Description
Tangy and sweet pink grapefruit bars with a toasted coconut shortbread crust. A fresh, zesty dessert perfect for citrus lovers.
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
Instructions
- 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.
- 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.
- Press the dough into the tin and bake for 12-15 minutes. Brush with reserved egg yolks and bake for another 5 minutes.
- Whisk the whole eggs, egg whites, topping sugar, topping flour, and cornflour until smooth. Whisk in grapefruit and lemon juices.
- Reduce oven to 180°C (160°C fan). Pour the topping over the hot base through a sieve.
- 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