Grapefruit Bars
Make the Crust
- Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Using an electric mixer, cream together the butter, powdered sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the salt and about half of the flour, then mix until just incorporated. Add the remaining flour and mix until barely combined. Overmixing will result in a tough crust.
Pro Tip: If you have time, allow the dough to chill in the fridge for at least 30 minutes before baking. This will help create a flakier, more aerated crust and avoid it shrinking or becoming tough.
- Press the dough evenly into the prepared pan. Bake until the edges are lightly golden, about 30 minutes. Set aside and let cool to room temperature.
Make the Filling
- Whisk together the egg yolks and sugar in a nonreactive medium saucepan.
Pro Tip: Nonreactive pans are made from materials such as stainless steel, glass, or enamel, which don't chemically interact with acidic foods like lemon juice. They prevent metallic or off-flavors from transferring to your food while cooking. Avoid using raw aluminum or cast iron for best results.
- Place over medium-low heat and whisk in the grapefruit juice, lemon juice, and salt.
- Switch to a rubber spatula and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Do not let it boil and scrape the bottom and sides of the pan continually to keep the eggs from scrambling.
Pro Tip: If you have a kitchen thermometer, aim to get to about 165-170°F to make sure the curd is thick enough to slice after chilling.
- Stir in the butter one tablespoon at a time until fully incorporated.
- Remove from the heat and strain through a fine mesh sieve to remove any bits of curdled egg. Stir in the lemon zest and grapefruit zest.
- Lower the oven temperature to 300°F. Pour the grapefruit curd over the cooled crust and spread into an even layer. Bake for about 20-25 minutes, until just set but still slightly jiggly in the center.
- Let cool completely, then dust with powdered sugar and slice into bars. Store covered in the refrigerator for up to 1 week.
Coley's Tips For Success
- Seek out Meyer lemons if you can, they make an especially delicious filling!
- Grapefruit varies widely in sweetness and bitterness. If your fruit is especially sharp, add 1 extra tablespoon of sugar to the filling, especially if you're using regular lemons rather than Meyer lemons. Ruby red or pink grapefruit will be slightly sweeter and less bitter than white grapefruit.
- For best results, strain the curd to remove any lumpy bits to keep the custard silky-smooth.
- Chill in the refrigerator for several hours or overnight before slicing for the cleanest cuts.
Citrus Bar Variations
- Give your crust extra citrus flavor by incorporating 1 teaspoon of lemon or grapefruit zest in there too.
- Make the crust even easier by sticking all the ingredients in a food processor and pulse until it comes together. Use cold diced butter for this method rather than softened.
- Try using other citrus fruits in the curd, like blood oranges or Cara Cara oranges, pomelos, tangerines and limes.
- Spice it up by adding a pinch of ground cardamom, ginger or fresh vanilla bean to your curd.
- Citrus also goes great with fresh herbs! Try infusing the curd with rosemary, thyme, mint, or even basil while cooking. Just be sure to strain them out before adding to the crust, otherwise it will be too strong.
Serving Suggestions
These grapefruit bars are already delicious on their own, but a little mascarpone whipped cream on top will take them to the next level!
Pair them with a simple glass of cold brew coffee or an Italian affogato for a really nice dessert spread.
How to Store
Store up to 1 week in an airtight container in the refrigerator or freeze them for up to 3 months.
FAQs
It's likely you overcooked the curd or exposed it to high heat without stirring. Make sure to cook the curd over medium-low heat, stirring constantly for about 8-10 minutes, until it looks thick but not scrambled. If you have a thermometer, aim to get to about 165-170°F so that the curd is thick enough to slice.
Yes, but baking times will vary. A 9x13-inch pan works if you double the recipe. For thinner bars, use a larger pan and reduce baking time.
Try using ruby red or pink grapefruits, or even pomelo! These have a milder flavor and are less bitter than white and yellow grapefruits. Plus, they have a brighter color!
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Grapefruit Bars
Ingredients
For the Crust
- 10 tablespoons butter unsalted, softened to room temperature
- 3 tablespoons powdered sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 1 ¼ cups all purpose flour
For the Filling
- 6 egg yolks large
- ¾ cup sugar
- ⅔ cup grapefruit juice fresh from about 2 medium grapefruit
- 2 tablespoons lemon juice or Meyer lemon juice
- ¼ teaspoon kosher salt
- 5 tablespoons butter unsalted
- 1 teaspoon lemon zest or Meyer lemon zest
- 1 teaspoon grapefruit zest
- powdered sugar for dusting
Instructions
Make the Crust
- Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Using an electric mixer, cream together the butter, powdered sugar, and granulated sugar until light and fluffy, about 2 minutes.10 tablespoons butter, 3 tablespoons powdered sugar, 2 tablespoons granulated sugar
- Add the salt and about half of the flour, then mix until just incorporated. Add the remaining flour and mix until barely combined. Overmixing will result in a tough crust.¼ teaspoon kosher salt, 1 ¼ cups all purpose flour
- Press the dough evenly into the prepared pan. Bake until the edges are lightly golden, about 30 minutes. Set aside and let cool to room temperature.
Make the Filling
- Whisk together the egg yolks and sugar in a nonreactive medium saucepan.6 egg yolks, ¾ cup sugar
- Place over medium-low heat and whisk in the grapefruit juice, lemon juice, and salt.⅔ cup grapefruit juice, 2 tablespoons lemon juice, ¼ teaspoon kosher salt
- Switch to a rubber spatula and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Do not let it boil and scrape the bottom and sides of the pan continually to keep the eggs from scrambling.
- Stir in the butter one tablespoon at a time until fully incorporated.5 tablespoons butter
- Remove from the heat and strain through a fine mesh sieve to remove any bits of curdled egg. Stir in the lemon zest and grapefruit zest.1 teaspoon lemon zest , 1 teaspoon grapefruit zest
- Lower the oven temperature to 300°F. Pour the grapefruit curd over the cooled crust and spread into an even layer. Bake for about 20-25 minutes, until just set but still slightly jiggly in the center.
- Let cool completely, then dust with powdered sugar and slice into bars. Store covered in the refrigerator for up to 1 week.powdered sugar
Notes
- If you have time, allow the dough to chill in the fridge for at least 30 minutes before baking. This will help create a flakier, more aerated crust and avoid it shrinking or becoming tough.
- Seek out Meyer lemons if you can, they make an especially delicious filling!
- Grapefruit varies widely in sweetness and bitterness. If your fruit is especially sharp, add 1 extra tablespoon of sugar to the filling, especially if you're using regular lemons rather than Meyer lemons. Ruby red or pink grapefruit will be slightly sweeter and less bitter than white grapefruit.
- Nonreactive pans are made from materials such as stainless steel, glass, or enamel, which don't chemically interact with acidic foods like lemon juice. They prevent metallic or off-flavors from transferring to your food while cooking. Avoid using raw aluminum or cast iron for best results.
- If you have a kitchen thermometer, aim to get to about 165-170°F to make sure the curd is thick enough to slice after chilling.
- For best results, strain the curd to remove any lumpy bits to keep the custard silky-smooth.
- Chill in the refrigerator for several hours or overnight before slicing for the cleanest cuts.
