The Ultimate Luscious Grapefruit Bars Recipe

As a self-taught home chef and recipe creator here at Delish Map, I have a special place in my heart for bright, citrusy desserts. I’m so excited to share one of my absolute favorites with you: these delightful grapefruit bars! They’re easy to make, bursting with flavor, and perfect for any occasion, especially when you need a ray of sunshine in dessert form.

From start to finish, these grapefruit bars take about 7 hours and 30 minutes to make, including chilling time. Trust me, every minute is worth it!

Alexa

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Luscious Grapefruit Bars Recipe

These grapefruit bars are easy to make, bursting with flavor, and perfect for any occasion, especially when you need a ray of sunshine in dessert form. From start to finish, these grapefruit bars take about 7 hours and 30 minutes to make, including chilling time.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 8 hours hrs 10 minutes mins

Servings: 24 bars

Course: Dessert

Calories: 264

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Crust:

• Nonstick cooking spray
• 2 cups all-purpose flour 255 grams
• 1/2 cup granulated sugar 101 grams
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 cup unsalted butter (2 sticks), melted and cooled slightly
• 1 teaspoon vanilla extract

For the Grapefruit Filling:

• 2 1/2 cups granulated sugar 503 grams
• 3 tablespoons finely grated pink grapefruit zest (from about 3 large grapefruits)
• 1/2 cup all-purpose flour 64 grams
• 8 large eggs
• 1 1/4 cups freshly squeezed pink grapefruit juice (from 2 to 3 medium grapefruits)
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt (such as Diamond Crystal)

For the Pink Dusting (Optional):

• 1 cup freeze-dried strawberries about 24 grams
• 1/2 cup confectioners’ sugar 62 grams

Equipment

• 9-by-13-inch baking pan
• large bowl
• food processor
• Blender
• wire rack
• Cutting board
• offset spatula

Method

 

1. Heat oven to 325 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides by about 2 inches to create a sling.
2. In a large bowl, combine the flour, granulated sugar and salt. Add the melted butter and vanilla extract and stir until a moist, crumbly dough forms. Transfer the dough into the prepared baking pan and press into an even layer using your hands or the bottom of a measuring cup. Prick the top of the dough all over with a fork and bake until the crust is deep golden brown in the center and slightly puffed, 40 to 45 minutes.
3. Immediately use the bottom of a measuring cup or a flat metal spatula to press down the hot crust to compact it slightly. (This will help prevent the crust from crumbling when you cut it.)
4. While the crust is baking, prepare the grapefruit layer: Combine the granulated sugar and grapefruit zest in a large bowl and massage the zest into the sugar until very fragrant. Add the flour and whisk to incorporate it. Add the eggs, grapefruit juice, vanilla extract and salt; whisk until no streaks of unincorporated egg remain.
5. As soon as the crust comes out of the oven, pour the grapefruit mixture through a fine-mesh strainer directly on top of the hot crust, using a spatula to press it through. Discard the zest that’s left in the strainer, then bake the bars until the edges are completely set but the center jiggles ever so slightly when moved, 28 to 34 minutes.
6. Set the bars in the baking pan on a wire rack at room temperature until completely cooled, about 1 hour, then chill in the refrigerator, uncovered, until completely cold and firm, at least 6 hours, but preferably overnight.
7. While the bars are chilling, make the pink dusting, if desired: In the bowl of a food processor or in a blender, combine the freeze-dried strawberries and confectioners’ sugar. Process until the mixture has the texture of very fine dust, 20 to 30 seconds.
8. Once the bars are cool, run a thin offset spatula or knife around the edges to help loosen them then, using the parchment paper, lift the bars out of the pan and transfer onto a cutting board. Dust the top of the bars with a generous, even layer of the pink dusting or plain confectioners’ sugar. (You might not need all of the pink dusting.)
9. Cut the bars into a 4-by-6 grid to make 24 squares, wiping your knife with a damp cloth between each cut, and serve immediately. Store leftover bars, in an airtight container in a single layer, in the fridge for up to 5 days. If desired, dust again before serving.

Nutrition

Calories: 264kcal

Notes

To keep your grapefruit bars fresh and delicious, store them in an airtight container in a single layer in the fridge for up to 5 days.

For make-ahead convenience, you can bake the crust up to 2 days in advance. Let it cool completely, then store it tightly wrapped at room temperature. The filling can also be prepared a day in advance and stored in the refrigerator. Just give it a good whisk before pouring it over the crust and baking.

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Why You’ll Love These Grapefruit Bars

These aren’t just any grapefruit bars; I’ve perfected this recipe to be the best. Here’s why you’ll adore them:

• Perfectly Balanced Tart and Sweet Flavor: The bright, tangy grapefruit filling is perfectly balanced with the sweet, buttery crust.
• Tender Shortbread Crust: The shortbread crust is crumbly, tender, and provides the perfect base for the luscious filling.
• Vibrant Color: The natural pink hue of the grapefruit juice makes these bars visually stunning.
• Impressive Presentation: A dusting of homemade strawberry powder takes these bars from simple to show-stopping.

A Guide to Grapefruits for Your Bars

Choosing the right grapefruit can make all the difference in your grapefruit bars. Here’s a quick guide to the most common types:

• Ruby Red Grapefruit: Known for its deep red flesh and sweet-tart flavor, Ruby Red grapefruits are a great option for these bars. They’ll give your filling a beautiful color and a balanced taste.
• Pink Grapefruit: Slightly less tart than Ruby Reds, Pink grapefruits offer a milder sweetness. I find they make a wonderfully balanced grapefruit bar.
• White Grapefruit: These grapefruits are the most tart, I would not recommend using them unless you like a very tangy bar.

The Secret to a Perfect Grapefruit Bar Crust

The crust is more than just a base; it’s an essential part of the flavor and texture of these grapefruit bars. I use specific techniques to ensure it turns out perfectly every time.

Using slightly cooled, melted butter is key. I find this helps create a tender, yet sturdy crust. If the butter is too hot, it can melt the sugar too much, resulting in a tough crust. Sugar adds sweetness, of course, but it also contributes to the crust’s tenderness, and the touch of salt balances the sweetness and enhances the overall flavor.

Thinking about more treats? You might also enjoy this delicious Amazing Blueberry Cream Cheese Bread.

Ingredients for Grapefruit Bars

Here’s everything you’ll need to make these delicious grapefruit bars.

For the Crust:

• Nonstick cooking spray
• 2 cups/255 grams all-purpose flour
• 1/2 cup/101 grams granulated sugar
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 cup/227 grams unsalted butter (2 sticks), melted and cooled slightly
• 1 teaspoon vanilla extract

For the Grapefruit Filling:

• 2 1/2 cups/503 grams granulated sugar
• 3 tablespoons finely grated pink grapefruit zest (from about 3 large grapefruits)
• 1/2 cup/64 grams all-purpose flour
• 8 large eggs
• 1 1/4 cups/296 milliliters freshly squeezed pink grapefruit juice (from 2 to 3 medium grapefruits)
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt (such as Diamond Crystal)

For the Pink Dusting (Optional):

• 1 cup/about 24 grams freeze-dried strawberries
• 1/2 cup/62 grams confectioners’ sugar

How to Make Grapefruit Bars: Step-by-Step

Follow these simple steps to create your own batch of bright and delicious grapefruit bars:

1. Prepare the crust: Heat oven to 325 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides by about 2 inches to create a sling.
2. In a large bowl, combine the flour, granulated sugar and salt. Add the melted butter and vanilla extract and stir until a moist, crumbly dough forms. Transfer the dough into the prepared baking pan and press into an even layer using your hands or the bottom of a measuring cup. Prick the top of the dough all over with a fork and bake until the crust is deep golden brown in the center and slightly puffed, 40 to 45 minutes.
3. Immediately use the bottom of a measuring cup or a flat metal spatula to press down the hot crust to compact it slightly. (This will help prevent the crust from crumbling when you cut it.)
4. While the crust is baking, prepare the grapefruit layer: Combine the granulated sugar and grapefruit zest in a large bowl and massage the zest into the sugar until very fragrant. Add the flour and whisk to incorporate it. Add the eggs, grapefruit juice, vanilla extract and salt; whisk until no streaks of unincorporated egg remain.
5. As soon as the crust comes out of the oven, pour the grapefruit mixture through a fine-mesh strainer directly on top of the hot crust, using a spatula to press it through. Discard the zest that’s left in the strainer, then bake the bars until the edges are completely set but the center jiggles ever so slightly when moved, 28 to 34 minutes.
6. Set the bars in the baking pan on a wire rack at room temperature until completely cooled, about 1 hour, then chill in the refrigerator, uncovered, until completely cold and firm, at least 6 hours, but preferably overnight.
7. While the bars are chilling, make the pink dusting, if desired: In the bowl of a food processor or in a blender, combine the freeze-dried strawberries and confectioners’ sugar. Process until the mixture has the texture of very fine dust, 20 to 30 seconds.
8. Once the bars are cool, run a thin offset spatula or knife around the edges to help loosen them then, using the parchment paper, lift the bars out of the pan and transfer onto a cutting board. Dust the top of the bars with a generous, even layer of the pink dusting or plain confectioners’ sugar. (You might not need all of the pink dusting.)
9. Cut the bars into a 4-by-6 grid to make 24 squares, wiping your knife with a damp cloth between each cut, and serve immediately. Store leftover bars, in an airtight container in a single layer, in the fridge for up to 5 days. If desired, dust again before serving.
   Looking for another easy recipe? Check out these Ultimate Classic Snickerdoodles!

Troubleshooting Common Grapefruit Bar Issues

Even with the best recipes, things can sometimes go awry. Here are some common issues and how to fix them:

• Crust too crumbly: Make sure you’re pressing the crust firmly into the pan. If it’s still too crumbly, add a tablespoon or two of melted butter to the dough and mix well before pressing.
• Filling too runny: Ensure you bake the bars until the edges are set but the center still jiggles slightly. Overbaking will lead to a cracked top, but underbaking leads to a runny filling. If the filling is still too runny after chilling, you may not have baked it long enough.
• Bars too tart: If your grapefruit is particularly tart, consider adding an extra 1/4 cup of sugar to the filling.
• Crust shrinking: This can happen if the oven temperature is too high. Make sure your oven is properly calibrated and bake at the recommended temperature.
• Filling not setting properly: Make sure to strain the grapefruit mixture, this will give it the best texture and help it set properly.

Variations and Customization for Your Grapefruit Bars

Want to put your own spin on these grapefruit bars? Here are a few ideas:

• Different Crusts: Try making a graham cracker crust by combining crushed graham crackers with melted butter and sugar, or use a gluten-free flour blend for a gluten-free alternative.
• Other Citrus: Experiment with lime or lemon juice for a different, equally delicious flavor profile.
• Add-ins: Add a sprinkle of poppy seeds to the filling for a subtle nutty flavor and visual appeal, or incorporate toasted nuts like almonds or pecans into the crust for added texture. For another great nutty treat, consider these Raspberry Filled Almond Snowball Cookies.
• Serving Suggestions: While a dusting of strawberry sugar is lovely, try serving these bars with a dollop of whipped cream, a side of fresh berries, or a scoop of vanilla ice cream.

Storage and Make-Ahead Tips

To keep your grapefruit bars fresh and delicious, store them in an airtight container in a single layer in the fridge for up to 5 days.

For make-ahead convenience, you can bake the crust up to 2 days in advance. Let it cool completely, then store it tightly wrapped at room temperature. The filling can also be prepared a day in advance and stored in the refrigerator. Just give it a good whisk before pouring it over the crust and baking.

Frequently Asked Questions

Conclusion

I truly hope you’ll give these grapefruit bars a try. They’re a ray of sunshine in dessert form! With their bright flavor, tender crust, and beautiful presentation, they’re sure to be a hit.

What’s your favorite way to enjoy a bright, citrusy treat like these grapefruit bars? Have you ever tried making your own grapefruit bars before? I’d love to hear about it in the comments below!

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