Grapefruit Shortbread Bars

  • Prep Time: 15 min
  • Total Time: 3 h 15 min
  • Serves: 20 bars

Ingredients

  • ¾ cup plus ⅓ cup unsalted butter, at room temperature 175 mL plus (75 mL)
  • 1½ cups sugar, divided 375 mL
  • 1½ cups all-purpose flour, divided 375 mL
  • ½ tsp salt, divided 2 mL
  • 4 eggs
  • 4 egg yolks
  • 2 tbsp grapefruit zest 30 mL
  • ¾ cup fresh red grapefruit juice 175 mL
  • icing sugar, for dusting

Directions

  • Step 1

    Preheat oven to 350°F (180°C). Line 8 x 8-in (20 x 20-cm) square baking pan with parchment paper, allowing extra for overhang.

  • Step 2

    In large bowl, beat together 3/4 cup (175 mL) butter and 1/4 cup (60 mL) sugar. Next, beat in 3/4 cup (175 mL) flour and 1/4 tsp (1 mL) salt until combined. Gradually mix in remaining 3/4 cup (175 mL) flour, using hands if necessary, to form a smooth dough. Press dough evenly into prepared pan. Bake 30 to 35 min., or until golden brown. Cool on rack.

  • Step 3

    Meanwhile, in small saucepan, whisk together eggs, egg yolks and remaining 1 1/4 cups (300 mL) sugar. Whisk in grapefruit zest and juice and remaining 1/4 tsp (1 mL) salt. Set saucepan on medium heat; stir constantly 5 to 8 min., or until curd is thick enough to coat back of spoon. Immediately remove from heat. Strain curd through fine mesh strainer into clean bowl. Cut remaining 1/3 cup (75 mL) butter into chunks. Whisk into curd.

  • Step 4

    Pour curd over cooked shortbread base; spreading evenly. Bake 15 min., or until curd is just set but still slightly wobbly in middle. Cool on rack to room temperature; cover and chill 2 hr., or overnight. Dust with icing sugar. Using overhanging parchment, remove from pan and slice into 20 bars.

Tip

Replace grapefruit zest and juice with lemon zest and juice for lemon curd variation of the bars.

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Nutrition Facts

  • Per serving (1 bar)
  • Calories 220
  • Protein 3 g
  • Total fat 12 g
  • Sat fat 7 g
  • Cholesterol 100 mg
  • Carbohydrates 24 g
  • Sugar 16 g
  • Sodium 75 mg