Grapefruit Shortbread Bars

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Brighten up your dessert spread with these pretty-in-pink grapefruit bars. You can't go wrong with this tart and refreshing citrus filling on a delicate shortbread crust. Make them ahead of time & have them in your fridge, ready to serve, when guests pop in!

Prep Time: 20 min

Bake time: 20 min + 20 min

Cooling time: 2hrs-overnight

Yield: 15 bars

Ingredients

Crust

• 120g all-purpose flour

• 30g powdered sugar

• 1/4 tsp salt

• 115g cold unsalted butter

Filling

• 250g granulated sugar

• 30g all-purpose flour

• 4 large eggs

• 1 tbsp grapefruit zest

• 237mL grapefruit juice

• pink food colouring *optional

Directions

Crust

1. Pre-heat oven to 350F. Line a 7x11 baking dish with parchment paper.

2. In a medium bowl combine the CRUST flour, powdered sugar and salt. Mix together to combine. Grate the cold butter into the dry ingredients. Blend everything together with your hands, massaging the butter into the flour mixture until it forms a rough crumby consistency.

3. Transfer the crumby dough into the parchment lined dish and press it evenly over the entire bottom of the dish.

4. Bake in the pre-heated oven for 20 min or until the edges are golden. Remove from oven.

Filling

1. While the crust is in the oven, work on the filling so that it's ready to pour over a *hot crust!

2. In the same medium bowl, whisk together the FILLING granulated sugar and flour. Add the eggs, one at a time, mixing to completely incorporate each egg before adding the next.

3. Add in the zest, juice and food colouring. Mix gently until ready to pour over the pre-baked, hot crust.

4. Place the dish back in the oven and bake at 350F for 20 min or more until the centre of the filling no longer jiggles.

5. Remove from the oven and let it cool in the pan, about 1hr. Once completely cooled, cover the dish and place in the refrigerated for 1-2hrs or overnight. Lift the bars out of the dish using the parchment paper and cut into 15 bars. Store refrigerated.

   
   

Zhuzh it up!

• I highly recommend using fresh-squeezed juice in this recipe. Just be sure to put it through a strainer or cheesecloth to get out any pulp or seeds.

• If you are a bit short on grapefruit juice or zest, add lime or lemon or orange to make up the measurements.

• Have fun & try out different citrus flavours or experiment with fun flavours in the shortbread crust to make this your own 'special' recipe.

This amazing recipe was adapted from Amber Brady's Grapefruit Bars