Grapefruit Shortbread Bars

Prep time: 15min
Total time: 195min
Makes: 20 bars
¾ cup + ⅓ cup
unsalted butter, at room temperature
175 mL +(75 mL)
1½ cups
sugar, divided
375 mL
1½ cups
all-purpose flour, divided
375 mL
½ tsp
salt, divided
2 mL
egg yolks
2 tbsp
grapefruit zest
30 mL
¾ cup
fresh red grapefruit juice
175 mL
icing sugar, for dusting
Per serving (1 bar):
12 g
saturated fat
7 g
24 g
16 g
3 g
100 mg
75 mg


  1. Preheat oven to 350°F (180°C). Line 8 x 8-in (20 x 20-cm) square baking pan with parchment paper, allowing extra for overhang.

  2. In large bowl, beat together 3/4 cup (175 mL) butter and 1/4 cup (60 mL) sugar. Next, beat in 3/4 cup (175 mL) flour and 1/4 tsp (1 mL) salt until combined. Gradually mix in remaining 3/4 cup (175 mL) flour, using hands if necessary, to form a smooth dough. Press dough evenly into prepared pan. Bake 30 to 35 min., or until golden brown. Cool on rack.

  3. Meanwhile, in small saucepan, whisk together eggs, egg yolks and remaining 1 1/4 cups (300 mL) sugar. Whisk in grapefruit zest and juice and remaining 1/4 tsp (1 mL) salt. Set saucepan on medium heat; stir constantly 5 to 8 min., or until curd is thick enough to coat back of spoon. Immediately remove from heat. Strain curd through fine mesh strainer into clean bowl. Cut remaining 1/3 cup (75 mL) butter into chunks. Whisk into curd.

  4. Pour curd over cooked shortbread base; spreading evenly. Bake 15 min., or until curd is just set but still slightly wobbly in middle. Cool on rack to room temperature; cover and chill 2 hr., or overnight. Dust with icing sugar. Using overhanging parchment, remove from pan and slice into 20 bars.

Product Recall : Red Onions from USA