Ultimate pink grapefruit slices Recipe

Sometimes I crave a dessert that perfectly balances bright citrus tartness with a buttery, crisp foundation. These pink grapefruit slices offer exactly that refreshing contrast in every single bite.

The toasted coconut in the shortbread base adds a lovely texture that pairs beautifully with the smooth, zesty curd on top.

The Magic Behind These Pink Grapefruit Slices

You will appreciate how the zesty citrus flavor cuts through the richness of the buttery crust. It is a sophisticated yet simple treat that looks stunning on any dessert platter.

Making the curd topping is surprisingly straightforward and requires no complicated double boiler methods. I find that whisking everything together while the base bakes saves so much time in the kitchen.

The addition of toasted coconut brings a nutty warmth that elevates the fruit notes without overpowering them.

If you enjoyed this zesty treat, you’ll want to try my Hearty Clementine Jam Recipe next for more citrus goodness. The Quick Orange Creamsicle Cupcakes Recipe also delivers that same bold, fresh flavor profile I adore.

Gathering Your Pink Grapefruit Slices Ingredients

Here’s what you’ll need to get started:

• Desiccated coconut: Provides the nutty texture for the base and a pretty garnish.
• Cold salted butter: Needs to be diced and cold to create the correct shortbread consistency.
• Plain flour: Forms the structure of both the base and the filling.
• Spelt or wholemeal flour: Adds a slightly rustic, nutty depth to the crust.
• Golden caster sugar: Sweetens both layers while adding a subtle caramel note.
• Pink grapefruit: You will need both the fresh zest and plenty of juice for that vibrant flavor.
• Eggs: Large eggs are essential for setting the curd topping properly.
• Cornflour: Helps stabilize the filling so it cuts cleanly.
• Lemon juice: Enhances the tartness and balances the sweetness.
• Icing sugar: Used for dusting the finished bars.
• Food colouring (optional): A drop of pink or orange can boost the visual appeal.

My Method for Perfect Pink Grapefruit Slices

Let’s get baking:

1. First, I heat my oven to 200°C (180°C fan/gas 6) and line a shallow 23cm square tin with baking paper to prevent sticking. I toast the desiccated coconut in a dry frying pan over medium heat, stirring constantly until it turns a light golden brown, which brings out its essential oils. Then, I place the cold butter, both flours, sugar, and half of the toasted coconut into a food processor and pulse until the mixture clumps together into a dough. I tip this out, knead in the remaining coconut and grapefruit zest by hand, and press it firmly and evenly into the base of my prepared tin. I bake this for 12 to 15 minutes until it looks lightly golden, then brush it with the separated egg yolks reserved from the topping ingredients and return it to the oven for 5 minutes to crisp up the seal.
2. While the base is baking, I prepare the vibrant topping by whisking the two egg whites, two whole eggs, sugar, and flours together in a bowl until the mixture is completely smooth and lump-free. I then whisk in the sieved pink grapefruit juice and lemon juice, adding a tiny drop of pink food colouring to enhance the hue if I feel like it. It is important to have this mixture ready to go the moment the base comes out of the oven.
3. Once the base is ready, I immediately turn the oven temperature down to 180°C (160°C fan/gas 4). I give the topping mixture one final quick whisk and pour it through a sieve directly onto the hot base to catch any stray bits of egg or flour. I bake the assembled slices for another 12 to 15 minutes until the topping is set but still has a slight wobble when I gently shake the tin. After removing it from the oven, I sprinkle the remaining reserved coconut over the top, let it cool completely, and then chill it in the fridge for at least an hour before dusting with icing sugar and slicing.

My Pink Grapefruit Slices Secrets

Make sure to toast the coconut lightly before adding it to the dough for a deeper nutty flavor. Watch it closely in the pan because it burns in seconds if you look away.

I always sieve the grapefruit juice to ensure the curd topping stays perfectly smooth and silky. This simple step removes pulp and seeds that could disrupt the creamy texture of the filling.

Let the bars cool completely in the pan and then chill them before attempting to slice. This patience ensures clean, sharp cuts and prevents the filling from running.

Best Ways to Enjoy Pink Grapefruit Slices

These bars taste incredible when served chilled alongside a hot cup of herbal tea or strong coffee. The temperature contrast between the cold citrus curd and a hot drink is delightful.

You can dust them with extra icing sugar right before serving for a pretty finish. They also look lovely stacked on a cake stand for an afternoon tea spread.

Follow me on Pinterest for more inspiration!

Pink Grapefruit Slices

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• Author: Amelia Bryan
• Total Time: 2 hr 15 min
• Yield: 16 squares
• Diet: Vegetarian

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Description

Tangy and sweet pink grapefruit bars with a toasted coconut shortbread crust. A fresh, zesty dessert perfect for citrus lovers.

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Ingredients

• 125g cold salted butter, diced
• 50g golden caster sugar
• 2 large pink grapefruit, juiced (approx 200ml) and zested
• 75g spelt or wholemeal flour
• 50g desiccated coconut (plus 2 tbsp extra for serving)
• 25g plain flour (for topping)
• 200g golden caster sugar (for topping)
• 25g cornflour
• 100g plain flour (for base)
• 2 lemons, juiced (approx 50ml)
• 4 large eggs (2 whole, 2 separated)
• Pink or orange food colouring (optional)
• Icing sugar for dusting

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Instructions

1. Preheat the oven to 200°C (180°C fan/gas 6) and line a 23cm square tin with parchment paper. Toast the desiccated coconut in a dry pan until golden.
2. Combine butter, base flours, base sugar, and half the toasted coconut in a food processor until a dough forms. Knead in the remaining coconut and grapefruit zest.
3. Press the dough into the tin and bake for 12-15 minutes. Brush with reserved egg yolks and bake for another 5 minutes.
4. Whisk the whole eggs, egg whites, topping sugar, topping flour, and cornflour until smooth. Whisk in grapefruit and lemon juices.
5. Reduce oven to 180°C (160°C fan). Pour the topping over the hot base through a sieve.
6. Bake for 12-15 minutes until set with a slight wobble. Sprinkle with extra coconut, cool, and chill for 1 hour before slicing.

Notes

Ensure the base is hot when pouring over the topping to help it set correctly.

• Prep Time: 25 min
• Chilling Time: 1 hr
• Cook Time: 35 min
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 square
• Calories: 218
• Sugar: 17g
• Sodium: 0.2g
• Fat: 10g
• Saturated Fat: 6.2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27.4g
• Fiber: 1.4g
• Protein: 3.7g
• Cholesterol: 45mg

Keywords: pink grapefruit slices recipe, citrus bars, coconut shortbread, easy dessert