Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
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
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
How to Make It
Preheat oven to 350°.
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 6 ounces flour into dry measuring cups; level with a knife. Combine 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.
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.
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.
This was actually the first lemon bar I made from scratch (not a mix). I used light margarine and the crust turned out well. Very unique flavor. I brought these to a book club and a British friend of mine who hates Early Grey tea ate 2! Another women said I "nailed it". Great dessert!
These turned out fine for me in a glass pan without the foil. They were well-received by the friends with whom I shared. None of us could taste the Earl Gray, however, so I'm not sure that part was worth the effort.
These were excellent. I used lime instead of lemon & used less sugar. Loved the subtle flavor of the earl grey tea. The crust was delicious, too. My crust seemed to get a bit brown. Might cook it not so long next time. Will definitely make again!
an easy homemade and kicked up a notch version of the summer classic, lemon bars. The fresh lemon flavor was much better than the boxed version, and the earl grey tea added just the right "what is that subtle flavor" element. Even the crust turned out well, and I usually don't make a very good crust (something about cutting the butter into the flour mixture never works well for me). I used a foil-lined glass pan (don't have a metal one) and everything seems to have turned out fine. I'm thinkint that lady grey tea (more citrus-y than earl grey) may be an even better match for these lemon bars, but I was hesitant to sacrifice 2 bags of my favored lady grey for my initial attempt at this recipe. I'll definitely make these lemon bars again.
Just cooled these down, very yummy but I'd def describe them as very sweet! Mine have an almost chewy lemon topping with a very buttery base. Will def make these again, might try with bit less sugar though