In our episode The Best Things We Cooked (and Ate!) In 2022, we mentioned these Pink Grapefruit Graham Bars from one of our favorite cookbooks of the year, Snackable Bakes by Jessie Sheehan. (Actually: Stacie accidentally called them lemon bars on the show, but given her success at swapping in orange juice, we think you should make them as is AND experiment with orange and/or lemon juice too!)
Here’s what Jessie has to say about the recipe:
Okay, there might be some unintentional false advertising here, as these bars aren’t actually pink in color (unless you add a drop of red food coloring which I will totally support you in doing, FYI). They’re “pink,” in that they call for pink grapefruit juice. But hey, just because they swing a little more yellow-y/orange than not, doesn’t mean they don’t have a wonderfully tart, citrus flavor, and a creamy texture(from my all time fave, sweetened condensed milk)that marries beautifully with the buttery, crispy graham crust–which they do. If post-bake, your bars have a brown spot or a popped bubble, or two, don’t fret: that’s just your bars living their best citrus-bar life. Plus, any and all little imperfections disappear with a generous dusting of come-to-the-rescue confectioners’ sugar, so when I say no fretting, I really mean no fretting.
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Pink Grapefruit Graham Bars
- Total Time: 55 minutes
- Yield: Serves 12
Description
In our episode The Best Things We Cooked (and Ate!) In 2022, we mentioned these Pink Grapefruit Graham Bars from one of our favorite cookbooks of the year, Snackable Bakes by Jessie Sheehan.
Ingredients
For the crust:
14 full graham crackers (220g), about 2¼ cups ground
3 tablespoons granulated sugar
½ teaspoon kosher salt
6 tablespoons(85g)unsalted butter, melted
For the filling:
One 15 ounce can (397g) sweetened condensed milk
1 tablespoon pink grapefruit zest
¼ teaspoon kosher salt
½ cup (118ml) freshly squeezed and strained pink grapefruit juice
2 tablespoons freshly squeezed lemon juice
3 large eggs
A drop or two of red food coloring, optional
Confectioners’ sugar for dusting
Instructions
1. Heat the oven to 350°F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long piece of parchment paper that extends up and over two opposite sides of the pan.
2. Process the crackers, sugar, and salt in the bowl of a good processor until the crackers are finely ground. Pour in the butter and process until the mixture holds together when squeezed. Alternatively, you may place the dry ingredients in a sealed, zippered plastic bag, cover it with a dish towel and crush the crackers with a rolling pin (either by rolling or smashing). Transfer to a medium bowl and stir in the butter. Scrape the crumbs into the prepared pan and firmly press them into the bottom. Bake the crust for 16 to 18 minutes, until golden brown, rotating at the halfway point. Reduce the oven temperature to 325°F.
3. Meanwhile, combine all of the filling ingredients but the eggs in a large bowl and whisk until smooth. Gently whisk in the eggs and then a drop or two of food coloring, if using. Carefully press down on the edges of the hot crust with the bottom of a one cup dry measuring cup (this step adheres the crust to the pan and precludes the filling seeping underneath it), pour in the filling and bake for about 17 minutes, until the filling has set, but still jiggles just slightly in the center. Cool to room temperature, and then refrigerate until cold, about 2 hours. Serve slices directly from the pan with a generous dusting of confectioners’ sugar. The bars will keep tightly wrapped in the refrigerator for up to 3 days, but the crust will soften over time.
Notes
Variation: For Lemon Graham Bars, substitute ½ cup (118 g)freshly squeezed, strained lemon juice for the ½ cup grapefruit juice, omit the 2 tablespoons lemon juice, and substitute 1 tablespoon lemon zest for the grapefruit zest.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
