These Salted Citrus Bars are a bright and tangy dessert that combines a buttery shortbread crust with a smooth, citrus-infused curd. The balance of sweet, tart, and salty makes these bars a refreshing treat, perfect for any occasion.
Why You’ll Love This Recipe
- Zesty and Refreshing: The combination of grapefruit and lemon provides a vibrant citrus flavor.
- Buttery Shortbread Crust: The shortbread crust adds a rich, crumbly texture that complements the smooth filling.
- Perfect Balance of Flavors: The addition of flaked sea salt enhances the sweetness and tartness, creating a well-rounded taste.
- Elegant Presentation: These bars are visually appealing and perfect for serving at gatherings or as a special treat.
Ingredients
- All-Purpose Flour: Provides structure to the shortbread crust and filling.
- Powdered Sugar: Sweetens the shortbread crust.
- Granulated Sugar: Sweetens the shortbread crust and citrus filling.
- Kosher Salt: Enhances the flavors in the shortbread crust.
- Cold Unsalted Butter: Adds richness and flakiness to the shortbread crust.
- Large Egg Yolks: Binds the shortbread crust and adds richness to the filling.
- Large Eggs: Adds structure and richness to the citrus filling.
- Freshly Grated Grapefruit Zest: Provides a concentrated grapefruit flavor.
- Freshly Squeezed Grapefruit Juice: Adds a tangy grapefruit flavor.
- Freshly Grated Lemon Zest: Provides a concentrated lemon flavor.
- Freshly Squeezed Lemon Juice: Adds a tangy lemon flavor.
- Vanilla Extract: Enhances the overall flavor of the filling.
- Flaked Sea Salt: For topping, adds a salty contrast.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Salted Citrus Bars
Step 1: Prepare the Shortbread Crust
Preheat oven to 350°F. Line an 8×8 inch baking dish with parchment paper. Combine flour, sugars, and salt in a food processor. Add butter and pulse until coarse crumbs form. Add egg yolks and pulse until dough comes together. Press dough into the baking dish and prick with a fork. Bake until lightly golden, about 20-25 minutes. Cool completely.
Step 2: Make the Citrus Filling
Reduce oven to 300°F. In a saucepan, whisk eggs, egg yolks, sugar, and flour. Whisk in zest and juices. Cook over medium-low heat, whisking constantly, until curd thickens and bubbles appear. Remove from heat and whisk in vanilla and salt. Whisk in softened butter, one piece at a time. Pour curd into the cooled crust.
Step 3: Bake the Bars
Bake until curd is set and center is slightly jiggly, about 25-30 minutes. Cool completely, then refrigerate for at least 4 hours or overnight.
Step 4: Slice and Serve
Lift bars out using parchment paper. Slice into 12 or 16 pieces. Sprinkle with flaked sea salt and serve.
Pro Tips for Making the Recipe
- Chill Butter: Use very cold butter for a flaky shortbread crust.
- Whisk Constantly: Whisk the curd continuously to prevent scorching.
- Cool Completely: Allow bars to cool fully before refrigerating for best texture.
- Use Fresh Citrus: Freshly squeezed juice and zest provide the best flavor.
- Adjust Baking Time: Check the curd for jiggliness to avoid overbaking.
How to Serve
- Dessert: Serve as a refreshing dessert after a meal.
- Afternoon Tea: Pair with tea or coffee for a delightful treat.
- Party Platter: Include on a dessert platter for gatherings.
- Picnic Treat: Pack for a refreshing dessert at picnics.
Make Ahead and Storage
Storing Leftovers
Store bars in an airtight container in the refrigerator for up to 5 days.
Freezing
Freeze cooled bars in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Reheating
Reheating is not recommended. Serve chilled or at room temperature.
FAQs
1. Can I use different citrus fruits?
Yes, you can use other citrus fruits like oranges or limes. Adjust zest and juice amounts accordingly.
2. Can I make this without a food processor?
Yes, you can cut the butter into the dry ingredients using a pastry blender or your fingers until coarse crumbs form.
3. How do I prevent the crust from getting soggy?
Ensure the crust is fully cooled before adding the filling and bake the bars until the curd is set.
4. Can I use salted butter?
If using salted butter, omit the kosher salt in the shortbread crust to prevent it from being too salty.
Print
Salted Citrus Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Desserts, Bars
- Method: Baking and Stovetop
- Cuisine: American
Description
These Salted Citrus Bars are a bright and tangy treat, perfect for a refreshing dessert. A buttery shortbread crust is topped with a smooth, citrusy filling made with grapefruit and lemon, and finished with a sprinkle of flaky sea salt for a delightful sweet-and-salty balance.
Ingredients
Shortbread Crust:
- 1 cup all-purpose flour
- 3/4 cup powdered sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 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
- 1/2 cup freshly squeezed grapefruit juice
- 2 teaspoons freshly grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup unsalted butter, softened
- Flaked sea salt, for serving
Instructions
Shortbread Crust:
- Preheat and Prep: Preheat oven to 350°F (177°C). Line an 8×8 inch baking dish with parchment paper, allowing it to overhang the edges.
- Combine Dry Ingredients: In a food processor, combine flour, powdered sugar, granulated sugar, and salt. Pulse until combined.
- Add Butter: Add cold butter pieces and pulse until coarse crumbs form.
- Add Egg Yolks: Add egg yolks and pulse until a dough comes together.
- Press and Bake: Press the dough into the prepared baking dish. Prick the dough with a fork. Bake for 20-25 minutes, or until lightly golden. Let cool.
Citrus Filling:
- Reduce Oven Temperature: Reduce oven temperature to 300°F (149°C).
- Combine Eggs and Sugar: In a saucepan over low heat, whisk together eggs, egg yolks, sugar, and flour until combined.
- Add Citrus and Cook: Whisk in grapefruit zest, grapefruit juice, lemon zest, and lemon juice.
- Thicken Curd: Increase heat to medium-low and whisk constantly until the curd thickens and bubbles appear on the edges (6-8 minutes).
- Add Vanilla and Salt: Remove from heat and whisk in vanilla extract and salt.
- Add Butter: Whisk in softened butter, one piece at a time, until fully melted and smooth.
- Pour and Bake: Pour the citrus filling over the cooled crust. Bake for 25-30 minutes, or until the filling is set and the center is slightly jiggly.
- Cool and Chill: Let cool completely, then refrigerate for at least 4 hours or overnight.
- Slice and Serve: Lift the parchment paper to remove the bars. Slice into 12 or 16 pieces. Sprinkle with flaked sea salt and serve.
Notes
- Use fresh grapefruit and lemon juice for the best flavor.
- Ensure the shortbread crust is cooled before adding the citrus filling.
- Adjust baking time for the filling as needed to ensure it sets properly.
- Refrigerating the bars thoroughly makes them easier to slice.
- Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
