Everyone loves a lemon bar. The combination of crisp shortbread and tangy citrus is always a crowd-pleaser, but who said you have to stick to lemons alone? This take on the sweet treat will have you tickled pink.
Ingredients:
Crust
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup butter, room temperature
Filling
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- 1 tablespoon grapefruit zest
- 1 cup grapefruit juice
Instructions:
- Preheat the oven to 350°F. Lightly grease an 11×7-inch baking dish or line with parchment paper that overhangs 2 inches on both sides.
- To make the crust, combine the flour, powdered sugar, salt, and butter in a food processor and pulse until the mixture resembles fine crumbs that start to clump together.
- Press the dough onto the bottom of the prepared baking dish and bake for 18-20 minutes, or until golden brown.
- Whisk together the remaining sugar and flour in a bowl. Add in the eggs, one at a time, whisking well after each addition. Add the zest and juice and whisk together.
- Pour the filling over the hot crust and bake for an additional 20 minutes or until the filling no longer jiggles and the edges begin to brown.
- Allow the bars to cool completely in the pan, for about 1 hour. Then refrigerate for at least 1-2 hours until cold before slicing.
