Here’s a fresh twist on classic lemon bars. These are simple, not too sweet, with just a hint of juicy tang. Perfect for a dessert buffet—who doesn’t love a bit of this and a bite of that? If you have any left, pop them in the fridge to enjoy with your morning coffee. Because grapefruit is a breakfast item, right?




2 sticks (1 cup) slightly chilled butter, cut into 1” cubes

½ cup granulated sugar

2 cups all-purpose flour



1 ½ cups granulated sugar

¼ cup all-purpose flour

1 tablespoon corn starch

¼ teaspoon baking powder

3 eggs

½ cup fresh squeezed pink or ruby red grapefruit juice (1 grapefruit should be enough)

2 teaspoons grapefruit zest

2 drops pink or food color (optional)

Powdered sugar



  1. Set oven to 350° For the crust, mix flour and sugar together in a medium bowl. Add butter and combine until the mixture is crumbly. Use a pastry blender if you have one, or electric mixer or even your hands to do this.

  1. Press the dough evenly into the bottom of a greased (butter is best!) 9×9 baking dish. If you prefer a thinner crust, use a 9×13 baking dish. Bake for 15 minutes or until lightly golden. Let it cool while you make the filling.


  1. In a mixing bowl, stir together the sugar, flour, corn starch and baking powder. Add eggs one at a time and mix together (medium speed) until there are no lumps. Set mixer speed to low (or whisk by hand) and add grapefruit juice, zest, and food color.


  1. Pour filling over the warm crust, return to the oven for 20-25 minutes or until set (center will still be slightly soft and will firm as it cools).

  1. Cool completely; cut into squares and dust with powdered sugar.