Citrus bars, or more specifically grapefruit bars, are the perfect thing to make this time of year. Since citrus is in season, it’s bursting with delicious flavors which will all come through in these delicious grapefruit bars.
You’re probably thinking to yourself that I must mean lemon bars right? I don’t. I took a look at good ol’ Ina Garten’s lemon bar recipe, cuz how can you argue with one of her recipes? And I changed it up a bit to make pink grapefruit bars.
I’ve been inhaling pink grapefruits lately. They’re a bit sweeter than regular grapefruits and how can you pass up that rich, pink color? I’ve been really lucky this year that I’ve been able to find the Texas grown pink grapefruits too. I think they have a better flavor than the pink one’s that are grown elsewhere. Or maybe that’s just me remembering getting Texas pink grapefruits when I was a kid. Whatever. They taste really good, so you should look for them in the grocery store.
Back to the grapefruit bars….Craig is a HUGE fan of lemon bars (me, not as much) so I thought I’d make up a pan of these and see if he liked them too. He did, but he was still jonesing for his lemon bars. I love these pink grapefruit bars. My only disappointment is that they don’t really bake up very pink (like, not at all except for the pieces of grated grapefruit peel). The color of the eggs pretty much takes over that beautiful blush pink of the grapefruit juice. But they still taste grapefruity!
These grapefruit bars are pretty delicious for breakfast, but they make a nice light dessert or the perfect thing to bring to a potluck.
- For the Crust
- ¼ pound unsalted butter, at room temperature
- ¼ cup granulated sugar
- 1 cups flour
- pinch of kosher salt
- For the Filling
- 3 large eggs at room temperature
- 1 cups granulated sugar
- 1½ tablespoons grated grapefruit zest
- ½ cup freshly squeezed grapefruit juice
- ½ cup flour
- Confectioners' sugar, for sprinkling on top
- For the crust
- Pre-heat the oven to 350 degrees Fahrenheit.
- Add the butter and sugar to the bowl of your stand mixer and blend until creamy and light yellow in color.
- Mix the flour and salt together than add it slowly to the butter and sugar mixture. Keep blending just until the flour becomes mixed with the butter.
- Dump the dough onto a well-floured work surface and form it into a ball.
- Flour your hands then flatten the dough and work it into an 8"x8" pan. Make sure that the dough goes up the sides of the pan ½".
- Use a fork to poke holes in dough that's on the bottom of the pan. This will help to keep the dough from bubbling up when it cooks.
- Pop the dough into the refrigerator to chill for at least 30 minutes.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling
- Whisk the eggs, sugar, grapefruit zest, grapefruit juice, and flour and flour together.
- Pour the mixture over the crust and bake for 30-35 minutes or until the filling is set.
- Let everything cool to room temperature.
- Before cutting into bars, lightly sprinkle with powdered sugar.
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