Ruby Red Grapefruit Bars
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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When I originally made this recipe in February 2012, I used ruby red grapefruit.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.
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.
GRAPEFRUIT BARS
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.
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
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.
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup butter, room temperature (cut into 8 pieces)
Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 Tablespoon grapefruit zest
- 1 cup grapefruit juice (or combination or grapefruit + lemon juice*)
- pink food coloring, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 13x9-inch pan with parchment paper that overhangs 2-inches on both sides. Or lightly grease pan with cooking spray.
- 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 13x9-inch 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).
- 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.
Notes
*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
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*Originally published 2/7/12. Updated 3/25/20.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
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7 Comments on “Ruby Red Grapefruit Bars”
These look amazing! How come no one ever told me about these?!!?:D
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I’m a pretty seasoned baker, but these were a big flop for me. The crust barely covered the bottom of the 13×9 pan and was so thin in some areas that it broke. The filling came out flat, it was not thick like in the pictures, it was just as thin as the crust. Flavor was good, but the filing came out a bit chewy (possibly because it was so thin) and not thick and creamy.
I’m really sorry you had a rough time with this recipe Jamie. You can try a smaller pan next time. Or double the ingredients for the crust and or filling. I’m not sure why everything seemed so thin as these are very similar measurements that I use for all my citrus bars. It definitely didn’t need to cook as long if it was so thin, but I’m perplexed.
Thanks for the response. Maybe I didn’t whip the eggs in enough? The instructions didn’t sound like whipping in air was that important so I mostly just stirred them in with the whisk?
The flavor and texture were great in this recipe, but the crust and custard turned out razor thin. I suspect a 8×8 dish would be the right size, not a 9×13?
You can definitely switch to a smaller pan if you like a thicker crust and custard.