Pink Grapefruit Dessert Bars
Tangy grapefruit custard layered on a buttery shortbread crust delivers a bright citrus twist on classic dessert bars.
Ingredients
- 1.75 cups all-purpose flour for crust (220 g)
- 0.33 cup granulated sugar for crust (67 g)
- 0.75 cup unsalted butter cold and cubed (170 g)
- 1.25 cups granulated sugar for filling (240 g)
- 0.33 cup all-purpose flour for filling
- 4 large eggs room temperature
- 0.5 cup pink grapefruit juice
- 2 teaspoons pink grapefruit zest
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment, leaving a 2″ overhang.
- In a food processor, pulse 1¾ cups flour, ⅓ cup sugar, and a pinch of salt until combined; add ¾ cup cold butter and pulse until mixture resembles coarse crumbs.
- Gently press the crust into the pan and bake 15–18 minutes until edges are lightly golden.
- Meanwhile, whisk 1¼ cups sugar, ⅓ cup flour, and a pinch of salt in a bowl; add eggs one at a time until smooth, then stir in ½ cup grapefruit juice and 2 tsp zest.
- Pour filling over hot crust and bake 20–25 minutes until the center barely jiggles.
- Cool in the pan on a wire rack for 1 hour, then refrigerate at least 2 hours before lifting out and slicing.
Notes
Store at room temperature in an airtight container for up to 1 day.
Refrigerate up to 4 days or freeze individual bars for up to 1 month; thaw overnight in the refrigerator.
Always wash hands and clean surfaces after handling raw eggs.
Nutrition
Serving: 72gCalories: 210kcalCarbohydrates: 28g
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