Tangy Pink Grapefruit Dessert Bars (Print version)
Bright pink grapefruit bars with a buttery shortbread crust and silky custard filling. An easy citrus dessert great for sharing.
# Ingredients:
For the shortbread crust
01 -
1/2 cup (115 g) unsalted butter, melted
02 -
1/4 cup (50 g) granulated sugar
03 -
1 1/4 cups (160 g) all-purpose flour
04 -
1/4 teaspoon salt
For the grapefruit filling
05 -
3 large eggs
06 -
1 1/4 cups (250 g) granulated sugar
07 -
1/2 cup (120 ml) fresh pink grapefruit juice (about 2 medium grapefruits)
08 -
1 tablespoon fresh lemon juice
09 -
2 tablespoons grapefruit zest
10 -
1/3 cup (45 g) all-purpose flour
11 -
1/4 teaspoon salt
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
02 -
Stir together the melted butter, sugar, flour, and salt until a soft dough forms. Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until just set and pale golden at the edges.
03 -
In a large bowl, beat the eggs with the sugar until combined. Mix in the grapefruit juice, lemon juice, zest, flour, and salt until the batter is smooth.
04 -
Pour the filling over the warm crust. Bake for 20 to 25 minutes until the filling is set around the edges and the center has only a slight jiggle.
05 -
Let the bars cool to room temperature in the pan, then refrigerate for at least 2 hours. Use the parchment overhang to lift them out, and slice into 16 squares.
# Good to know:
01 -
For the cleanest cuts, chill the bars thoroughly before slicing.
02 -
The bars can be served chilled or at room temperature.