Grapefruit-Rosemary Bars

Rosemary’s floral flavor pairs very well with the tart sweetness of grapefruit.

Grapefruit-Rosemary Bars
Yields: 16
  • 10 tablespoons unsalted butter, softened
  • 1⅔ cups granulated sugar, divided
  • ½ teaspoon kosher salt, divided
  • 1¼ cups plus 4½ tablespoons all-purpose flour, divided
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons grapefruit zest
  • 3 large eggs
  • ¼ cup fresh grapefruit juice
  • 3 tablespoons pure cranberry juice
  • 1 drop red food coloring (optional)
  • Confectioners’ sugar, for dusting
  1. Preheat oven to 350°. Line a greased 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ⅔ cup granulated sugar, and ¼ teaspoon salt on medium speed until fluffy, 2 to 3 minutes, scraping sides of bowl as needed. Add 1¼ cups flour and rosemary, beating on medium-low speed just until combined.
  3. Press butter mixture evenly in bottom of prepared pan.
  4. Bake until crust is lightly golden, 15 to 18 minutes. Let cool for 20 minutes.
  5. In a medium bowl, whisk together zest, remaining 1 cup granulated sugar, remaining 4½ tablespoons flour, and remaining ¼ teaspoon salt. Whisk in eggs, grapefruit juice, cranberry juice, and food coloring (if using) until well combined. Pour over prepared crust.
  6. Bake until filling is set and top is lightly golden, 18 to 20 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan. Dust with confectioners’ sugar. Using a warm dry serrated knife, cut into 16 bars.