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You are here: Home / Desserts / Pink Grapefruit Bars with Rosemary Crust

Pink Grapefruit Bars with Rosemary Crust

May 26, 2016 by Bekah 16 Comments

Pink Grapefruit Bars with Rosemary Crust on willbakeforbooks.comHappy Thursday! Question of the day — How do you guys feel about herbs in dessert? Because I have a recipe for you! This past weekend my sister Natasha had a great idea — grapefruit rosemary bars! She asked me to make them, I said yes, and then I kinda (really) ditched to go to the movies with my dad instead. Oops. Sorry, Tash! Yesterday I found myself busy again, so this morning I resolved to make these bars a priority. Then I got to thinking, why not add rosemary in the filling AND the crust? So I infused rosemary in the grapefruit juice as well as adding chopped rosemary in the shortbread crust. Oh yes. Pink Grapefruit Bars with Rosemary Crust on willbakeforbooks.comMaking the crust, you have to make sure your butter is COLD. Don’t take it out of the fridge until it’s time to add. For the rosemary, I take a whole sprig and take half the needles (I actually Wikipedia’d “rosemary” to get the proper terminology *facepalm*) aside for the crust and leave the others on the sprig for infusion in the juice. Since I use organic eggs usually, the yolks tend to be more on the orange side. Because of this, the filling loses a lot of that pink color from the grapefruit! That’s why I add a drop of pink color. If you’re interested in the brand I use, it’s Americolor Soft Gel Paste and I buy it on KingArthurFlour.com. (←Not an ad or anything, I just love their products.) One drop is all it takes to bring the filling back to that beautiful grapefruit color!Pink Grapefruit Bars with Rosemary Crust on willbakeforbooks.comI ran out of powdered sugar, but usually I would top it with that mainly for aesthetics. Also I put a little more rosemary on top. Can you tell how much I love the stuff?! I didn’t want it to be overpowering or anything, but I did want the herb to shine through along with the sweetness and slight sour flavor in grapefruit. The rosemary shortbread crust is amazing, people!! I feel like I need to make cookies from this recipe. It’s buttery, soft, and just the right texture. Pink Grapefruit Bars with Rosemary Crust on willbakeforbooks.comOn a side note- I am sorry for these HORRIBLE pictures! It’s a long story, but basically we have had terrible storms in Illinois these last couple days and I haven’t been able to get good lighting plus my DSLR camera is out of battery so I had to use my iPhone. Today, when I only had two bars left, I finally got a picture with ok lighting. Anyways, before I go further and you guys fall asleep out of sheer boredom…recipe is below!

5.0 from 4 reviews
Pink Grapefruit Bars with Rosemary Crust
 
Print
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
The tangy and sweetness of grapefruit combined with a buttery rosemary shortbread crust! The perfect summer bar.
Recipe type: Dessert
Serves: 18 bars
Ingredients
  • CRUST:
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 2 sticks (1 Cup) salted butter, cut into cubes
  • ½ sprig rosemary, chopped in tiny pieces
  • FILLING:
  • ⅔ cup grapefruit juice
  • 2 tbsp. fresh lemon juice
  • ½ sprig rosemary, whole
  • 1-1/2 cup sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • Powdered Sugar, optional topping
Instructions
  1. In a small bowl, measure ⅔ cup grapefruit juice and 2 tablespoons lemon juice with half a sprig of rosemary soaking in it. Set aside.
  2. Preheat the oven to 350 degrees F. Grease an 8 x 10 pan with butter.
  3. For the crust: Stir together the flour, sugar, and remaining rosemary (chopped finely). Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 15-20 minutes.
  4. For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the infused grapefruit juice and mix until combined. Pour over the crust and bake about 20-25 minutes, or until it is set and the middle is no longer jiggling.
  5. Allow to cool in the fridge for 2 hours at the least, then sift powdered sugar over the top before cutting into squares. Enjoy!
3.5.3208

 Thanks for visiting Will Bake for Books! ♥

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Filed Under: Bars, Desserts, Fruit Desserts

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Comments

  1. Rissi says

    May 26, 2016 at 6:14 pm

    THESE LOOK AMAZING! I’ll definitely have to try them sometime as my mom and I love lemon bars, or anything akin to this variety of dessert. 🙂

    Reply
    • Bekah says

      May 28, 2016 at 4:29 pm

      Thank you!! Lemon bars are a favorite among me and my sisters as well, so I’m always trying to think of variations with them. 🙂

      Reply
  2. Carrie Fancett Pagels says

    May 28, 2016 at 8:35 pm

    I agree with Rissi! Those look AMAZING!!! I love pink and love grapefruit and shortbread so I think I would love these! I love to bake and I love to write (I’m a multi-published author) so this blog is right up my alley! Thanks for sharing!

    Reply
    • Bekah says

      June 1, 2016 at 4:46 pm

      Thank you so much, Carrie! High five to a fellow baker! That’s amazing you’re an author- as an avid reader and aspiring writer myself I very much respect the talent it takes to write. I recognize your name…you are releasing a novella collection with some other authors soon, right? Blue Ribbon Brides? It’s on my TBR! Anyways, thanks a bunch for stopping by my blog. If you ever try these out, I hope you enjoy! 🙂

      Reply
  3. heather (delicious not gorgeous) says

    June 10, 2016 at 6:10 pm

    ooh, this sounds like such a unique flavor combo! and the color of the grapefruit curd is so pretty- it’d be perfect for an afternoon tea (or book discussion!).

    Reply
    • Bekah says

      June 17, 2016 at 1:55 pm

      Thanks, Heather! I can’t really take the credit for it though…my sister is super creative and is always thinking of unique combinations. However she doesn’t really like executing those ideas so that’s where I come in! Thank you for the lovely comment and for stopping by my blog. 🙂

      Reply
  4. Melissa says

    July 6, 2016 at 9:53 pm

    Hi these look fabulous!! Could I use coconut oil as a substitute for butter or would you not suggest that? Thanks!

    Reply
    • Bekah says

      July 6, 2016 at 11:15 pm

      Hi Melissa!! Thank you so much. I’ve made crust before with coconut oil and it’s turned out wonderfully, so I don’t see why it wouldn’t be fine! My only suggestion is that you use a coconut oil that’s mild and doesn’t have a strong taste or smell. Hope you like the recipe! Thanks for stopping by my blog. ❤️

      Reply
      • Melissa says

        July 7, 2016 at 10:08 am

        Wow! This was great! Was hoping for a quick answer because I wanted to make them today so I appreciate your timely response! Can’t wait to make them 😁

        Reply
        • Melissa says

          July 7, 2016 at 6:40 pm

          Just wanted to rate the recipe and comment that I tried it with coconut oil and it’s amazing! Thanks for this recipe and for thinking of such a perfect flavor combo!

          Reply
          • Bekah says

            July 13, 2016 at 3:30 pm

            Yay, Melissa!! Thanks so much for trying and for letting us know how it turned out! Appreciate you 🙂

  5. Kimberley says

    April 15, 2021 at 10:52 am

    I just came across your recipe on Pinterest and thought that it looked so beautiful.
    Rosemary in a dessert is so appealing! I’m going to give these a try today (Pink Grapefruit Bars with Rosemary Crust).
    Thank you – great site and recipes!

    Reply
  6. Lauren G says

    June 29, 2021 at 6:27 pm

    Hi these look lovely! Just wanted to confirm that for the crust it’s white granulated sugar that’s used? I’ve never made a shortbread with anything but sifted powdered sugar so I just wanted to double check before making. Thanks for the recipe and I love your blog!!

    Reply
  7. Suzanne says

    July 21, 2022 at 3:49 pm

    This looks so good! I wouldn’t have thought to put those flavors together!

    Reply

Trackbacks

  1. Grapefruit Rosemary Bars – Third Love: Food says:
    September 11, 2016 at 10:40 am

    […] Pink Grapefruit Bars with Rosemary Crust […]

    Reply
  2. Eat Seasonally in January: Grapefruit Recipes | Chef's Corner Store says:
    January 4, 2017 at 9:04 am

    […] image credit […]

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