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Salted Citrus Bars

These salted citrus bars are made of both grapefruit and lemon curd on a buttery shortbread crust. Top with flaked sea salt for the perfect bite!
5 from 8 votes
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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 of salt
  • ½ cup unsalted butter, softened
  • flaked sea salt, for serving


shortbread crust

  • Preheat the oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper so it hangs over the edges.
  • Place the flour, sugars and salt in the bowl of your food processor and blend until combined. Add in the butter pieces and pulse until coarse crumbs of butter remain. Add in the egg yolks and pulse until a dough comes together. It should almost look like pie dough.
  • Bring the dough together with your hands and press it into the parchment-lined baking dish. Stick the dough with a fork a few times. Bake the shortbread until slightly golden, about 20 to 25 minutes. Remove it from the oven and let it cool.


  • Reduce the oven temperature to 300 degrees F.
  • Combine the eggs, egg yolks, sugar and flour in a saucepan over low heat and whisk constantly to combine. Whisk until the sugar has dissolved, then whisk in the zest and juices of both the grapefruit and lemon.
  • Increase the heat to medium-low and continue to whisk constantly until the curd thickens and bubbles appear on the edges, about 6 to 8 minutes. Remove from the heat and whisk in the vanilla extract and salt.
  • Cut the softened butter into pieces and whisk it into the curd, one piece at a time. Whisk each piece until it fully melts. When all the butter is in, pour the curd into the crust.
  • Bake the bars until the curd is set and the center is slightly jiggly, about 25 to 30 minutes. If the curd still isn’t set after 30 minutes, bake it at 5 minute increments, checking after each time. You want only the center to be slightly jiggly. Remove the bars and let cool completely.
  • Once the bars have cooled, refrigerate them for at least 4 hours or even overnight. To slice, lift the parchment paper edges to remove the bars in one full square. Slice the bars into 12 or 16 pieces. Sprinkle with the flaked sea salt and serve.


lightly adapted from bon appetit

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