Grapefruit Bars

Ingredients

• 2 cups all-purpose flour
• 0.5 cup granulated sugar
• 0.5 tsp fine sea salt
• 1 cup unsalted butter – cold, cut into small cubes
• 6 large eggs
• 2 cups granulated sugar
• 0.5 cup all-purpose flour
• 0.25 tsp fine sea salt
• 1 tbsp grapefruit zest
• 1 cup grapefruit juice – freshly squeezed, strained
• 2 tbsp lemon juice – freshly squeezed
• powdered sugar – sifted over top (for serving)

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment, leaving a 2-inch overhang on the long sides for lifting.
2. Make the crust: In a large bowl, combine 2 cups all-purpose flour, 0.5 cup granulated sugar, and 0.5 tsp fine sea salt.
3. Add 1 cup cold, cubed unsalted butter and cut it into the dry ingredients with a pastry blender or fingertips until the mixture resembles coarse crumbs and holds together when pressed.
4. Press the mixture evenly and firmly into the prepared pan. Bake until the edges are lightly golden and the surface looks dry, 15–18 minutes.
5. While the crust bakes, make the filling: In a medium bowl, whisk 6 large eggs just until blended. Whisk in 2 cups granulated sugar until smooth.
6. Whisk in 0.5 cup all-purpose flour and 0.25 tsp fine sea salt until no dry spots remain. Stir in 1 tbsp grapefruit zest, then whisk in 1 cup freshly squeezed, strained grapefruit juice and 2 tbsp freshly squeezed lemon juice.
7. Reduce the oven temperature to 325°F (165°C). Immediately pour the filling over the hot crust (for an extra-smooth top, pour the filling through a fine-mesh sieve into the pan).
8. Bake until the center is just set with a slight jiggle and the surface no longer looks wet, 22–28 minutes. Do not brown.
9. Cool the pan on a rack for 1 hour, then refrigerate until fully cold and firm, at least 1 hour more.
10. Use the parchment to lift the slab out. Dust generously with powdered sugar, trim edges if desired, and cut into 24 bars. Serve chilled or at cool room temperature.