An adventure with winter citrus
“Well, let’s see how it goes. There’s no hurry. We’ll feel it out.”
East of Eden, John Steinbeck
Inspiration
The favorite cookie at my house is Chocolate Chip, preferably still warm from the oven. But my favorite cookies are Lemon Bars. Every time I have thought about trying lime, orange or Mandarin bars I always return to making Lemon Bars. I know that I might be disappointed with too much sweetness when I crave the balance of sweet and tart. Grapefruit Bars could be an option. Lots of tang, loads of zest, a serious cookie bar contender. And pink grapefruit piqued my curiosity. I thought about Pink Grapefruit Bars for a very long time. I kept making Lemon Bars. After all they are my favorite. Two batches of Lemon Bars were made during our annual cookie baking frenzy. After the holidays I wasn’t looking for another batch of Lemon Bars, I’d had my fill. Maybe, just maybe it was time to discover a new bar cookie.
Essentials
One of the nicest things about winter is the citrus harvest. So many juicy choices! With a hint of blush hiding under their sunny exteriors pink grapefruits flaunt their lush juiciness. Cut into a ripe pink grapefruit and the juice escapes in rivulets of pale pink seduction. An irresistibly brazen fruit, all flirty in pink and then bittersweet to taste.
The first time I made the recipe I didn’t add enough zest and although the cookie was very good the grapefruit was nowhere to be found. If you’re not a big fan of citrus desserts you might prefer the cookie without a pronounced grapefruit flavor. In that case use the lowest amount of zest specified in the recipe, 1 tablespoon. If you’re not sure you want to make a full commitment to grapefruit, then opt for the middle ground, 2 tablespoons. But if you’re ready to try a dessert that screams grapefruit try all 3 tablespoons and let me know your opinion on the matter of Pink Grapefruit Bars. A word of caution I do like citrus desserts!
I adapted the Lemon Bar recipe from Sunset Favorite Recipes II for the Grapefruit Bars. This is my favorite Lemon Bar recipe. The same recipe makes the absolute best Lemon Bars, just swap the grapefruit juice and zest for lemon. Every time I try a new Lemon Bar recipe, I return to the Sunset recipe and vow never to try another. The buttery shortbread crust is a mighty fine foundation for the luscious sweet, yet tangy citrus topping. In the middle of testing these cookies I finally replaced my Microplane grater. It was the best thing I did all week. Grating the zest should be easy; just don’t include any of the white pith underneath the rind or your cookie filling will be bitter. The Pink Grapefruit Bars are a soft yellow-orange in color without a hint of pink to be found.
| Ingredients for Cookie Crust | |
| 1C/226gr | cold unsalted butter, softened |
| 1/2C/58gr | powdered sugar |
| 2C/250gr | all purpose flour |
| 1t | salt |
| Grapefruit Filling | |
| 4 | eggs, room temperature |
| 2C/400gr | sugar |
| 1-3T | grapefruit zest |
| 6T | grapefruit juice |
| 1/2C/63gr | all purpose flour |
| 2T | powdered sugar |
- Lightly butter or line a 9”x13”baking pan with parchment paper. Heat oven to 350°.
- In the bowl of a stand mixer fitted with the paddle attachment beat the beat the butter until creamy. Add the powdered sugar and mix until thoroughly incorporated. Stop to scrape down the bottom and sides of the mixer. Add the flour and salt. Mix just until combined, stopping to scrape down the bottom and sides of the mixer. Spread the mixture evenly in the bottom of the prepared pan. I moisten my fingertips to push the dough to the edges of the pan. A small off-set spatula also works well. Bake for 15-17 minutes. The dough will not be finished cooking. It should be pale in color and slightly puffed. Do not over cook as the topping will not adhere to the cookie base and the cookie base will over cook when it bakes with the topping.
- While the cookie base bakes prepare the filling. In the bowl of a stand mixer fitted with the whisk attachment beat the eggs until they are light and creamy. Turn the mixer speed down and slowly add the sugar. Mix until fully incorporated with the eggs. Add the zest, juice, flour and baking power making sure the mixture is thoroughly combined.
- Pour the filling mixture on top of the crust and return to the oven to bake for 15-20 minutes. The top will turn golden brown and the edges of the cookie will pull away from the edges of the pan. Remove from the oven while the center still has a bit of jiggle. Dust with the remaining powdered sugar. Cool thoroughly before cutting.
These sound SO scummy. I would plump for all grapefruit. No half-measures here
Love it! The intense citrus balances the sweetness in these shortbread cookies! I do think you would enjoy this recipe.
I’m loving grapefruit season! This looks like a fantastic way to use some lovely grapefruit. Classic lemon bars are great, but I bet I’d like this version just as well.
Thank you Lisa! The Pink Grapefruit Bars were a delight to bake!
Those grapefruits are so pretty and p i n k! I love winter citrus – it’s funny how something that evokes thoughts of summer are truly at their best when we are all freezing the moment we step outside!
Thank you Sydney! Citrus is such a burst of vibrant color in the midst of winter’s drabness!
I love grapefruit, yet for some reason have never incorporated it into a bar like this – and I don’t know why! This is on the to-bake list this weekend.
Of please let me know your thoughts if you try the recipe. Thank you for commenting Lynda!
I have never thought of trying grapefruit instead of lemons in bars! How wonderful! These look heavenly and so is the photography and food styling. I love coming to look at your blog (and read!) because it is always like looking at a beautiful painting.
Thank you so very much for the lovely comment! I thought about Grapefruit Bars for a very long time before I tried them!
Grapefruit has always been a favorite..I used to roast it in the oven with brown sugar on top and eat if for breakfast..yum! Love your idea of grapefruit bars! They look tasty and beautiful!
My mom also sprinkled brown sugar on grapefruit before melting under the oven broiler. I had forgotten about this tasty winter treat! Thank you for commenting Julia!
love pink grapefruit, just used it in a dish myself, this looks yum!
Thank you for the grapefruit love!
Your cookies sound delicious – beautiful photography too!
Thank you for your delicious comment Cathy!
Scrumptious, Deb!!! I love how creamy they look…And the pictures are just gorgeous.
Thank you for your tasty comment Denise!
I’m also quite keen on lemon bars, and I like that yours appear to be just lightly dusted with powdered sugar. Pink grapefruit has been exceptional this year, so tangy and juicy. Will definitely try this.
Thanks Jill! This is a great Lemon Bar recipe!
I’ll be making these with 3 Tablespoons of zest! Wonderful post, Deb.
Thank you for your tasty comment Carol!
Deb, it looks as though you and I have been on the same wave length – that being grapefruit. My last post was both a failure and a success as it pertained to finding an interesting way to use grapefruits. Making grapefruit bars actually crossed my mind. I think I should have gone with that idea. Now, with your recipe I have another tasty way to enjoy my Oro Blancos.
It must have something to do with winter but I have been been craving the intense flavors of citrus. I have yet to find the Oro Blancos but upon your recommendation I will be searching for them! Thank you for commenting Mary!
I´ve had grapefruit in my mind for the last months, it´s such an overlooked citrus. It´s my favorite ice cream flavor. I will try this bars for sure, as I haven´t quite found a recipe that I can go-to all the time, and I´ve tried many! Gorgeous Deb!
I also have tried many Lemon Bar recipes and this is my favorite. I did change the original a bit by adding more zest and more flour to the filling. I’ve baked this version countless times with consistent results and great flavor. Grapefruit Ice Cream sounds divine! Thank you for commenting Paula!
Have you considered the citrusy charms of blood oranges? Rose Levy Berenbaum recommends reducing the juice when making blood orange curd in her Pie and Pastry Bible. I’ve done it both ways and love the rosy citrusy tint that emerges in the curd. Perhaps a delicious iteration of the lemon bar? Post if you do it, I’m trying to avoid baking for now–the holidays were tasty but fattening.
Yes, I thought about trying Blood Oranges but they are thin skinned for zesting. For me Lemon Bars need a good amount of zest as well as juice. Thanks for commenting Jennifer!
You always manage to convey such warmth and atmosphere in your photos, not to mention deliciousness. I’ve been struggling with myself to make lemon bars – which I’ve never done, or tried……. and this has pushed me closer to ‘trying them’. I love everything about the recipe – the photos (I repeat myself I know), but also the fresh, citrus flavours. Yummy, yum, yum Deb.
Oh my goodness! Do make Lemon Bars, they are downright addicting! And I very much adore your tasty comments. I appreciate every one of them!
Beautiful bars, Deb! I love your grapefruit variation!
Thank you Laura! I had a great time with the recipe!