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Prep Time
15 mins
Cooking Time
2 h
Total Time
3 h 15 m
20 bars


¾ cup + ⅓ cup
unsalted butter, at room temperature
175 mL + 75 mL
1½ cups
sugar, divided
375 mL
1½ cups
all-purpose flour, divided
375 mL
½ tsp
salt, divided
2 mL
egg yolks
2 tbsp
grapefruit zest
30 mL
¾ cup
fresh red grapefruit juice
175 mL
icing sugar, for dusting


Step 1
Preheat oven to 350°F (180°C). Line 8 x 8-in (20 x 20-cm) square baking pan with parchment paper, allowing extra for overhang.
Step 2
In large bowl, beat together 3/4 cup (175 mL) butter and 1/4 cup (60 mL) sugar. Next, beat in 3/4 cup (175 mL) flour and 1/4 tsp (1 mL) salt until combined. Gradually mix in remaining 3/4 cup (175 mL) flour, using hands if necessary, to form a smooth dough. Press dough evenly into prepared pan. Bake 30 to 35 min., or until golden brown. Cool on rack.
Step 3
Meanwhile, in small saucepan, whisk together eggs, egg yolks and remaining 1 1/4 cups (300 mL) sugar. Whisk in grapefruit zest and juice and remaining 1/4 tsp (1 mL) salt. Set saucepan on medium heat; stir constantly 5 to 8 min., or until curd is thick enough to coat back of spoon. Immediately remove from heat. Strain curd through fine mesh strainer into clean bowl. Cut remaining 1/3 cup (75 mL) butter into chunks. Whisk into curd.
Step 4
Pour curd over cooked shortbread base; spreading evenly. Bake 15 min., or until curd is just set but still slightly wobbly in middle. Cool on rack to room temperature; cover and chill 2 hr., or overnight. Dust with icing sugar. Using overhanging parchment, remove from pan and slice into 20 bars.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 bar):
12 g
Saturated Fat:
7 g
24 g
16 g
100 mg
3 g
75 mg