These bright, citrusy Pomelo Bars are like lemon bars only made with pomelo, which is similar to grapefruit. These Pomelo Bars have the best shortbread crust and a tangy, bitter-sweet citrus curd on top. To die for!
For the Crust
- 10 tablespoons (1 stick, plus 2 tablespoons) unsalted butter, softened to room temperature
- 3 tablespoons powdered sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/4 cups all purpose flour
For the Filling
- 6 large egg yolks
- 3/4 cup sugar
- 2/3 cup pomelo juice (from about 1–2 pomelos), OR grapefruit juice*
- 2 tablespoons meyer lemon juice
- 1/4 teaspoon kosher salt
- 5 tablespoons butter, softened
- 1 teaspoon Meyer lemon zest
- 1 teaspoon pomelo zest OR grapefruit zest
- powdered sugar, for dusting
Make the Crust
- Preheat the oven to 325 degrees and line an 8×8 baking pan with parchment.
- 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. Empty the dough out into the prepared baking pan and press down to form an even layer. Bake for 30 minutes, or until the edges turn light golden brown. Set aside and allow to cool to room temperature.
Make the Filling
- Whisk together the egg yolks and sugar in a nonreactive medium sized saucepan. Turn the burner on to medium-low heat, and whisk in the pomelo juice, meyer lemon juice, salt and butter. Swap out the whisk for a wooden spoon or rubber spatula, and continue stirring, constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from the heat and pour through a fine mesh strainer to remove any pieces of curdled egg. Stir in the meyer
- When the pomelo curd is thick enough to coat your wooden spoon, remove from the heat source and pour through a strainer to remove chunkier particles that will inevitably develop. Stir in the meyer lemon zest and pomelo zest, and set aside.
- Lower the oven temperature 300 degrees. Pour the pomelo curd on the crust and spread it out evenly with a spatula. Bake for about 15-20 minutes, or until the filling is set, but still a little jiggly in the center.
- Allow the pomelo bars to cool completely, then dust with powdered sugar and slice into 9 squares. Serve immediately, or store, covered, in the refrigerator for up to 1 week.
- If substituting grapefruit juice, you may want to add an additional tablespoon of sugar to balance the bitterness.
Keywords: pomelo, grapefruit, meyer lemon, citrus, lemon bars, shortbread, crust, curd, dessert, bars