Grapefruit Bars are similar to classic lemon bars—shortbread crust topped with a silky citrus curd—but brighten the flavor with the sweeter notes of pink or ruby red grapefruit.
If you love lemon or lime bars, give grapefruit bars a try. They follow the same simple method—shortbread crust, citrus curd—but showcase grapefruit’s distinctive flavor. When I first shared this recipe in February 2012 I used ruby red grapefruit. On retesting I found grapefruit can be milder than lemon or lime, so I offer options below to brighten the curd if you prefer more tang.
Types of Grapefruit
Grapefruit varieties range from tart to sweet. Pink and white grapefruit tend to be tangier, while ruby red varieties are sweeter. If your bars need more zip, replace part of the grapefruit juice with lemon juice (see recipe notes). Either variety works for baking—the chemistry of the curd remains the same—so choose based on the flavor you want.
Crust to Filling Ratio
I prefer citrus bars with a generous curd layer—about one third crust to two thirds filling. The shortbread base should be sturdy enough to hold the curd but not overpower it. If you like more crust, simply double the crust ingredients for an equal crust-to-filling ratio. A light dusting of powdered sugar through a fine-mesh sieve makes them look irresistible.
Grapefruit Bars
These grapefruit bars are adapted from lemon and lime bar recipes with a touch more zest and juice to boost grapefruit’s milder profile. They bake up into pretty pink squares with a tender shortbread base and a silky, set citrus topping. If you enjoy citrus desserts, these are a delightful seasonal variation. Happy baking!
Grapefruit Bars
Ingredients
Crust:
- 1 cup (120 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ¼ tsp salt
- ½ cup (113 g) butter, room temperature, cut into pieces
Filling:
- 1 ½ cups (250 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 4 large eggs
- 1 Tablespoon grapefruit zest
- 1 cup (237 ml) grapefruit juice (or a mix of grapefruit + lemon juice)*
- Pink food coloring, optional
Equipment
- Zester
- Juicer
- 11×7-inch pan
Instructions
- Preheat oven to 350°F. Lightly grease or line an 11×7-inch baking dish with parchment paper that overhangs by about 2 inches on two sides.
- CRUST: Combine flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse or mix until the mixture resembles fine crumbs that begin to clump. Press evenly into the bottom of the prepared pan. Bake 18–20 minutes, or until golden brown.
- FILLING: While the crust is finishing, whisk together sugar and flour in a bowl. Add eggs one at a time, whisking well after each. Stir in grapefruit zest and juice. Add a few drops of pink food coloring if desired, and whisk until smooth.
- Pour the filling over the hot crust and bake an additional 20 minutes, or until the center is set and the edges are lightly browned.
- Cool completely in the pan, about 1 hour, then refrigerate at least 1–2 hours until cold. Use the parchment overhang to lift the bars from the pan for easy slicing. Store leftovers in the refrigerator.
Notes
- Grapefruit is milder than lemon or lime. For brighter flavor, use 3/4 cup grapefruit juice + 1/4 cup lemon juice, or increase the zest by up to 1 tablespoon.
- Pink or white grapefruit is generally more tart than ruby red; choose based on your preferred sweetness.
- To make in a 9×9-inch pan: keep the crust the same but reduce the filling (suggested: 1 cup sugar, 3 Tbsp flour, 3 eggs, 2 tsp zest, 2/3 cup juice).
- For a 13×9-inch pan, consider increasing the crust by 1.5× so it’s not too thin.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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*Originally published 2/7/12. Updated 3/25/20.