Hibiscus Lemon Bars
Yield: 24 bars
A slightly more tart version of the classic lemon bar, with a beautiful, deep rose pink color.
- 1 3/4 cups all-purpose flour, divided Add to list
- 2/3 cup powdered sugar Add to list
- 1/2 plus 1/8 teaspoon salt, divided Add to list
- 12 tablespoons butter, at room temperature Add to list
- 2/3 cup lemon juice (from about 4 lemons) Add to list
- 1/4 cup hibiscus flowers Add to list
- 1 tablespoon lemon zest Add to list
- 5 eggs, beaten Add to list
- 1 2/3 cups granulated sugar Add to list
Preheat the oven to 350° F. Lightly butter a 9- by 13-inch pan.
Combine 1 1/2 cups flour, powdered sugar and 1/2 teaspoon 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.
While crust bakes, prepare the filling. Warm 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 juice, stir gently and remove from the heat. Let steep for 10 minutes. Strain out flowers and stir in zest.
Whisk together juice and eggs in a mixing bowl, then whisk in granulated sugar, remaining 1/4 cup flour and 1/8 teaspoon salt.
Reduce oven temperature to 325° F.
Pour warm filling into the crust. Bake until 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 powdered 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
Recipe by, PCC food writer