Earl Grey Lemon Bars

Crust Ingredients:

 Cooking spray

5.6 ounces all-purpose flour (about 1 1/4 cups)

5.6   1/3 cup powdered sugar

2 Earl Grey tea bags, divided

1/8 teaspoon  salt

8 tablespoons chilled butter, cut into pieces


Filling Ingredients:

1/4 cup  fresh lemon juice

1 cup granulated sugar

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 teaspoons grated lemon rind

3 large eggs

1 tablespoon powdered sugar


  1. Preheat oven to 350°.
  2. Crust: Line an 8-inch square metal baking pan with foil that extends just over the sides and coat with cooking spray. Combine  flour, powdered sugar, 1 teaspoon tea leaves from 1 tea bag (discard remaining tea in bag), and salt in a bowl. Cut in butter with two knives until mixture resembles coarse meal. Press into bottom of prepared pan. Bake at 350° for 19 minutes or until lightly browned.
    1.  Filling: Microwave lemon juice on high for 30 seconds. Add remaining 1 tea bag to juice. Cover and steep 10 minutes. Squeeze juice from tea bag into bowl and discard tea bag. Combine granulated sugar, flour, and baking powder in a bowl. Add rind and eggs to juice and stir with a whisk until combined. Add sugar mixture to juice mixture and stir with a whisk until well combined.
    2. Remove crust from oven; pour filling onto hot crust. Bake at 350° for 23 minutes or until set. Let cool for 30 minutes and remove from pan by lifting foil. Cut into bars and sprinkle with powdered sugar.

Recipe from David Bonom, Cooking Light, June 2012

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