Try this extra gooey take on traditional lemon bars that are a beautiful pink from hibiscus flowers!
Try this extra gooey take on traditional lemon bars that are a beautiful pink from hibiscus flowers!
Ingredients
Crust
- 1 stick softened salted butter
- 1/4 cup sugar
- 1 cup AP flour
- 1 teaspoon vanilla extract
Filling
- 2 tablespoons Organic Hibiscus Tea
- 3/4 cup citrus juice (I used 2 lemons and 1 orange)
- 3 eggs
- 1 cup sugar
- 1/2 cup flour
Topping
- Powdered sugar
Directions
Make the crust
- Beat together the softened butter, vanilla, and sugar until creamy and thick.
- Add the flour and use a spatula to form a rough dough.
- Grease a 9x9 baking pan with butter and press the dough into the bottom, making it as smooth as possible.
- Refrigerate for 15 minutes.
- Preheat the oven to 375 degrees F. Put the crust into the oven for 15 minutes or until lightly golden and set.
Make the filling
- While the crust is baking, combine the citrus juice and hibiscus and stir. Let steep for 15 minutes or until a the juice is a dark red/pink color.
- Beat together the sugar and eggs. Beware you may need more or less sugar depending on the sweetness of the citrus you choose. Oranges will need less sugar than lemons.
- Strain the citrus juice into the sugar and egg mixture and discard the hibiscus. Beat together and add the flour and beat until well-combined.
- Pour the filling into the baked crust and put back in the oven for 35 minutes or until the filling is set but still a little jiggly. If the top begins to brown too much, place a sheet of foil over the top.
Final Steps
- Allow to cool for 20 minutes on the counter and then 1 hour in the fridge at least. Overnight would be best.
- Run a knife around the edge of the pan and gently flip the citrus bars out. Top with powdered sugar and enjoy!
