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