Grapefruit Bars + Video
Grapefruit Bars are just like your favorite lemon bars with a shortbread crust and citrus curd, but with the sweeter flavor of pink or ruby red grapefruit.
There’s lemon bars and lime bars, so why not grapefruit bars?!
When I originally made this recipe in February 2012, I used ruby red grapefruit. As I tested this recipe again, I realized that it’s not quite as tart as I like my citrus desserts to be.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Types of Grapefruit
Depending on the type of grapefruit used, it may not be as tart as its citrus counterparts (i.e. lemons or limes). You can spike up the tangy flavor by swapping some of the grapefruit juice with lemon juice. (See notes in the recipe card.)
FYI: Pink or white grapefruit is more tart than ruby red grapefruit, which is more sweet. Keep that in mind as you make this recipe. Both will work fine as far as the chemistry goes while baking.
Crust to Filling Ratio
I prefer my citrus bars to have almost equal parts of crust to filling. More like 1/3 crust, and 2/3 filling. The crust is merely to hold that luscious citrus layer, because if I had it my way, I’d eat the curd with a spoon.
The shortbread crust is still good though. A classic and sturdy base for a softer set fruit curd topping. You can always double the crust portion of the recipe if you would like a ratio of equal crust to filling.
A little dusting of powdered sugar on top with a fine mesh sieve is the icing on the cake, and oh so pretty.
Grapefruit Bars
These grapefruit bars are fashioned after the recipes for my lemon and lime bars with just a little more zest and juice. Since grapefruits are naturally more mild, they need just a little extra oomph.
If you’re a citrus fan like I am, I’m sure you will enjoy these pretty pink dessert bars. 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 8 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 combination or grapefruit + lemon juice*)
- pink food coloring, optional
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease or line an 11×7-inch baking dish with parchment paper that overhangs 2-inches on both sides. (Do not overdo it on the cooking spray; just a very light coating.)
- CRUST: Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse/mix until mixture resembles fine crumbs that start to clump together. Press onto the bottom of the prepared baking dish. Bake at 350˚F for 18-20 minutes, or until golden brown.
- FILLING: Prepare filling when crust is just about done. Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and 3 drops or so of food coloring (if desired). Whisk together.
- Pour filling over HOT crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
- Let cool completely in the pan, about 1 hour. Then refrigerate for at least 1-2 hours until cold. Lift bars out of pan with parchment paper for easy cutting and serving. Store leftovers in the refrigerator.
Video
Notes
- NOTE: Grapefruits are a very mild citrus fruit compared to tangy lemons or limes. Consider using 3/4 cup of grapefruit juice and 1/4 cup lemon juice to help boost the flavor and/or use more zest (up to 1 Tbsp more).
- FYI: Pink or White Grapefruit is more tart than Ruby Red Grapefruit
- This can be made in a 9×9-inch square baking dish, but would be best made with less filling. The crust measurements can remain the same.
- To reduce the filling for a 9×9-inch pan, I would do: 1 cup granulated sugar, 3 Tbsp all-purpose flour, 3 large eggs, 2 tsp grapefruit zest, and 2/3 cup grapefruit juice.
- This recipe can be made in a 13×9-inch pan, but you may want to 1.5x the crust recipe, or the crust will be very thin.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
*Originally published 2/7/12. Updated 3/25/20.
Followed recipe to the Tee !! Turned out to be a liquid-y mess 😡😕( along with wasting 4 eggs and sugar !) I usually do my own desserts, etc .. but this looked really good and wanted to give it a go. If I could I would have done 0 stars.
I’m so sorry to hear the recipe didn’t turn out as expected! I completely understand how frustrating that must be, especially when ingredients go to waste. I’d love to help figure out what might have gone wrong—sometimes small differences in ingredients, measurements, or oven temperature can affect the outcome. I’ve made this recipe many times with lemons, limes, and grapefruit, and have never struggled with it not setting right. The pan size is important in this recipe, and it does seem to be a common factor for what you’re experiencing if you opted to use the 9×9 pan instead. The crust also needs to be HOT (like basically still in the oven if you can pour the filling into it safely that way), when you add the filling because that helps it start baking immediately. If you’re open to it, I’d be happy to troubleshoot with you about what could have gone wrong. Thank you for giving it a try, and I truly appreciate your feedback.
Can I use sugar in the raw? I don’t really use white sugar.
I haven’t tried it myself, but the main problem I can think of is that it may not dissolve completely in the curd.
This may be one of the best dessert bars I’ve ever made! I read the directions carefully. I did use am 8×12 pan and it was fine. I used room temp butter (not microwaved) and cooked the crust for 22 minutes. I don’t like overly sweet things, but when I was making the filling I could tell it wasn’t sweet enough, and added another 2/3 cup of sugar. I also mixed until all of the sugar was dissolved. Resist the urge to cut into them until they have FULLY cooled and been refrigerated – that way the curd sets up all the way. The crust is so flaky and buttery, and the filling is so tangy and sweet – a superb combination! Thank you!
Glad you enjoyed this recipe! Thanks for your review!
The curd was way too liquid and soaked in and seeped under my crust creating a sticky mush with no layers. This also meant a lot of the curd stuck to the bottom of the pan when I took them out and they were pretty much ruined. Next time I will make a proper custard. I wouldn’t recommend this method.
I make all of my citrus bars this way (lemon, lime, and grapefruit). The only thing I can think of for the liquid going underneath the crust is that you greased your pan too much. Sorry it didn’t work out for you.
Oh man I have totally missed an (I think?) important point in this recipe, you should pour the filling in while the crust is hot!
I’m making this recipe for a big celebration and so I made the crust yesterday and the filling today. The crust was therefor cold. It took the bars a lot longer to set because of that, closer to 30-45 minutes. The top is completely discoloured 🙁 I was sooo looking forward to these beautifully pink bars.
However the taste is still amazing!
I will definitely try this recipe again, the taste is great and the recipe itself is quite uncomplicated. But going through the comments it doesn’t seem that anyone else made my mistake, I would add this pointer to the notes just to warn future bakers 😉
Thank you for the recipe!
Hi Ru, if you read carefully all the information is there to prepare the filling when the crust is just about done and to pour the filling over the hot crust. I will go ahead and uppercase the hot part so it doesn’t get overlooked by others. Glad it was still tasty!
My favorite part of the summer is teaching my grandkids how to bake. I trade off teaching them something our family has made for years, and us trying a new recipe that they think would taste good. One of my granddaughters sent me this recipe among a bunch of others, we’re so excited to try it! I even got new countertops installed over the winter so we’d all have more room to bake together. Thank you for helping me with this special tradition!
i really would like to try this recipe, but i dont have an oven. have you (or anyone) had any luck using an instant pot or ninja foodi?
also, i always have alot of canned grapefruit segments on hand. is it possible to substitute them into the recipe at all?
Unfortunately, this recipe would require an oven and I’m not sure that substitute would work. Sorry!
Please adjust the recipe not just the notes! I wasted a ton of ingredients and time using the original recipe in a smaller pan as it was suggested in the recipe. I baked for 40 minutes and the filling never set. If I had to give this stars I would give it 0.
Sounds like you chose to use a different pan than stated. The recipe is clearly written for an 11×7-inch pan. The notes are there if you need help adjusting the recipe with a different size pan and I’ve included that information for those who don’t have the correct size pan. I’m sorry, but it sounds like you should have read every note before starting the recipe if you chose to use a different size pan.
I would be SO great if you would write the measuring units in grams .. because in Denmark we dont use cups.
I get it, but that’s what we use here in the US. You’ll have to use a converting chart/calculator, sorry!
These bars are just perfect! My husband and I are really enjoying them.
Wonderful! Thanks for your comment Deanna!