Lemon-Earl Grey Squares

Lemon-Earl Grey Squares Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
The flavor of the Earl Grey tea really shines through the lemony taste of these Lemon-Earl Grey Squares.

Yield:

Serves 16 (serving size: 1 bar)

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 2 Hours

Nutritional Information

Calories 167
Fat 6.7 g
Satfat 3.9 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 2.5 g
Carbohydrate 24.5 g
Fiber 0.4 g
Cholesterol 49 mg
Iron 0.7 mg
Sodium 45 mg
Calcium 18 mg

Ingredients

Crust:
Cooking spray
5.6 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
Filling:
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

Preparation

1. Preheat oven to 350°.

2. To prepare crust, line an 8-inch square metal baking pan with foil that extends 2 inches beyond sides; coat foil with cooking spray. Weigh or lightly spoon 5.6 ounces flour into dry measuring cups; level with a knife. Combine 5.6 ounces flour, 1/3 cup powdered sugar, 1 teaspoon tea leaves from 1 tea bag (discard remaining tea in bag), and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Press into bottom of prepared pan. Bake at 350° for 19 minutes or until lightly browned.

3. To prepare filling, place juice in a medium microwave-safe bowl. Microwave at HIGH for 30 seconds. Add remaining 1 tea bag to juice; cover and steep 10 minutes. Squeeze juice from tea bag into bowl; discard tea bag. Combine granulated sugar, 2 tablespoons flour, and baking powder in a bowl. Add rind and eggs to juice; stir with a whisk until combined. Add sugar mixture to juice mixture; stir with a whisk until well combined.

4. Remove crust from oven; pour filling onto hot crust. Bake at 350° for 23 minutes or until set. Cool in pan on a wire rack for 30 minutes. Remove from pan by lifting foil. Remove foil; cut into 16 bars. Sprinkle bars with 1 tablespoon powdered sugar.

Note:

David Bonom,

June 2012
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