Grapefruit Bars Recipe (Page 2 ) | June 23, 2025

 

Instructions

 Prepare the Crust:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

2. Mix Dry Ingredients:
   In a medium-sized bowl, whisk together the flour, powdered sugar, and salt.

3. Cut in Butter:
   Add the cold, cubed butter. Use a pastry cutter or your fingers to work it into the flour until the texture resembles coarse crumbs.

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4. Form the Crust:
   Press this mixture evenly into the bottom of your prepared pan to form a compact layer.

5. Bake the Crust:
   Bake for 15–20 minutes, or until light golden. Remove from the oven and let it cool slightly.

 Prepare the Grapefruit Filling:

1. Whisk Eggs & Sugar:
   In a large mixing bowl, whisk the eggs and granulated sugar until well combined and slightly frothy.

2. Add Remaining Ingredients:
   Add the flour, baking powder, grapefruit zest, grapefruit juice, lemon juice, vanilla extract, and a drop or two of red food coloring if desired. Mix until the filling is smooth and evenly blended.

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 Assemble and Bake:

1. Pour the Filling:
   Pour the grapefruit mixture evenly over the pre-baked crust.

2. Bake Again:
   Return the pan to the oven and bake for another 20–25 minutes, or until the filling is set and just golden at the edges.

3. Cool Completely:
   Let the bars cool fully in the pan before handling.

 Serve:

1. Lift and Slice:
   Use the parchment paper overhang to gently lift the cooled dessert from the pan. Transfer to a cutting board and slice into squares or rectangles.

2. Optional Garnish:
   For an elegant finish, dust with powdered sugar before serving.

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 Tips for Best Results

• Use freshly squeezed grapefruit juice for the brightest flavor.

• A tiny bit of red food coloring gives the bars a soft pink hue that makes them visually stunning.

• Store leftovers in an airtight container in the fridge for up to 4 days.

Next: Melt-in-Your-Mouth Sponge Cake

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