• Prep Time 20 minutes
  • Cook Time 60 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Grapefruit, love child of an orange/pomelo hookup, flaunts one parent’s sunny nature and the other’s thick-skinned, rotund ways. The hybrid is all sunny bright, easy-peel, sweet and sour cheer. That’s how it rolls.

And yet, I contrived to press grapefruit flat, to square it off into lemon-bar portability.

I squeezed and mixed and baked. Yielding something sweet, soured by a whiff of fruitcake. In another word: bad.

After many yellow squares and many square yellow leftovers, I was visited by a revelation. Fresh grapefruit: good. Cooked grapefruit: bad.

So I reformatted my bars, confining grapefruit to a fresh zest finish. Which worked. The bars sliced up lemon bold, grapefruit fresh, sunshine sweet. Score another for hybrid vigour. – Chicago Tribune/McClatchy-Tribune Information Services


This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 3cups sugar
  • 3 grapefruits zest, grated
  • 2cups flour
  • 1pinch salt
  • 180g unsalted butter, cut up
  • 8 lemons to produce 1 cup plus 2 tablespoons freshly squeezed lemon juice, strained
  • 6 eggs


  1. Buzz: Measure sugar into the food processor. Drop in grapefruit zest. Buzz to a fine grapefruit-scented powder, about 1 minute. Scoop ¼ cup scented sugar into a small bowl; set aside. Scoop 2¼ cups scented sugar into a large mixing bowl; set aside.
  2. Combine: Measure 1½ cups flour and the salt into the remaining ½ cup scented sugar in the food processor. Buzz to combine. Drop in butter. Pulse many times. Mixture will look like fine sand, then coarse sand, then big clumps.
  3. Pat: Dump clumps into a 13-by-9-inch (33-by-22cm) baking pan. Pat into the bottom of the pan. Slide into a 170°C oven and bake until golden, about 25 minutes.
  4. Whisk: Meanwhile, whisk remaining ½ cup flour into the scented sugar in the large mixing bowl. Whisk in juice. Whisk in eggs.
  5. Bake: When pastry is golden, lower oven temperature to 160°C. Pour egg mixture over pastry and bake until center is just set, about 30 minutes. Pull pan out of oven.
  6. Gild: Spread remaining ¼ cup scented sugar over the top. Cool. Chill. Cut into 48 bars.

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