Zesty Grapefruit Bars (Printable)

Buttery crust topped with bright, tangy grapefruit custard filling. Perfectly balanced sweet-tart citrus bars ideal for warm weather serving.

# What You'll Need:

→ Shortbread Crust

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

→ Finishing

11 - Powdered sugar for dusting

# Step-by-step:

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 in a large bowl 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 or until lightly golden at the edges.
04 - Whisk together sugar and flour in a separate bowl. 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, or 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 the parchment overhang and cut into bars.
08 - Dust with powdered sugar just before serving.

# Expert Advice:

01 -
  • The grapefruit flavor is somehow both sunshine bright and deeply comforting at the same time
  • That buttery crust creates the perfect foundation for the tangy custard topping
  • They feel fancy enough for a dinner party but simple enough for a Tuesday evening
02 -
  • The filling will continue to set as it cools so do not overbake or you will lose that silky texture
  • Pouring the filling over a hot crust is essential because it creates a barrier that keeps the crust from getting soggy
  • These really need to chill completely before cutting or you will end up with a mess instead of clean bars
03 -
  • Room temperature ingredients are your best friend for achieving that silky smooth custard texture
  • Use a microplane or fine zester to avoid getting any bitter white pith in your zest
  • If your parchment paper keeps sliding around crumple it up first then flatten it out before lining your pan

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