Salted citrus bars have quickly become my favorite dessert to make and share.
I love feeding people all kinds of treats, but right now these salted citrus bars are at the top of the list. They’re bright, balanced and endlessly satisfying.
Surprisingly, I’d never made classic lemon bars until recently — only the boxed kind as a teenager. My grandmother made incredible lemon bars and a chocolate sheet cake I still haven’t tried to reproduce, and those memories inspired me to finally try my own version.
I wanted something that felt familiar but a little elevated, so I combined lemon and grapefruit for the filling. I originally planned straight grapefruit bars, but after a citrus-related baking mishap earlier this year I decided a hybrid was the way to go.
It turned out perfectly.
The result is a tangy grapefruit and lemon curd set over a buttery shortbread crust, finished with a sprinkle of flaky sea salt. The salt heightens the citrus flavors and balances the sweetness for a perfectly composed bite.
The shortbread crust is straightforward and the curd is surprisingly easy — one of the simplest and most reliable curd fillings I’ve made. I recommend making the bars the night before so they can fully chill in the refrigerator, then sprinkling the sea salt right after slicing for the best texture and flavor.
These bars were adapted slightly from a grapefruit bars recipe that calls for an 8×8-inch pan, which yields thick, substantial squares. If you prefer thinner bars, use a larger pan and reduce the baking time slightly.
Salted Citrus Bars
Salted Citrus Bars
Ingredients
Shortbread crust
- 1 cup all-purpose flour
- ¾ cup powdered sugar
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cut into pieces
- 2 large egg yolks
Citrus filling
- 3 large eggs
- 3 large egg yolks
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons freshly grated grapefruit zest
- ½ cup freshly squeezed grapefruit juice
- 2 teaspoons freshly grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- pinch salt
- ½ cup unsalted butter, softened
- flaked sea salt, for serving
Instructions
Shortbread crust
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Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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In a food processor combine the flour, powdered sugar, granulated sugar and salt. Pulse to combine, then add the butter pieces and pulse until coarse crumbs remain. Add the egg yolks and pulse until a dough forms—similar to pie dough.
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Press the dough into the prepared pan and prick the surface with a fork a few times. Bake until lightly golden, about 20–25 minutes. Remove from the oven and let cool.
Filling
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Reduce oven temperature to 300°F.
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In a saucepan over low heat whisk together the eggs, egg yolks, sugar and flour until the sugar dissolves. Stir in the grapefruit and lemon zests and juices.
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Increase heat to medium-low and whisk constantly until the mixture thickens and small bubbles form at the edges, about 6–8 minutes. Remove from heat and whisk in the vanilla and a pinch of salt.
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Add the softened butter a few pieces at a time, whisking each piece until fully incorporated, then pour the curd over the baked crust.
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Bake until the curd is set and the center still has a slight jiggle, about 25–30 minutes. If needed, continue baking in 5-minute increments until only the center is slightly jiggly. Cool completely.
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Refrigerate at least 4 hours or overnight. Lift the bars from the pan using the parchment overhang and slice into 12 or 16 pieces. Sprinkle with flaked sea salt just before serving.
Notes
Did you make this recipe?
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Just one look at these bars makes my mouth water—bright, buttery and irresistible.