Salted citrus bars are my newest love language.
I mean, serving you every kind of delicious food and drink possible is my love language, but these salted citrus bars are the tops right now.
Can you believe I’ve never made lemon bars before?! NEVER!
I think I made them from a box once when I was a teenager. Before recipe blogs were a thing and all that jazz. But that’s it. No REAL bars.
My grandma (my dad’s mom!) made the best lemon bars. She also made the BEST ever chocolate sheet cake, which I have yet to even attempt to replicate.
Two very different desserts that describe my dessert love perfectly. Refreshing and lemony? Or fudgy and chocolatey? I let the day determine my choice. Sometimes I want something decadent and other times I want something lighter. But still sweet. You know what I mean?
The thing is that I wanted to make something a little more than classic lemon bars. Something more trashed up, of course. I actually wanted to make straight grapefruit bars, but had a leeeeettle bit of a recipe disaster earlier this year with grapefruit curd.
I mean, it was bad.
You will see it in my recipe disasters come December. I’m still having nightmares over it.
So a combo of citrus it is! Both lemon AND grapefruit make a statement here.
Lemon and grapefruit curd that tastes so refreshing, bright and tangy against a buttery shortbread crust. Topped with a sprinkle of flakey sea salt, these make your taste buds go wild.
The shortbread crust is super simple. The curd is even easier – it’s probably the easiest curd filling I’ve ever made. It’s basically foolproof. These are best made the night before so they can chill in the fridge, and then right after slicing, sprinkle on that salt. I used the base of this recipe and it calls for an 8×8 inch pan, which results in thick bars. I love thick bars! If you find them too thick, you can use a 9×13 inch dish and bake for a little less time.
This bite is just the best.
Salted Citrus Bars
Just looking at these makes my mouth water.
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