Grapefruit Bars with Citrus Curd (Printable)
Soft shortbread crust meets bright grapefruit custard in these zesty, sweet-tart citrus bars.
# What you need:
→ For the Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - ½ cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - ¼ tsp salt
→ For the Grapefruit Filling
05 - 1 ¼ cups (250 g) granulated sugar
06 - ¼ cup (30 g) all-purpose flour
07 - 4 large eggs
08 - ¾ cup (180 ml) freshly squeezed grapefruit juice (about 2 grapefruits)
09 - 1 tbsp grapefruit zest
10 - 2 tbsp freshly squeezed lemon juice (about ½ lemon)
→ For Finishing
11 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together the softened butter and granulated sugar for the crust until light and fluffy. Add flour and salt, mixing until just combined.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until lightly golden at the edges.
04 - While the crust bakes, prepare the filling. In a separate bowl, whisk together sugar and flour. 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 (it should not jiggle excessively).
07 - Remove from the 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 Tips:
01 -
- The grapefruit flavor is somehow both refreshing and deeply satisfying at the same time
- That buttery shortbread crust makes these feel fancy enough for company but simple enough for Tuesday
02 -
- Pouring the filling over the hot crust is the secret to that seamless layer between crust and custard
- Underbaking slightly is better than overbaking—these continue to set as they cool
03 -
- Room temperature eggs incorporate into the filling much more smoothly than cold ones
- A fine-mesh sieve makes the most delicate, even dusting of powdered sugar