Description
These Hibiscus Lemon Bars feature a buttery shortbread crust topped with a vibrant, floral-infused lemon filling. The filling is made by steeping dried hibiscus flowers in freshly squeezed lemon juice, adding a beautiful pink hue and a delicate floral note to these classic citrus bars. Perfectly balanced between tart and sweet, these bars are dusted with powdered sugar and served chilled for a refreshing treat.
Ingredients
Scale
For the Shortbread Crust
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- A pinch of salt
For the Hibiscus Lemon Filling
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon dried hibiscus flowers or hibiscus tea
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
For Finishing
- Powdered sugar, for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a square baking pan with parchment paper, leaving an overhang on the sides to easily remove the bars later. Lightly grease the parchment paper if desired.
- Make the Shortbread Crust: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is smooth and pale. Add the vanilla extract and stir well. Incorporate the flour and salt, mixing until a soft dough forms. Press this dough evenly into the bottom of the prepared pan, ensuring it reaches all corners. Chill in the refrigerator for about 15 minutes to help the crust maintain its shape during baking. Bake the crust for approximately 15 minutes, or until it’s lightly golden around the edges. Remove from the oven and allow it to cool slightly.
- Infuse the Lemon Juice with Hibiscus: While the crust bakes, combine the freshly squeezed lemon juice with the dried hibiscus flowers in a small bowl. Allow the mixture to steep for 15 minutes, during which the hibiscus will infuse its vibrant color and floral aroma into the lemon juice. Strain the mixture through a fine sieve to remove hibiscus solids, resulting in a bright pink, infused lemon juice.
- Prepare the Filling: In a large bowl, whisk together the eggs and granulated sugar until smooth and well combined. Gradually add the hibiscus-infused lemon juice while continuing to whisk. Sprinkle the flour over the mixture and mix thoroughly until the filling is smooth and free of lumps.
- Bake the Bars: Carefully pour the filling over the partially baked shortbread crust, spreading it evenly. Bake the bars in the oven for 20 to 25 minutes, or until the filling is set and firm to the touch, with no jiggle in the center. Remove from oven and let the bars cool completely to room temperature. For the best texture and flavor, refrigerate the bars for at least one hour before cutting.
- Finish and Serve: Once the bars have chilled and set, dust them generously with powdered sugar. Using the parchment paper overhang, lift the bars from the pan and transfer to a cutting board. Slice into squares or rectangles and serve chilled or at room temperature.
Notes
- Use unsalted butter to control the salt level in the crust.
- For a stronger hibiscus flavor, steep the flowers longer or increase the amount slightly.
- If dried hibiscus flowers are not available, high-quality hibiscus tea bags can be used.
- Ensure the filling is fully set before slicing to prevent runny bars.
- These bars keep well refrigerated for up to 3 days in an airtight container.
- Bring bars to room temperature before serving for enhanced flavor.
