Grapefruit Bars

Hey there, and welcome back, friends.

You are in for a treat!

Grapefruit Bars

Grapefruit bars are a sweet treat with a tart twist. These bars have a grapefruit-flavored custard with a buttery crust. They’re easy to make and are a fun alternative to lemon bars.

To me, these bars are the perfect combination of tartness and sweetness.

Grapefruit is a refreshing twist, bursting with citrus flavor, and a delight to eat. If you love these bars, you’ll also love my coconut lime bars.

Whether these bars are served as an afternoon snack or dessert, these grapefruit bars will hit the spot.

Grapefruit Bar Ingredients

• unsalted butter
• granulated sugar
• all-purpose flour
• salt
• zest of a grapefruit
• cornstarch
• a few large eggs + extra egg yolks
• grapefruit juice
• garnish with fresh grapefruit slices

How to Make Grapefruit Bars

Start by making the buttery shortbread crust. 

In a medium saucepan, melt butter over medium heat. Cook butter, constantly whisking until it changes color to “amber’ and smells “nutty.” Remove butter from heat and pour into a medium bowl.

Stir in sugar, flour, salt, and zest. Mix until completely incorporated.

Press the crumbly mixture into an 8-inch or 9-inch square baking pan. Make sure the mixture is pressed at the bottom.

Bake the crust at 350F for about 25-30 minutes or until golden.

Make the filling while the crust bakes. Whisk together the cornstarch, sugar, and salt in a medium heatproof bowl.

Add the eggs, yolk, zest, and grapefruit juice and whisk together.

Set the bowl over a pot of simmering water and frequently whisk until the curd thickens.

Remove from heat and stir in the butter until completely melted. Pass the curd through a fine-mesh strainer.

Pour the curd into the crust after you take it out of the oven.

Return the tart to the oven for 15 minutes or until the filling has thickened.

Cool slightly on a cooling rack, then refrigerate for at least 4 hours or overnight to chill. Serve chilled.

How to Store Grapefruit Bars

Store grapefruit cars in an airtight container in your refrigerator for up to a week. You can also freeze grapefruit bars for up to 3 months. Unthaw them at room temperature.

Fresh or Storebought Grapefruit Juice?

Fresh grapefruit juice is preferred for this recipe, but you can use store-bought grapefruit juice. 

More Citrus Recipes

I love making citrus the star in my desserts. The sweet-tart taste of citrus adds a special touch of flavor. Below are a few of my favorite recipes for you to try.

• Grapefruit Tart
• Winter Citrus Cupcakes
• Classic Lemon Tart
• Blood Orange Meringue Pie
• Winter Citrus Tart

What do you think of this amazing pink grapefruit bar recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Grapefruit Bar Recipe

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Yield: 12 servings

Grapefruit Bars

Grapefruit bars are a sweet treat with a tart twist. These bars have a grapefruit-flavored custard with a buttery crust. They're easy to make and are a fun alternative to lemon bars.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

FOR THE CRUST:

• 1 cup (2 sticks) unsalted butter
• 1/2 cup granulated sugar
• 3 cups all-purpose flour
• ½ teaspoon salt
• zest of half a grapefruit

FOR THE FILLING:

• 2 tablespoons cornstarch
• ¾ cup granulated sugar
• ½ teaspoon salt
• 6 large whole eggs
• 2 large egg yolks
• zest of 1 grapefruit
• 1¼ cup grapefruit juice, freshly squeezed
• ½ cup (1 stick) unsalted butter, cut into cubes
• Fresh grapefruits for topping

Instructions

For Crust:

1. Preheat oven to 350 degrees F.
2. In a medium saucepan, melt butter over medium heat. Cook butter, constantly whisking until it changes color to “amber’ and smells “nutty.” Remove butter from heat and pour into a medium bowl.
3. Stir in sugar, flour, salt, and zest. Mix until completely incorporated.
4. Press the crumbly mixture into an 8-inch or 9-inch square baking pan. Make sure the mixture is pressed at the bottom.
5. Bake the crust for 25-30 minutes or until golden. Let cool while you make the filling.

For Filling:

1. Whisk together the cornstarch, sugar, and salt in a medium heatproof bowl. Add the eggs, yolk, zest, and grapefruit juice and whisk together.
2. Set the bowl over a pot of simmering water and frequently whisk until the curd thickens.
3. Remove from heat and stir in the butter until completely melted. Pass the curd through a fine-mesh strainer.
4. Pour the curd into the crust after you take it out of the oven. Return the tart to the oven for 15 minutes or until the filling has thickened.
5. Cool slightly on a cooling rack, then refrigerate for at least 4 hours or overnight to chill.
6. Serve chilled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Extra Long Non-Stick Tart and Quiche Pan, 14 x 4.5-Inch
• 
  Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 292Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 143mgSodium: 237mgCarbohydrates: 53gFiber: 2gSugar: 24gProtein: 8g

Making this Recipe?

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