Bars and squares are go-to desserts for holiday goody trays because they're often easier to make than cookies. These pretty citrusy bars are no exception—plus, you can make them ahead and simply pull them out of the fridge when guests arrive.
- Prep time 30 minutes
- Total time 2 hours
Ingredients
Method
In large bowl, beat together butter, 1/2 cup of the granulated sugar and the salt until light and fluffy; stir in 2 cups of the flour, 1 cup at a time. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F (160°C) oven until golden, 35 to 40 minutes. Let cool slightly.
Meanwhile, in bowl, beat eggs with remaining granulated sugar until pale and thickened, about 5 minutes. Beat in grapefruit zest, grapefruit juice and lemon juice. Stir in remaining flour and baking powder. Pour over crust, smoothing top.
Bake in 325°F (160°C) oven until centre is set yet still jiggles slightly, 25 to 30 minutes. Let cool completely in pan, about 1 hour. Dust with icing sugar. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.)
Makes about 48 bars.
Nutritional facts per bar: about
- Sodium 44 mg
- Sugars 9 g
- Protein 1 g
- Calories 87.0
- Total fat 3 g
- Potassium 16 mg
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0
