Perfect Bright Pink Grapefruit Bars
Perfect Bright Pink Grapefruit Bars
Introduction
These Perfect Bright Pink Grapefruit Bars are a ray of sunshine in every bite! Bursting with the vibrant, tangy-sweet flavor of fresh pink grapefruit, they offer a delightful twist on the classic lemon bar. With a buttery shortbread crust and a wonderfully smooth, zesty filling, these bars are incredibly refreshing and surprisingly easy to make. They're perfect for potlucks, brunches, or simply a lovely afternoon treat. Get ready to fall in love with their beautiful color and irresistible citrus zing!
Ingredients
- For the Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- For the Filling:
- 1 cup (200g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 4 large eggs
- ½ cup (120ml) fresh pink grapefruit juice (from 2-3 grapefruits)
- 2 tablespoons finely grated pink grapefruit zest (from 1-2 grapefruits)
- ¼ teaspoon salt
- For Dusting:
- 2 tablespoons powdered sugar
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later.
- In a medium bowl, combine the flour, granulated sugar, and salt for the crust. Add the softened butter and mix with a fork or your fingertips until crumbly and well combined.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until lightly golden brown. Remove from the oven and set aside while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- Prepare the Filling: In a large bowl, whisk together the granulated sugar and flour for the filling until no lumps remain. This helps prevent the eggs from curdling.
- Add the eggs, fresh pink grapefruit juice, grapefruit zest, and salt to the sugar-flour mixture. Whisk until completely smooth and well combined.
- Pour the grapefruit filling carefully over the warm, pre-baked crust.
- Bake and Cool: Return the pan to the oven and bake for 25-30 minutes, or until the center is just set but still a little wobbly. The edges should be firm.
- Remove the pan from the oven and let cool completely on a wire rack at room temperature for at least 1-2 hours. Then, refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and firm. This is crucial for clean slicing.
- Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and slice into 16 or 25 squares.
- Dust generously with powdered sugar just before serving.
Pro Tips & Notes
- Fresh is Best: Always use fresh pink grapefruit juice and zest for the most vibrant flavor. Bottled juice simply won't yield the same bright, zesty results.
- Zest First, Then Juice: When preparing your grapefruit, zest it before you cut and juice it. This makes zesting much easier and more efficient.
- Chill Thoroughly: Do not skip the chilling step! Refrigerating the bars for several hours (or overnight) allows the filling to fully set, resulting in perfectly firm, easy-to-slice squares.
- Adjust Sweetness: Pink grapefruit can vary in sweetness. If your grapefruit is particularly tart, you can add an extra tablespoon or two of sugar to the filling, tasting as you go.
Nutrition Facts (per serving)
- Calories: 210
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 22g
Frequently Asked Questions
- Q: Can I use yellow grapefruit instead of pink? A: Yes, absolutely! Yellow grapefruit will work just as well, though your bars will have a lighter, less vibrant color. The flavor profile will be similar.
- Q: How long do these grapefruit bars last? A: Stored in an airtight container in the refrigerator, these bars will stay fresh for up to 4-5 days.
- Q: Can I freeze pink grapefruit bars? A: Yes, you can! Wrap individual bars tightly in plastic wrap, then place them in an airtight freezer-safe container or bag for up to 1 month. Thaw in the refrigerator before serving.
- Q: Why did my filling curdle? A: The most common reason for curdled filling is whisking the eggs directly into sugar without the flour first, or baking at too high a temperature. Whisking sugar and flour together first helps stabilize the eggs, and baking at the correct temperature ensures a smooth, custardy set.