Zesty Grapefruit Bars (Printable Version)

Buttery shortbread crust meets zesty grapefruit custard filling in these vibrant bars, balancing sweet and tart flavors perfectly.

# What You Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - 2 cups all-purpose flour
04 - ¼ tsp 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 tbsp grapefruit zest
10 - 2 tbsp freshly squeezed lemon juice

→ Finishing

11 - Powdered sugar for dusting

# How-To:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until just combined.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until lightly golden at the edges.
04 - Whisk together sugar and flour. Add eggs, grapefruit juice, grapefruit zest, and lemon juice. Whisk until smooth and fully combined.
05 - Pour filling over the hot crust immediately after it comes out of the oven.
06 - Return pan to the oven and bake for 18-22 minutes until the center is just set and does not jiggle excessively.
07 - Remove from oven and let cool completely in the pan. Once cooled, lift out using parchment overhang and cut into bars.
08 - Dust with powdered sugar just before serving.

# Expert Tips:

01 -
  • The buttery shortbread crust balances perfectly with the bright citrus filling
  • These bars strike that magical sweet tart ratio that keeps everyone coming back for seconds
02 -
  • Pour the filling over the hot crust not a cooled one or the layers will separate
  • The center should still have a slight wobble when you remove it from the oven
03 -
  • Use room temperature eggs to prevent the filling from curdling
  • Let the bars cool completely before attempting to cut or they will fall apart

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