Grapefruit Bars

 Never having never developed quite the same love affair with lemon that my mama has, I venture to other realms of citrus. Because, Lord knows we need more difference of opinion in the kitchen, right mom? 😉

Grapefruit Tart

The idea of grapefruit bars seemed like such a revolutionary idea, but still so comfortable. And as I am fond of the grapefruit, I figured, “Yes, please!”

Now, a note on technicality. Grapefruit is not as strong of a flavor as lemon, I found this out the hard way, so adding some grapefruit extract is super helpful in bringing out the flavor. It’s a bit of an uncommon addition, so if you can’t find it in the baking isle, go ahead and check the health section. It’s more likely to be there, I think.

Grapefruit Tart

Ooh! Really quick! When it comes to choosing a baking pan, it looks pretty in a tart pan, but if you don’t want to go through the trouble of finding one that’s 12 inches around and at least 2 inches high, go for a 9×13 pan. That will work perfectly.



for crust:

1 cup butter

1/2 cup brown sugar

2 cups gluten free all purpose flour


1 1/2 cups rice flour and 1/2 cup tapioca starch sifted together

for filling:

6 eggs

1 cup sugar

2 tablespoons grapefruit zest

1 cup grapefruit juice

1/4 cup lime juice

1 teaspoon grapefruit extract

3/4 cup cornstarch

1/4 cup rice flour

powdered sugar

candied citrus peel (optional)


Preheat the oven to 350 degrees

In the bowl of a stand mixer, (or by hand), mix together the sugar and butter for the crust. Let them blend together for 3 minutes until the texture is frosting-like. then add the flour blend. Mix slowly until there is no more dry flour.

Spread the dough on the bottom of your baking pan, (plastic wrap is helpful with achieving evenness). Bake until golden brown, 15-20 minutes.

Grapefruit Tart

While that’s baking, prepare the filling. In a large bowl, or a blender, combine eggs, sugar and zest. Then, while whisking the eggs, add the grapefruit juice slowly, followed by the lime juice and extract. Add the flour last and make sure it’s smooth. No lumps.

When the crust comes out, pour the filling right over it and return to the oven for 30 minutes, until the filling has set. I know the top is ugly. I have no idea how to fix it, so just cover it with a dusting of powdered sugar and no one will know. Enjoy you delightfully cirtus-ey dessert.

Grapefruit Tart

Grapefruit Tart

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