For the Crust:
- Cooking spray
- 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
- 1/3 cup powdered sugar
- 2 Earl Grey tea bags, divided
- 1/8 teaspoon salt
- 8 tablespoons chilled butter, cut into pieces
For the Filling:
- 1/4 cup fresh lemon juice (about 2 lemons worth)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons grated lemon rind (about 2 lemons worth)
- 3 large eggs
- 1 tablespoon powdered sugar
Cut in the butter with a pastry cutter (or just use two knives) until the mixture resembles coarse meal.
|Ok. So it’s not exactly browned..|
While the crust is baking, zest your lemons and set aside. Squeeze the lemon juice into a medium microwave-safe bowl. (I squeezed them over a mesh sieve to catch all of the seeds).
Microwave the juice for 30 seconds on high. Steep the remaining tea bag in the hot lemon juice. Cover the bowl and steep for 10 minutes.
Squeeze out all the juice from the tea bag back into the bowl. Add the lemon zest and eggs to the juice. Whisk until combined.
Remove the pan from the oven and place on a wire rack. Let cool for 30 minutes. Remove the squares from the pan by lifting the foil. Remove the foil from the squares and cut into 16 equal bars.
These smelled amazing while baking (I am my mother’s daughter). I was hoping they’d taste half as good as they made my apartment smell!
I’ve never made lemon bars before so I was unsure what the consistency should be. But I’m happy with how they turned out!