Pink Grapefruit Bars

cooking.nytimes.com

Cori Oakley

subheading: For the Crust:

Nonstick cooking spray

2 cups/255 grams all-purpose flour

½ cup/101 grams granulated sugar

1 teaspoon kosher salt (such as Diamond Crystal)

1 cup/227 grams unsalted butter (2 sticks), melted and cooled slightly

1 teaspoon vanilla extract

subheading: For the Grapefruit Layer:

2½ cups/503 grams granulated sugar

3 tablespoons finely grated pink grapefruit zest (from about 3 large grapefruits)

½ cup/64 grams all-purpose flour

8 large eggs

1¼ cups/296 milliliters freshly squeezed pink grapefruit juice (from 2 to 3 medium grapefruits)

2 teaspoons vanilla extract

½ teaspoon kosher salt (such as Diamond Crystal)

subheading: For the Pink Dusting (optional):

1 cup/about 24 grams freeze-dried strawberries

½ cup/62 grams confectioners’ sugar

Directions at cooking.nytimes.com

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