Surpriiiiise! It’s another grapefruit recipe! I hope you’re not tired of them. Because I’m not.

If you’re thinking that I must have an entire counter piled high with citrus, you wouldn’t be too terribly wrong. We’ve been cooking, eating, drinking, and baking with it a lot lately. It’s hard to pass up those dirt-cheap bags of citrus at the grocery store!

These grapefruit bars started out as an ordinary lemon bar, but as you can see from the picture above, (clears throat for Yoda voice) ordinary lemon bars these are not!

We swapped the lemon for Texas ruby red grapefruit, reduced the sugar a bit, and added zest to the crust and more zest to the filling. Because there’s no such thing as too much grapefruit.

What you get is a shortbread base infused with grapefruit and a thick, creamy layer of faux-grapefruit curd on top. It’s the topping that really sets them apart. Of course, had we made them with lemon, ordinary lemon bars they still wouldn’t be!

It’s refreshing, it’s bright, and it’s indulgent. It’s a dessert fit for any grapefruit lover. As confirmed by this grapefruit lover 🙂

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Grapefruit Curd Squares

Ruby red grapefruit steals the spotlight from an ordinary lemon bar.

Ingredients

• For the cookie base:
• 1 cup flour
• 1/2 tsp salt
• 1/4 cup sugar
• Zest from 1/2 a grapefruit
• 1 stick (1/2 cup) butter, cold and cut into 8 pieces
• For the filling:
• 2 Tbsp flour
• 1/2 cup sugar (I used half sugar, half sugar substitute)
• Pinch of salt
• Zest from 1/2 a grapefruit
• 1/2 cup fresh-squeezed grapefruit juice (from the zested fruit)
• 3 eggs
• 3 Tbsp fat-free Greek yogurt
• Powdered sugar, for serving

Instructions

1. Preheat oven to 350.
2. Spray an 8x8 baking pan with non-stick spray.
3. Add flour, salt, sugar, grapefruit zest, and butter pieces to the bowl of your food processor and process for ~1 minute, until the butter has been completely distributed into the dry ingredients and there are no traces of powder left. (You can do this by hand, it will just take longer.)
4. Spread mixture evenly into the prepared baking pan and press down firmly.
5. Bake for 20 minutes, until the edges brown.
6. Let cool for 20 minutes.
7. Whisk together the flour, sugar, and salt in a medium mixing bowl.
8. Whisk in the grapefruit zest, juice, eggs, and yogurt until thoroughly combined and lump-free.
9. Pour over cookie crust and bake for 20-25 minutes, until just set - the center should jiggle but not be fluid when you gently shake the pan.
10. Let cool in pan for 30 minutes and then run the tip of a knife around the edges of the pan to loosen.
11. Allow to cool completely before cutting into 12 squares and serving dusted with powdered sugar.

Notes

Yields: 12 servings

Adapted from Williams-Sonoma

Estimated time: 2 hours

Nutritional Information
Calories: 164.4 | Fat: 9.0g | Fiber 3.0g | Protein 2.9g | Carbs 19.7g
Weight Watchers PointsPlus: 5