Grapefruit 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!
Servings: 12 small squares
Calories: 272kcal
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.
Nutrition
Calories: 272kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 104mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 568IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
