My oven sat idle for far too long this summer and I suddenly felt the urge to bake something yesterday, but it had to be quick and simple. This recipe is both of those, born out of a Pinterest pin from Jennifer at Savory Simple. I wish I could take credit for this idea, but I cannot (though I have to wonder why I never thought of it, as much as I love grapefruit and as long as I've made lemon bars). However, the original pin went back and forth between recipes and I was a little lazy, so I just made adjustments to my standard lemon bar recipe.
I like the grapefruit! It's completely different than a lemon bar, not a wishy washy, could be any kind of citrus bar. Distinctively grapefruit. It's a little tart, not achingly sweet, a good variation of a classic to take you into the fall and winter months.
1 cup all-purpose flour
1/4 cup confectioners sugar
1/2 cup unsalted butter, cold, cut into cubes
2 large eggs
3/4 cup granulated sugar
3 tablespoons freshly squeezed pink grapefruit juice
1/4 teaspoon baking powder
2 tablespoons flour
2 teaspoons finely shredded grapefruit zest
Preheat oven to 350 degrees. In a medium bowl, stir together flour, powdered sugar, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of an ungreased 8-inch square baking pan. Bake 15-20 minutes or until the top is just golden.
While the crust is baking, prepare the filling:
Combine all filling ingredients (except the zest) in a bowl. Beat at low speed, scraping bowl when needed, until well mixed. Stir in grapefruit zest. Pour filling over hot, partially baked crust. Continue baking for 18-20 minutes, or until the edges turn golden and the center is set. Cool completely on a wire rack. Dust with powdered sugar and cut into bars.
Tip: Before making the crust, I line my baking pan with aluminum foil (the ends forming an overhang over the edges of the pan), then just lift the whole thing out of the pan after it's baked. I find it easier to cut into bars that way.