Ingredients for Grapefruit bars with candied zest

• 120 g plain flour

• 90 g icing sugar

• 30 g caster sugar

• 3.5 g sea salt

• 113 g chilled unsalted butter, cut into pieces

• 2 large egg yolks

• 1 grapefruit

• 100 g caster sugar, divided

• 3 large eggs

• 3 large egg yolks

• 200 g caster sugar

• 8 g cornflour

• 8 g finely grated grapefruit zest (from 1)

• 60 ml fresh grapefruit juice (from 1)

• 10 g finely grated lemon zest (from 2)

• 180 ml fresh lemon juice (from 5–6)

• 5 ml vanilla extract or paste

• 3 g sea salt

• 113 g unsalted butter, at room temperature, cut into 8 pieces

• Icing sugar (for serving; optional)

How to make Grapefruit bars with candied zest

Grapefruit Shortbread Bars Recipe

Método

1. Position a rack in the middle of the oven and preheat to 180°C.

2. Line an 8-inch (20 cm) square metal baking pan with overlapping sheets of baking parchment, leaving at least 10 cm overhang on each side.

3. Pulse the flour, icing sugar, caster sugar, and salt in a food processor a few times to combine.

4. Add the butter and pulse until the largest pieces are the size of peas.

5. Incorporate the egg yolks and pulse just until the dough comes together in small clumps. Alternatively, you can make the shortbread by hand: whisk the dry ingredients in a large bowl, then rub in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.

6. Transfer the dough to the prepared pan; you may find it easier to form the dough into a ball first instead of working with clumps. Press the dough into an even layer.

7. Use a piece of cling film between your hand and the dough if it is sticky. Prick the dough in several spots with a fork to help it stay flat while baking.

8. Bake the shortbread for 24–28 minutes, until the edges and top are golden brown. Allow it to cool.

9. While the shortbread is baking, use a sharp knife to remove the zest from the grapefruit in 5–7 cm wide strips, leaving some white pith attached.

10. Slice the strips very thinly lengthwise and set the fruit aside for another use.

11. Combine the zest and 500 ml of water in a small saucepan and bring to a simmer. Drain immediately.

12. Return the zest to the same saucepan, adding 60 g of caster sugar and 250 ml of water. Bring to a simmer again.

13. Cook, stirring occasionally, until the zest is translucent and softened, about 15–20 minutes. Drain and discard the syrup, then toss the zest in a small bowl with the remaining 60 g of caster sugar. Set aside until ready to use.

14. Reduce the oven temperature to 150°C.

15. Whisk the eggs, egg yolks, caster sugar, and cornflour in a large saucepan until smooth and the sugar is mostly dissolved.

16. Stir in the grapefruit zest and juice, lemon zest and juice, and vanilla extract.

17. Set the saucepan over medium heat and cook, whisking constantly and ensuring to reach the corners of the pan, until the curd begins to bubble slightly around the edges and thickens, about 5 minutes.

18. Simmer very gently, still whisking, for 30 seconds, then remove from heat.

19. Whisk in the salt, followed by the butter a piece at a time, ensuring each piece is fully incorporated before adding the next.

20. Scrape the curd into the pan with the shortbread and smooth it over the crust.

21. Top with some of the candied grapefruit zest, reserving any leftovers for snacking.

22. Bake the grapefruit bars for 20–25 minutes, until the surface of the curd is set (the centre will still wobble slightly when the pan is gently shaken).

23. Transfer to the refrigerator and chill until very cold, at least 3 hours or preferably overnight.

24. Just before serving, slice the grapefruit bars into 5 cm squares and dust with icing sugar if desired.

25. Note: The shortbread can be baked up to 3 days in advance; store tightly covered at room temperature. The grapefruit can be candied up to 1 week in advance; store airtight at room temperature. The bars can be baked up to 3 days in advance; cover and keep chilled.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.