Grapefruit-Lemon Bars

Grapefruit-Lemon Bars | Yes to Yolks

I am so excited to share this treat with you.

I know some of you might be thinking “Ew! Grapefruit?!”…and I feel ya. I used to be one of you.

Growing up, I could only eat grapefruit if it was covered in, like, an INCH of sugar. It would make my teeth ache, BUT that was the only way I could get past the tart bitterness of grapefruit.

Grapefruit-Lemon Bars | Yes to Yolks

Not that long ago, I decided to challenge my childhood notion of grapefruit by mixing it in a boozy cocktail with gin and some thyme-infused simple syrup. It worked out beautifully (I’ll share the recipe with you guys soon!). I found that grapefruit wasn’t quite as tart as it once was. I actually ENJOYED the slight bitterness it imparted.

This got the wheels turning.

Grapefruit-Lemon Bars | Yes to Yolks

Now, you should know, I’m a freak about lemon desserts. I LOVE THEM. I will almost always pick a lemon dessert over a chocolate one. I know I’m probably the minority on that one, but hey, it’s true! Especially when it comes to the classic lemon bar.

This recipe is a twist on that personal favorite. The grapefruit adds another layer of tartness to these lemon bars. And check out that color!!! They’re PINK! Even if they tasted horrible, I would still be excited about that color. Lucky for me, these were delicious.

Grapefruit-Lemon Bars | Yes to Yolks

 

I will say this: you definitely have to be a citrus fan to enjoy these. As long as you are in the lemon-grapefruit fan club, you’ll love ‘em.

 

Grapefruit-Lemon Bars                                                     (makes 20 bars)


For the Crust:

2 sticks of butter, softened

½ cup sugar

2 cups flour

Pinch of salt

 

For the Filling:

5 eggs, at room temperature

1⅔ cups sugar

Zest of 2 grapefruit

Zest of 2 lemons

⅔ cup pink grapefruit juice, freshly squeezed (about 2)

⅔ cup lemon juice, freshly squeezed (about 2-3)

⅔ cup flour

 

1. For the Crust: Preheat the oven to 350°F and butter a 9 x 13-in baking dish (I used a springform pan for easier removal post baking).

2. In the bowl of stand mixer, beat together the butter and sugar until creamy and fluffy. Add in the flour and salt and mix until incorporated. Press the mixture into the prepared pan and up the sides a little bit. Bake for 15-20 minutes or until lightly golden brown. Remove from oven and allow to cool slightly.

3. For the Filling: Whisk together all the ingredients and pour into the crust. Bake for 20-25 minutes, or until the center is set. The bars will firm up as they cool. Remove from oven and run a knife around the edges of the crust (gently!).

4. Cool completely in the pan and then dust with powdered sugar. Slice and serve. Keep uneaten bars chilled and covered.

  Grapefruit-Lemon Bars | Yes to Yolks

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Comments

  1. says

    Hi Molly,
    Just found this recipe (and your cute site) through Foodista. Do you think these bars could be made with just the grapefruit juice and zest (in increased quantities of course) rather than the combo of lemon and grapefruit? Or would that make them too bitter?

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