Rosemary’s floral flavor pairs very well with the tart sweetness of grapefruit.
- 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
- Preheat oven to 350°. Line a greased 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
- 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.
- Press butter mixture evenly in bottom of prepared pan.
- Bake until crust is lightly golden, 15 to 18 minutes. Let cool for 20 minutes.
- 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.
- 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.