Creamy Grapefruit Bars

I guess I'm on a citrus kick. I happen to love grapefruit, but hardly ever eat it or see anyone baking with it. Totally under represented. I love lemon bars, and have a great Martha Stewart recipe I have followed with impeccable success, so decided to experiment. I wasn't sure if the 1:1 replacement of fresh squeezed grapefruit juice for lemon juice would be the right flavor balance, but in the end, it worked perfectly. Reviews here at the office, where I often subject my office mates to my creations, has been very positive. I even had someone say they're the best thing they've ever tried of the things I've made. Woot. 

My opinion is that they are quite tasty, and do actually taste grapefruity, which is awesome. They aren't nearly as tart as lemon bars though, so seem to be a bit sweeter. 

Creamy Grapefruit Squares

adapted from Everyday Food Creamy Lemon Squares recipe 

• 1/2 cup butter, room temperature
• 1/2 cup confectioners' sugar
• 1/4 tsp salt
• 1 cup flour
• 4 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup fresh grapefruit juice (1-2 grapefruit)
• 1-2 tsp grapefruit zest

Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with parchment paper, leaving an overhang on two sides.

Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and up sides of pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Make filling: In a large bowl, whisk together yolks, condensed milk, grapefruit juice, and zest until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using overhang, lift cake onto a work surface and cut into squares.