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Ingredients
- Crust:
- Cooking spray
- 5 3/5 ounces (about 1 1/4 cup) flour
- 1/3 cup powdered sugar
- 1 Earl Grey tea bag
- 1/8 tsp salt
- 8 TBSP chilled butter, cut into pieces
- Filling:
- 1/4 cup fresh lemon juice
- 1 Earl Grey tea bag
- 1 cup sugar
- 2 TBSP flour
- 1/2 tsp baking powder
- 2 tsp lemon zest
- 3 eggs
- 1 TBSP powdered sugar
Preparation
Step 1
Preheat oven to 350F.
Prepare crust:
Line an 8" square metal baking pan with parchment paper that extends 2" beyond the sides.
Coat with cooking spray.
In a medium mixing bowl combine the flour, sugar, 1 tsp tea leaves (keep the rest), and salt.
Cut in the butter until the mixture resembles course meal.
Press into the bottom of the baking pan.
Bake for 19 minutes or until lightly browned.
Prepare filling:
Place the lemon juice in a medium microwavable bowl.
Microwave the juice on high power for 30 seconds.
Add the remaining tea from the open tea bag, plus the second tea bag into the juice; cover and steep for 10 minutes.
Combine the sugar, flour, and baking powder in a bowl.
To the juice/tea mixture, add the eggs and lemon zest and mix until combined.
Add the sugar mixture to the juice mixture and whisk until well combined.
Remove the crust from the oven and pour the filling onto the hot crust.
Bake for 23 minutes or until set.
Cool in the pan on a wire rack for 30 minutes.
Remove the bars from the pan using the parchment overhang.
Dust with the powdered sugar, cut into 16 bars and enjoy!