Grapefruit Bars Recipes

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RUBY RED GRAPEFRUIT BARS



Ruby Red Grapefruit Bars image

I found the recipe for these bars at www.cookiemadness.net, made them, LOVED them, and thought they were too delicious not to post on Recipezaar. They're similar to lemon bars, yet sweeter and less tangy. Hope you enjoy them as much as I did!

Provided by whit0788

Categories     Bar Cookie

Time 52m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
3/8 teaspoon salt (omit if using salted butter)
1/4 cup powdered sugar
8 tablespoons unsalted butter
2 large eggs
1 cup sugar
1/4 cup fresh grapefruit juice (from a pink or Ruby Red)
1 teaspoon fresh grated grapefruit zest
1/4 teaspoon baking powder
2 tablespoons flour
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil or parchment.
  • Combine flour, salt and powdered sugar. Cut in butter (food processor works well) until mixture is coarse and crumbly. It should be very dry.
  • Press into pan and bake for 18 minutes or until golden brown around edges.
  • Beat together eggs, sugar, grapefruit juice,and grapefruit zest. **Add more zest for a more "grapefruity" flavor.
  • Whisk in baking powder, making sure you whisk out any lumps, then whisk in flour.
  • Bake for 20-25 minutes or until set.
  • Cool completely, then sprinkle top with powdered sugar. Lift from pan and cut into squares.

Nutrition Facts : Calories 149.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 69.9, Carbohydrate 21.5, Fiber 0.2, Sugar 14.8, Protein 1.8

GRAPEFRUIT BARS WITH CANDIED ZEST



Grapefruit Bars with Candied Zest image

The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even when sliced.

Provided by Chris Morocco

Categories     Bon Appétit     Holiday 2018     Cookies     Christmas     Christmas Eve     Winter     Citrus     Grapefruit     Egg     Lemon     Butter     Bake     Dessert     snack

Number Of Ingredients 23

Shortbread base:
1 cup all-purpose flour
3/4 cup powdered sugar
2 Tbsp. granulated sugar
3/4 tsp. kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks
Candied grapefruit zest:
1 grapefruit
1/2 cup granulated sugar, divided
Curd and assembly:
3 large eggs
3 large egg yolks
1 cup granulated sugar
1 Tbsp. cornstarch
1 Tbsp. finely grated grapefruit zest (from 1)
1/4 cup fresh grapefruit juice (from 1)
2 tsp. finely grated lemon zest (from 2)
3/4 cup fresh lemon juice (from 5-6)
1 tsp. vanilla extract or paste
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into 8 pieces
Powdered sugar (for serving; optional)

Steps:

  • Shortbread base:
  • Place a rack in middle of oven; preheat to 350°F. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Add butter and pulse until largest pieces are pea-size. Add egg yolks and pulse just until dough comes together in small clumps. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.)
  • Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps-entirely up to you!) and press into an even layer. If dough is sticky, use a piece of plastic wrap between your hand and the dough. Prick dough with a fork in several spots (this helps it stay flat as it bakes). Bake shortbread until edges and top are golden brown, 24-28 minutes. Let cool.
  • Candied grapefruit zest:
  • While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"-3" wide strips (it's okay to leave some white pith attached). Slice strips very thinly lengthwise; save fruit for another use. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Drain immediately. Combine zest with 1/4 cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Cook, stirring occasionally, until zest is translucent and softened, 15-20 minutes. Drain, discarding syrup, and toss zest in a small bowl with remaining 1/4 cup granulated sugar. Set aside until ready to use.
  • Curd and assembly:
  • Reduce oven temperature to 300°F. Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens, about 5 minutes. Simmer very gently, still whisking, 30 seconds, then remove from heat. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Scrape curd into pan with shortbread and smooth over crust. Top with some of the candied grapefruit zest (you probably won't need all of it; snack on any left over!).
  • Bake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20-25 minutes. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight.
  • Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired.
  • Do Ahead
  • Shortbread can be baked 3 days ahead. Store tightly covered at room temperature. Grapefruit can be candied 1 week ahead. Store airtight at room temperature. Bars can be baked 3 days ahead. Cover and keep chilled.

GRAPEFRUIT BARS



Grapefruit Bars image

This was adapted from an Orange Bar recipe.

Provided by Rosina

Categories     Bar Cookies

Yield 36

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 ½ cups packed brown sugar
2 eggs
3 tablespoons fresh grapefruit juice
3 tablespoons grapefruit zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking pan.
  • Combine flour, baking soda, cinnamon and salt and set aside. In large bowl, cream together shortening and brown sugar. Beat in the eggs, then add in grapefruit juice and zest and blend well. Gradually blend in flour mixture.
  • Bake for 25-30 minutes or until lightly colored on top. Set pan on a wire rack to cool. Frost with plain, lemon or orange icing and cut into bars.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 14.6 g, Cholesterol 10.3 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 73.9 mg, Sugar 8.9 g

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