Ben Mims' Grapefruit-Blackberry Bars


1 cup (2 sticks) unsalted butter, room temperature
3¾ cups granulated sugar
3 cups all-purpose flour
⅛ tsp. kosher salt
6 oz. blackberries
1 Tbsp. fresh lime juice
1 Tbsp. pomegranate juice
2 Tbsp. grated grapefruit zest
½ Tbsp. grated lemon zest
1 cup fresh grapefruit juice
2 Tbsp. fresh lemon juice
6 large eggs
Confectioners’ sugar, for garnish


● Heat the oven to 350 degrees. Spray a 9-by-13-inch baking pan evenly with baking spray.
● In a bowl, beat the butter and ½ cup of the granulated sugar with a handheld mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add 2 cups of the flour and the salt and mix until combined.
● Transfer the dough to the prepared pan and press it into the pan to cover the bottom and about halfway up the sides. (Place a sheet of plastic wrap on top of the dough and press so that hands don’t stick to the dough.) Refrigerate the dough for about 30 minutes.
● Bake until light brown, about 20 minutes. Remove from the oven and let cool slightly.
● In a small saucepan, combine the blackberries, ¼ cup granulated sugar, the lime juice, and pomegranate juice and bring to a boil over high heat. Cook, stirring occasionally, until thick, about 10 minutes.
● Remove from the heat and press through a fine-mesh sieve set over a bowl, pressing on the solids to extract all the juice from the berries. Let cool completely. Discard the solids.
● In a bowl, whisk together the remaining 3 cups granulated sugar and 1 cup flour (this is to prevent lumps of flour from forming in the filling), then add the grapefruit and lemon zests, grapefruit and lemon juice, and the eggs and whisk until smooth.
● Pour the filling onto the crust, then drizzle the blackberry sauce in stripes over the top. Drag a toothpick or knife through the filling and sauce to create swirls.
● Bake until the filling is just set in the middle but still slightly jiggly in the center, about 35 minutes. Let cool completely at room temperature, then refrigerate for at least 4 hours to set the filling before cutting into bars.

Reprinted with permission from Rizzoli Publishing