One Bowl Pink Grapefruit Bars

Pink Grapefruit Squares 5

One-Bowl Pink Grapefruit Bars

You’ve always been able to count on me for lots and lots of citrus love sent your way throughout the long dreary winter. And all that citrus craziness is about to be ratcheted up a few degrees because our new place has a grapefruit and a lemon tree in the back yard. Hallelujah! So, dear readers, you know you’re going to be hit with citrus from every which way now that I don’t have to make a run to the store when the urge strikes. I didn’t even have to get out of my pjs to make these One Bowl Pink Grapefruit Bars.

Pink Grapefruit juice

If you’re a lemon bar fan you’ll flip for these. In fact a touch of lemon is my secret ingredient, it adds a little lemony tang to that wonderful bitter/sweet juicy grapefruit flavor. These are simple,  old fashioned, not too sweet, and bursting with the essence of fresh pink grapefruit. I used the same bowl for the crust and the filling, so it’s one of those busy life kind of recipes. You will need just one pink or Ruby Red grapefruit for the filling. I used whole wheat flour and brown sugar for the crust to give these bars an earthy feel. They are quite good cold from the fridge with a hot cup of coffee in the morning.

One Bowl Pink Grapefruit Bars, 2

Pink Grapefruit Squares 5
3.43 from 38 votes

One Bowl Pink Grapefruit Bars

Author Sue Moran


for the crust

  • 1 cup whole wheat flour you can also use all purpose flour
  • 1/4 cup brown sugar
  • 1 stick 1/2 cup unsalted butter, at room temperature

for the filling

  • 2 eggs
  • zest of 1 grapefruit
  • 1/2 cup ruby red grapefruit juice
  • 3/4 cup sugar
  • squeeze of lemon
  • 1/4 tsp baking powder
  • 2 Tbsp all purpose flour
  • 1 Tbsp corn starch
  • a drop or two of red food coloring optional but pretty

for the garnish

  • confectioner's sugar


  • Set the oven to 350F
  • Line a 9x9 baking dish with parchment paper with overlapping ends so you can remove the cooled squares for easy cutting.
  • In the bowl of a stand mixer, (you can also do this by hand), combine the butter, flour and sugar until there is no more dry flour feel and the mixture is uniformly crumbly. Press the crust evenly into the pan, using your fingers or the bottom of a metal measuring cup as a tamper.
  • Bake the crust for 15 minutes.
  • In the meantime, wipe out the bowl and add the filling ingredients. Beat or whisk until everything is well combined and there are no lumps.
  • Pour the filling onto the hot crust, and then return to the oven for another 25 minutes, or until set.
  • Cool completely in the refrigerator, and then dust with powdered sugar before serving.

Cook's notes

Recipe adapted from Bakeaholic Mama
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Pink Grapefruit Bar close

Gotta run, there’s still so much unpacking to do.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    February 17, 2020 at 3:06 pm

    2 stars
    These bars need more grapefruit zest and more lemon squeeze to give them more flavor. Otherwise, a very easy recipe for novice.

  • Reply
    March 5, 2019 at 9:32 am

    4 stars
    What a great recipe for grapefruit juice! I’ve also used orange zest instead of grapefruit zest and it worked just fine.

  • Reply
    September 16, 2018 at 7:04 pm

    Dear Sue,
    thank you for this great recipe!! I am a grapefruits and lemons lover.
    I would like to add that I replaced the butter for who is interested, with margarine (shortening also can be successfully used) and baked the crust for 24 min then added the feeling and it was done in 22min.

  • Reply
    April 15, 2018 at 7:43 pm

    15 mins for the crust was not long enough! My oven thermometer showed 350°, but when I poured the filling on top of the baked crust, it was clearly not baked enough because the filling went to the bottom and the crust floated on top

  • Reply
    April 11, 2017 at 7:25 pm

    Hi 🙂 I just made these and they kind of got messed up! I did everything in the directions but when I took them out of the oven (they looked funny). Then when I took them out of the fridge and tried them it seemed that the crust and the topping combined. Was super strange, hopefully you know what I did wrong! Thank you!!

    – Maddie

    • Reply
      April 12, 2017 at 8:42 am

      Hi Maddie ~ it’s so hard to know without more details…did you make sure to bake the crust first, for the full amount of time? Could your oven temperature be off? Sorry I can’ be more definitive!

  • Reply
    August 15, 2016 at 9:10 pm

    Wow these are amazing ! such an easy recipe !!! I’m going to try make these with limes and another with lemon hopefully it works out I couldn’t see why it wouldn’t 🙂

  • Reply
    April 6, 2015 at 10:09 pm

    Someone got a razor thin DOF macro lens and isn’t afraid to use it!

    • Reply
      April 7, 2015 at 7:02 am


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