Grapefruit Bars with Citrus Curd (Printable Version)

Buttery crust topped with bright grapefruit custard filling

# What You Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - 2 cups all-purpose flour
04 - ¼ teaspoon salt

→ Grapefruit Filling

05 - 1 ¼ cups granulated sugar
06 - ¼ cup all-purpose flour
07 - 4 large eggs
08 - ¾ cup freshly squeezed grapefruit juice
09 - 1 tablespoon grapefruit zest
10 - 2 tablespoons freshly squeezed lemon juice

→ Finishing

11 - Powdered sugar for dusting

# How To Make:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add flour and salt, mixing until just combined.
03 - Press dough evenly into bottom of prepared pan. Bake for 18-20 minutes until lightly golden at edges.
04 - Whisk together sugar and flour in separate bowl. Add eggs, grapefruit juice, grapefruit zest, and lemon juice. Whisk until smooth.
05 - Pour filling over hot crust immediately after removing from oven.
06 - Return pan to oven and bake for 18-22 minutes until center is just set and does not jiggle excessively.
07 - Let cool completely in pan. Lift out using parchment overhang and cut into bars.
08 - Dust with powdered sugar just before serving.

# Expert Advice:

01 -
  • The tartness cuts right through rich buttery crust creating the most sophisticated flavor balance
  • They transport beautifully and actually improve after a night in the fridge
02 -
  • The hot crust helps the filling start cooking immediately which prevents a soggy bottom layer
  • Overbaking makes the custard rubbery so pull them when the center still has a slight wobble
03 -
  • Use a microplane not a box grater to avoid getting bitter white pith in your zest
  • Let the filling sit for 5 minutes after whisking to let any air bubbles rise to the surface

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