Zesty Grapefruit Bars (Printable)

Buttery shortbread crust topped with bright grapefruit custard, perfectly balanced between sweet and tart flavors.

# What You Need:

01 - 1 cup unsalted butter, softened

02 - ½ cup granulated sugar

03 - 2 cups all-purpose flour

04 - ¼ teaspoon salt

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

11 - Powdered sugar for dusting

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing edges to overhang for easy removal later.

02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in flour and salt until just combined.

03 - Press dough evenly into pan bottom. Bake for 18-20 minutes until edges are lightly golden.

04 - While crust bakes, whisk sugar and flour in a separate bowl. Add eggs, grapefruit juice, zest, and lemon juice, whisking until smooth.

05 - Pour filling mixture over the hot crust immediately after removing from oven.

06 - Return pan to oven and bake for 18-22 minutes until center is just set and no longer jiggles excessively.

07 - Let cool completely in pan. Lift out using parchment edges and cut into bars.

08 - Dust with powdered sugar just before serving.

01 -

The balance between tart grapefruit and sweet buttery crust is absolutely perfect
They look stunning with that pale yellow custard and snowy powdered sugar topping
They travel well and actually taste better after chilling overnight

02 -

Pouring the filling onto the hot crust is crucial because it helps seal the bottom and prevents a soggy layer
The center should still have a slight wobble when you remove it from the oven because it continues cooking as it cools

03 -

Use room temperature eggs to prevent them from curdling when you mix them into the juice
A fine mesh sieve makes the cleanest powdered sugar dusting without clumps