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Pummelo Dessert Bars

With a taste that’s sweeter and a gorgeous pink blush color, pummelo makes a tasty variation on the dessert bar, a perennial favorite on just about any occasion. The crust is a classic shortbread, which neatly contrasts the creamy, rich pummelo curd filling. It’s the perfect accompaniment for your afternoon coffee or tea.
Course Dessert


Shortbread crust:

  • 10 tablespoons unsalted butter
  • 3 tablespoons powdered sugar
  • 2 tablespoons granulated sugar
  • 1 1/4 cups all-purpose flour
  • 2 large egg yolks

Pummelo filling:

  • 6 large egg yolks
  • 3/4 cup sugar
  • 1 cup pummelo juice
  • 2 tablespoons pummelo zest
  • 5 tablespoons butter softened


  • 3 tablespoons powdered sugar


  • Preheat the oven to 325°F. Prepare an 8” x 8” pan by lightly greasing and flouring it.

Shortbread crust:

  • Add the sugars and flour to a large bowl and whisk together to combine.
  • Add the butter by cutting it in with two knives, or pulse in a food processor. You can also use your fingers to work it in. The mixture should be crumbly in texture, with pea-sized clumps.
  • Stir in the egg yolks with a large spoon until just combined.
  • Press the dough into the prepared pan, and bake for about 30 minutes. The edges should just be turning golden.
  • When the crust is done its first turn baking, remove it from the oven, lowering the temperature to 300°F.

Pummelo filling:

  • Make the filling as the crust bakes.
  • Add the egg yolks and the sugar to a medium saucepan – do not turn on the heat just yet.
  • Stir as you add the pummelo juice and butter.
  • Now, turn to a medium setting, and cook the mixture as you stir it constantly for about 8 minutes. The curd should thicken enough to coat the back of a spoon as you draw it out – don’t allow it to come to a full boil.
  • Remove from the heat, and stir in the pummelo zest quickly.
  • Pour the pummelo curd over the baked crust, using a spatula to spread it evenly.
  • Return the pan to the oven, and bake for another 16 to 18 minutes. The curd filling should still be a little wiggly.
  • Remove from the oven, and allow the bars to cool in the pan for about one hour.
  • Dust with the powdered sugar, and cut into bars.
  • You can store them up to 3 days in an airtight container at room temperature.
Keyword Pummelo
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