Friday, 28 March 2014 | MYT 6:41 PM

Grapefruit Sunshine Bars

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

  • Prep Time

    20 mins
  • Cooking Time

    55 mins


  • 3 cups sugar
    Finely grated zest of 3 grapefruits
    2 cups flour
    1 pinch salt
    180g unsalted butter, cut up
    1 cup plus 2 tablespoons freshly squeezed lemon juice, strained (from about 8 lemons)
    6 eggs


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.

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.

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.

Whisk: Meanwhile, whisk remaining ½ cup flour into the scented sugar in the large mixing bowl. Whisk in juice. Whisk in eggs.

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.

Gild: Spread remaining ¼ cup scented sugar over the top. Cool. Chill. Cut into 48 bars.

Tags / Keywords: grapefruit , pan cookies


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