Categories: Desserts

Ingredients

• Crust:
• Cooking spray
• 5 3/5 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

Directions

1. Preheat oven to 350°.

2. epare 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.

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