Pink Grapefruit Bars

The end of dreary February seems like the perfect time to bake up something bright and tart and creamy. Enter these (dreamy) pink grapefruit bars, a delightful riff on a lemon bar. The grapefruit flavor is subtle, but tart, and is perfectly balanced with the sweet, buttery crust. The recipe is super easy to throw together and is essentially “one-bowl.” The crust is made with melted butter and so takes under 5 minutes from start to finish – there IS a rest in the freezer, pre-bake, but that is when you make your filling or go put your feet-up. The filling is also assembled in a matter of minutes, and can be poured into the crust when still-warm. Once removed from the oven, and do so when the middle still jiggles just a bit, you do have to wait for the bars to come to room temp, and then to chill in the fridge for about an hour. But then – I promise – it is finally pink grapefruit bar time and everyone will say it was worth the wait.

To take a peek at the original blog post for my pink grapefruit bars, and to peruse my collection of original recipes, click here.

For the crust:

  • 2 cups all-purpose flour
  • 1/2 tsp table salt
  • 1/2 cup light brown sugar
  • 3 Tbsp confectioners’ sugar, sifted if lumpy
  • 2 sticks unsalted butter, melted

For the filling:

  • 1 cup granulated sugar
  • 1/4 cup confectioners’ sugar, sifted if lumpy
  • 1 Tbsp pink grapefruit zest, from about two small grapefruit
  • 3 Tbsp all-purpose flour
  • 1/4 tsp table salt
  • 3 large eggs
  • 1 yolk
  • 3/4 cup pink grapefruit juice, from about two small grapefruit


Preheat the oven to 350-degrees. Grease a 9x9x2-in. pan with cooking spray or softened butter. Line with parchment paper and set aside.

Add the flour, salt and sugars to a large mixing bowl and whisk to combine. Add the melted butter and stir with a rubber spatula. Transfer to the prepared pan and press down with your fingers (or the bottom of a measuring cup) until compact and flat. Poke the dough with a fork and place in the freezer for at least 30 minutes to chill.

Bake the crust for 18 to 20 minutes, until golden brown, rotating at the halfway point.

Meanwhile, make the filling. Wipe the large mixing bowl with a paper towel, add the sugars and zest. Whisk to combine and then using your fingers, rub the zest into the sugars. Add the flour and salt and whisk to combine. Add the eggs and yolk, and whisk gently until smooth. You do not want to add extra air into the filling or the tops of the bars will crack while baking. Add the juice and gently whisk a final time.

Pour the filling over the crust and bake for 18 to 20 minutes, until the filling has set, and still jiggles just slightly in the center. Do not over bake tor the top might crack. Cool to room temperature, and then refrigerate for about an hour, or until cold, before slicing and serving with a dusting of confectioners’ sugar.

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