We all know about lemon bars, but have you ever seen grapefruit bars? Tammy Donroe Innman has a terrific recipe for them in her book, Wintersweet. She makes a shortbread crust and adds rosemary (I added thyme instead) and fills with a grapefruit curd and cooks til just set. Divine! 
[amd-zlrecipe-recipe:36]
Grapefruit Bars
Makes 1 (8X8) pan.
Crust
6 tablespoons (85g) unsalted butter, at room temperature
1/4 cup (30g) confectioners’ sugar
1 cup (140g) all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoons finely chopped rosemary or thyme
Filling
2 teaspoons finely grated grapefruit zest (I used much more)
3/4 cup (150g) granulated sugar
3 large eggs, beaten
3/4 cup (175 ml) freshly squeezed graepfruit juice (from 2 grapefruits)
3 tablespoons all-purpose flour
Confectioners’ sugar for dusting
Preheat the oven to 350. Butter an 8-inch by 8-inch square baking dish.
For the crust: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and confectioners’ sguar on medium speed for 1 to 2 minutes until creamy. Scrape down the bowl, then add the flour, cornstarch, salt and herbs. Mix on low for 2 to 3 minutes.
The mixture will start out clumpy, turn to moist, sandy crust, and then start to clump again in places. Stop when the dough holds togther when you press on it. Scrape the mixture into the buttered baking dish, and press it evenly along the bottom with your fingers. Bake the crust for 18 to 22 minutes, until the edges just start to turn golden.
For the filling: Use your fingers to rub the grapefruit zest into the sugar in a medium bowl until moist, fragrant and well distributed. Whisk in the eggs, grapefruit juice and flour. Pour the mixture onto the hot crust and bake for 16 to 20 minutes or until the center is just set. (Be careful of overbaking or you may end up with rubbery grapefruit bars!) Remove the pan from the oven and let the bars cool to room temperature. To serve, cut out 16 squares and dust with confectioners’ sugar, if desired. The bars can be stored, covered, at room temperature for 2 to 3 days.
