Name: Grapefruit Bars with Candied Zest
Yield: Makes about 16
Ingredients: 1 cup all-purpose flour; ¾ cup powdered sugar; 2 Tbsp. granulated sugar; ¾ tsp. kosher salt; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 2 large egg yolks; 1 grapefruit; ½ cup granulated sugar, divided; 3 large eggs; 3 large egg yolks; 1 cup granulated sugar; 1 Tbsp. cornstarch; 1 Tbsp. finely grated grapefruit zest (from 1); ¼ cup fresh grapefruit juice (from 1); 2 tsp. finely grated lemon zest (from 2); ¾ cup fresh lemon juice (from 5–6); 1 tsp. vanilla extract or paste; ½ tsp. kosher salt; ½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces; Powdered sugar (for serving; optional)

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Photo by Alex Lau, food styling by Susan Spungen, prop styling by Kalen Kaminski

Joy to the world: a citrus bar just as beautiful as it is zingy. The twice-cooked curd method was inspired by authors Rose Levy Beranbaum and Melissa Clark and ensures that these bars are extra sturdy and have a smooth, shiny surface. They hold their shape well even when sliced.

Recipe notes