About a month ago I bought an 18-pound bag of grapefruit on a whim. After two weeks and about 30 grapefruit I still hadn’t had enough so I bought a second bag. Yeah, that’s right – I know you are doing the math…that’s 36 pounds of grapefruit this month. I told you…I am never lacking in obsessions!
Anyway…my patience for carving out bite size pieces of grapefruit has started to deteriorate. So with some of my grapefruit. I decided to try a new twist on an old favorite – lemon bars. But this time…grapefruit bars!
So refreshing. So sweet. So delish. Enjoy!
1/2 c. unsalted butter, room temperature
1/4 c. powdered sugar
1 c. all-purpose flour
1/8 tsp. salt
1 c. granulated white sugar
2 large eggs
1/2 c. fresh grapefruit juice (approximately 1/2 grapefruit depending on size and ripeness)
1 1/2 tbsp. grapefruit zest
2 tbsp. all-purpose flour
1. Preheat oven to 350 degrees and grease an 8×8 inch pan with butter.
2. For crust: In a medium bowl cream together butter and powdered sugar until light and fluffy. Add the flour and salt and combine until dough just comes together (note: this is a shortbread crust so the dough will be a bit crumbly until you start to press it together). Press dough into the bottom of the greased pan and bake for 20-25 minutes until the edges start to look golden brown. Remove from oven and place on wire rack to cool while you make the filling.
3. For filling: Beat the sugar and eggs together with a hand-mixer until smooth. Add grapefruit juice and zest stirring to combine. Stir in flour. Pour the filling over the crust and bake for about 25-30 minutes, or until the filling is set. Remove from oven and place on wire rack to cool.
4. To serve: Cut into squares or triangles and dust with powdered sugar. Garnish with additional grapefruit zest.
Best served day-of.
XO – Rae
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