Hibiscus Lemon Bars

Yield: makes 24 bars

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A slightly more tart version of the classic lemon bar, with a beautiful, deep rose pink color.

Ingredients

For the crust

For the filling

Preparation

For the crust

Preheat the oven to 350° F. Lightly butter a 9- by 13-inch pan.

Combine flour, confectioner’s sugar and salt in a food processor. Coarsely chop butter and drop the pieces on top of dry ingredients. Pulse until butter has been evenly blended into the flour mixture and looks like coarse cornmeal.

Pour mixture into the prepared pan. Press firmly with your fingers across the entire bottom of pan and about 1/2-inch up the sides.

Bake until pale golden brown, about 20 minutes. Set aside.

For the filling

While the crust bakes, prepare the filling. Warm up the lemon juice slightly in a small saucepan set over medium heat – you want it to be just slightly warmer than room temperature. Sprinkle hibiscus flowers on top of the juice, stir gently and remove from heat. Let steep for 10 minutes. Strain out flowers and stir in zest.

Whisk together juice and eggs in a medium mixing bowl, then whisk in sugar, flour and salt.

For the bars

Reduce oven temperature to 325° F.

Pour the warm filling into the crust. Bake until the filling is fairly set, about 20 minutes. Cool in the pan at least 1 hour and then cut into bars. Served chilled or at room temperature. Just before serving, sift confectioner’s sugar on top for garnish.

Will keep, refrigerated, for up to 1 week.

Each serving: 160 cal, 7g fat (4g sat), 60mg chol, 75mg sodium, 23g carb, 16g sugars, 0g fiber, 2g protein

More about: cookies, hibiscus, lemons

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