I made these pink grapefruit bars back around Christmas and meant to post the recipe right away. Then time got away from me, between work and preparing for baby to make his arrival (!), and here we are a month later. I wondered for a moment whether it was too late for this post when I realized grapefruit bars aren’t necessarily a Christmas dessert, or even exclusively a winter one. So, without further delay, I give you pink grapefruit bars! They’re everything I love about lemon bars – the unabashed sweetness, the buttery shortbread crust – but with a milder, more fragrant citrus flavor.
I was hoping these would be a pretty pale pink but the eggs in the curd turned them yellow. Alas, they still taste very much like grapefruit! Feel free to mix up whatever citrus you’re loving at the moment (blood oranges would taste and look amazing!). I usually like softer citrus bars, but I baked these to firmer than normal because I wanted to make sure the eggs were cooked all the way through. If I weren’t pregnant, I’d pull these out of the oven while there was still a bit of jiggle to the them (they firm up more as they cool, too).
There’s a good chance this will be my last post here before the baby comes, which should be in the next couple weeks. I plan to spend these remaining days cleaning the house like a madwoman, folding baby clothes and trying to find a comfortable position to relax in (spoiler: there aren’t any). I’m hoping I’ll be back soonish with a couple recipes I’ve been saving for you, like my favorite olive oil muffins and overnight oats. Until then!
- 1/2 pound unsalted butter, softened
- 1/2 cup sugar
- 1 tsp vanila extract
- 2 cups flour
- 1/4 tsp salt
- 4 eggs
- 2 1/4 cups sugar
- 1 cup pink grapefruit juice
- 1 Tbsp pink grapefruit zest (avoid the white pith)
- 2/3 cup flour
- confectioners sugar, for dusting
- Preheat oven to 350º F.
- To make the crust, cream the butter, sugar and vanilla until fluffy. Mix in the flour and salt with an electric mixer until incorporated. Gather dough into a ball and press evenly into the bottom of a parchment-lined 9" x 13" baking dish. Freeze until dough feels cold, about 15 minutes.
- Bake 18-20 minutes, until crust is barely browned. Set dish on a wire rack to cool. While the crust is baking, whisk together the eggs, sugar, grapefruit juice, zest and flour.
- Pour the filling over the crust and bake about 30 minutes, until just set with a little jiggle. Cool completely on a rack. Lift out the parchment paper, dust with confectioners sugar and slice into triangles. Garnish with grapefruit slivers.
Adapted from Ina Garten's lemon bars.