Description
These Hibiscus Lemon Bars offer a delightful twist on the classic lemon bar by infusing a floral hibiscus flavor into the tangy lemon filling. Featuring a buttery crust and a vibrant, pink-hued custard, this dessert is both visually stunning and irresistibly delicious, perfect for spring and summer gatherings.
Ingredients
Crust
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- Pinch of salt
- 1 tsp vanilla bean paste
Filling
- 1/2 cup fresh squeezed lemon juice
- 1 Tbsp dried hibiscus or hibiscus tea
- 3 large eggs
- 1 1/2 cups sugar
- 1/2 cup all-purpose flour
Topping
- Confectioner's sugar (for dusting)
Instructions
- Preheat oven: Set the oven to 350°F (175°C) to prepare for baking the bars.
- Prepare crust: Cream together the unsalted butter, sugar, and vanilla bean paste using a stand mixer or hand mixer until light and fluffy. Add the flour and a pinch of salt, mixing just until combined to avoid overworking the dough. Lightly flour your fingers and evenly press the dough into the bottom of a 9x9 inch baking pan. Chill the crust in the refrigerator for 15 minutes to firm up.
- Bake crust: Bake the chilled crust in the preheated oven for 15 minutes, or until lightly browned. Remove from oven and set aside to cool slightly, but leave the oven on for the filling.
- Infuse hibiscus lemon juice: Place the dried hibiscus or hibiscus tea into the fresh lemon juice. Let it steep for 15 minutes until the juice is a rich dark pink color. Strain the mixture through a fine mesh sieve, discarding the hibiscus solids, and reserve the infused lemon juice.
- Make filling: In a bowl, whisk together the eggs and sugar until well blended and slightly frothy. Stir in the hibiscus-infused lemon juice, then gradually whisk in the flour until the mixture is smooth and evenly combined.
- Combine and bake: Pour the lemon filling evenly over the baked crust in the pan. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and serve: Allow the bars to cool completely at room temperature to set fully. Once cooled, dust generously with confectioner’s sugar. Cut into 16 squares and serve.
Notes
- Ensure the crust is chilled before baking to prevent shrinking during baking.
- Steeping the hibiscus powder or tea in the lemon juice imparts a beautiful color and subtle floral flavor.
- Do not overbake the filling; it should be set but still moist for the best texture.
- Use a fine mesh sieve to avoid any hibiscus debris in the filling.
- For easier slicing, chill the bars completely before cutting.
