A fun twist on a classic summer dessert, these lemon bars feature a shortbread crust, and an earl grey-infused lemon custard. Dust with powdered sugar for the perfect snack.
Course Dessert, Snack
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1CupAll Purpose Flour
1/2CupUnsalted Butterroom temperature
Lemon Curd Filling
2Earl Grey Tea Bag
2TbspAll Purpose Flour
Preheat the oven to 325F. Line an 8x8 glass baking pan with parchment paper, so a bit hangs over the edges. This will make it easier to remove and cut the lemon bars.
In a medium bowl, whisk together the flour, sugar, and salt until combined. Add the butter and vanilla, and use a pastry blender to cut in the butter until the dough stick together when you pinch some between your fingers.
Pour the dough into the prepared baking pan, and press down using your fingertips. Bake for 20-25 minutes until slightly browned at edges.
Lemon Curd Filling
While the crust bakes, begin to prepare the filling. Add the tea bag to the boiling water and let steep for 5-7 minutes. Remove the tea bag, squeezing out any remaining liquid.
Zest the lemon until you have 1/2 tbsp of zest, and squeeze out the juice until you have 1/4 cup.
In a medium mixing bowl, whisk together the flour and sugar until thoroughly combined and no flour lumps remain. Add in the eggs, and continue whisking until smooth.
Add the lemon zest, salt, and vanilla, mixing in. Then add the lemon juice and earl grey tea. Whisk everything together until fully combined. Then pour on top of the still-warm baked crust.
Bake the lemon bars for 20-25 minutes, until the edges are beginning to caramelize, and there is no jiggle in the middle.
Allow to cool in the pan completely, at room temperature. You can also chill these in the fridge, but allow to come down to room temperature first. Once cool, use the parchment paper edges to lift out of the pan. Dust with powdered sugar, and cut into 16 pieces.
Serve chilled, shortly after dusting with sugar. If you want to make these ahead, the lemon bars will last for 3-4 days in an airtight container in the fridge. However, you should add the powdered sugar just before serving, or it will get absorbed by the custard.
If you don't have any Earl Grey tea, or you're not a fan, you can make different variations using other types of tea, like lavender, chamomile, or peppermint.
If you see little tiny white bubbles on the top after your lemon bars have baked, that's totally okay! Sometimes it happens, and sometimes it doesn't. Either way, you're going to sprinkle sugar over the top.
Classic Lemon Bars with Earl Grey Recipe from Slumber & Scones https://www.slumberandscones.com/classic-lemon-bars-with-earl-grey/