Orange Blossom Grapefruit Greek Yogurt Bars

Make the Crust

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. In a bowl, combine the sugar and orange zest. Massage the zest into the sugar with your hands until the mixture has a damp, sand-like texture.
3. Add the softened butter, vanilla extract, orange blossom water, and salt. Mix until smooth and creamy.
4. Stir in the oat flour and rolled oats, mixing until a dough forms.
5. Press the dough evenly into the prepared pan.
6. Bake for 12-15 minutes, until the edges turn slightly golden. Let the crust cool while preparing the filling.

Make the Grapefruit Curd

1. In a small saucepan, whisk together the grapefruit juice, whole egg, egg yolks, honey, and salt over medium-low heat.
2. Stir constantly with a whisk or silicone spatula until the mixture thickens (about 5-7 minutes). Do not let it boil.
3. Once thickened, remove from heat and whisk in the butter, one piece at a time, until fully melted and smooth.
4. Strain the curd through a fine mesh sieve into a bowl to remove any egg solids.
5. Let cool to room temperature before using.

Make the Yogurt Filling

1. Lower the oven temperature to 325°F (160°C).
2. In a bowl, combine the sugar and orange zest, massaging them together as before.
3. Add the mascarpone, Greek yogurt, eggs, and orange blossom water. Mix until smooth and well combined.

Assemble & Bake

1. Pour the yogurt filling over the cooled crust, spreading it evenly.
2. Dollop spoonfuls of the grapefruit curd over the filling. Use a knife or skewer to gently swirl the curd into the yogurt mixture.
3. To ensure even baking and prevent cracks, place the baking pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the baking pan. This water bath helps create a creamy, crack-free texture.
4. Bake for 35-45 minutes, until the filling is set with just a slight jiggle in the center.
5. Turn off the oven and let the bars cool inside for 10-15 minutes with the door slightly ajar.
6. Remove from the water bath and let cool completely at room temperature.
7. Refrigerate for at least 2 hours (or overnight) before slicing into squares.

Serve & Enjoy! These bars are delicious on their own or with extra grapefruit curd drizzled on top.