Grapefruit Campari Bars - Tart and creamy grapefruit Campari curd topping a whole wheat shortbread cookie crust. A tasty twist on a classic lemon bar!
Let’s talk Campari. Have you tried it before? Campari is an Italian liqueur that’s traditionally served before a meal to cleanse the palette (also known as an apéritif). This bitters has that bitter flavor with hints of orange and herbs.
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Campari is made by infusing herbs, fruit and aromatics in water and alcohol. Known for its deep red color, Campari used to be made with carmine dye, which is derived from the female cochineal insect. In the U.S it’s no longer made with this dye, but instead is artificially colored.
Campari is most commonly used in cocktails like a Negroni and Americano. I will say, it’s certainly an acquired taste with a strong bittersweet orange flavor. But it pairs perfectly with grapefruit.
I knew I wanted to create a twist on a lemon bar by using grapefruit, but I wanted to add another element to really set these bars apart. I pulled out my trusty Flavor Bible and flipped to grapefruit to see what else pairs well with the citrus. First thing I found was Campari, so I wanted to give it a try!
I started with a delicious whole wheat shortbread crust and topped it with a creamy grapefruit and campari curd. And it came out beautifully! So flavorful - once we got through the first batch, Dalton insisted I make another.
These Grapefruit Campari Bars are delectable, sweet and creamy. Super simple, yet stunning.
Ready to make these Grapefruit Campari Bars? Let’s do it!
1 - Preheat oven to 325 degrees F and line a 9x13 inch baking pan with parchment paper. Leave a little hanging over to make it easier to cut.
2 - Mix the crust. Cream butter and sugar together in a medium bowl. Add salt and vanilla extract, then add in flour and stir until completely mixed. The dough will be thick. Press the dough firmly into the baking pan, making sure it’s even. I like to use my fingertips to press it in and don’t forget those corners. Bake for 15 minutes - until the edges are slightly brown.
3 - Make the filling. Sift together the sugar and flour in a large bowl. Add eggs, Campari, grapefruit juice and zest. Whisk until fully combined.
4 - Pour the filling over the warm crust and spread out evenly. Bake for about 35 minutes or until the filling hardly moves when gently shaken and the center is slightly set. Remove from the oven and let cool at room temperature for about 2 hours. Then I usually put it in the fridge until it’s completely chilled.
5 - Once completely cooled, lift the parchment paper out of the baking pan and set on a cutting board. Dust with powdered sugar and cut into squares. Enjoy!
Grapefruit Campari Bars: Tips, Tricks and Tools
Tools: You’ll need mixing bowls, a whisk, a 9x13 inch baking pan, and parchment paper.
Save the grapefruit peelings (zest them and save any extra), use them to flavor water or give a fresh scent to a homemade vinegar cleaner.
Substitute: If you don’t have Campari, use Aperol instead. Aperol is another bitter liqueur with a slightly milder flavor than Campari.
Check out this great roundup of Campari cocktails for more Campari recipe ideas.
Use eco-friendly parchment paper and compost it when you’re done.
We hope you love these delectable Grapefruit Campari Bars!
Love this simple dessert recipe? Check out our other delicious simple dessert recipes like this Cinnamon Baked Apples or our Almond Butter Truffles.
Did you enjoy these Grapefruit Campari Bars as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save these Grapefruit Campari Bars for later by pinning it to your Desserts Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Grapefruit Campari Bar creations!
Grapefruit Campari Bars
Ingredients
Shortbread Crust
- 1 cup butter at room temperature
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour
Grapefruit Campari Filling
- 1 ¼ cups sugar
- 1 cup flour
- 6 eggs
- 1 cup grapefruit juice juice from one large grapefruit
- 2 tablespoons grapefruit zest
- 2 tablespoons Campari
Instructions
- Preheat oven to 325 degrees F and line a 9 x 13-inch baking pan with parchment paper. Leave a little hanging over the sides to make it easier to cut and remove the bars.
- Mix the crust. Cream butter and sugar together in a medium bowl. Add salt and vanilla extract, then add in flour and stir until completely mixed. The dough will be thick and slightly crumbly. Press the dough firmly into the baking pan, making sure it’s even. I like to use my fingertips to press it in (don’t forget the corners). Bake for 15 minutes - you want the edges to be lightly brown.
- Prepare the filling. Sift together the sugar and flour in a large bowl. Add eggs, Campari, grapefruit juice and zest. Whisk until fully combined.
- Pour the filling over the warm crust and spread out evenly. Bake for about 35 minutes or until the filling hardly moves when gently shaken and the center is slightly set.
- Cool. Remove from the oven and let cool at room temperature for about 2 hours. Then transfer to the fridge until it’s completely chilled.
- Cut and enjoy! Once completely cooled, lift the parchment paper out of the baking pan and set on a cutting board. Dust with powdered sugar and cut into squares. Enjoy!
Notes
Nutrition
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