Ingredients
- 1 cup (120g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, very cold and cut into small pieces
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Make the Crust: In a medium bowl, whisk together the flour, powdered sugar, and salt for the crust. Add the cold, cubed butter and cut it in with a pastry blender, a fork, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Bake the Crust: Press the crust mixture evenly into the prepared baking pan. Bake for 18-20 minutes, or until the edges are lightly golden. Remove from the oven but leave the oven on.
- Prepare the Filling: While the crust is baking, prepare the grapefruit filling. In a separate medium bowl, whisk together the granulated sugar, flour, and grapefruit zest until well combined. This helps distribute the zest and prevent lumps.
- Add Wet Ingredients: Add the fresh grapefruit juice and eggs to the sugar-flour mixture. Whisk vigorously until the filling is completely smooth and no lumps remain.
- Assemble and Bake: Pour the grapefruit filling evenly over the hot, pre-baked crust. Carefully return the pan to the oven.
- Bake the Bars: Bake for an additional 25-30 minutes, or until the center of the filling is set and no longer jiggles when gently shaken. The edges may be slightly golden.
- Cool and Chill: Let the bars cool completely at room temperature in the pan. This is crucial for clean cuts. Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours (or preferably longer) before cutting.
- Serve: Once chilled, lift the bars out of the pan using the parchment paper overhang. Dust lightly with powdered sugar, if desired, and cut into squares. Serve chilled and enjoy!
Pro Tips & Notes
- Zest Before Juicing: Always zest your grapefruit before you cut and juice it. It's much easier to get all that aromatic zest from a whole fruit.
- Don't Rush the Chill: Allowing the bars to cool completely and then chill in the refrigerator is essential for the filling to set properly and for clean, neat cuts. Patience is key!
- Storage: Store leftover grapefruit bars in an airtight container in the refrigerator for up to 3-4 days.
- For Extra Zestiness: If you love a really strong grapefruit flavor, you can increase the grapefruit zest to 3 tablespoons in the filling.
- Clean Cuts: For perfectly clean squares, wipe your knife with a damp cloth between each cut.
Nutrition Facts (per serving)
- Calories: 250 kcal
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 0g
- Sugar: 25g
- Sodium: 60mg
Frequently Asked Questions
- Q: Can I use other citrus fruits for this recipe? A: Absolutely! This recipe works beautifully with other citrus. Lemon, lime, or even a combination of lemon and orange would be delicious. Adjust the sweetness slightly if your citrus is more or less tart.
- Q: Why is my grapefruit bar filling runny? A: A runny filling is usually a sign of being undercooked. Ensure the center is fully set and doesn't jiggle much when you gently shake the pan. Also, be precise with your liquid measurements; too much juice can affect the set.
- Q: How long do these grapefruit bars last? A: When stored in an airtight container in the refrigerator, these bars will stay fresh and delicious for 3-4 days.
- Q: Can I freeze grapefruit bars? A: Yes, you can! Cut the bars into squares, arrange them in a single layer on a baking sheet, and freeze until solid. Then transfer them to an airtight freezer-safe container or bag for up to 1 month. Thaw in the refrigerator before serving.
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