Introduction

Bright and tangy, these Hibiscus Lemon Bars offer a refreshing twist on a classic dessert. The floral notes of hibiscus complement the zesty lemon filling perfectly, all atop a buttery, tender crust. They’re a delightful treat for any occasion.

A close-up of a square dessert bar with three clear layers, resting on a white plate with a pink and white checkered cloth underneath. The bottom layer is thick and pale, with a dense cake-like texture. The middle layer is a smooth, glossy pink jelly filling, about half the thickness of the bottom layer. The top layer is thin and dusted heavily with white powdered sugar, adding a soft, snowy look. The edges of the bar show the layers clearly separated. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 cup flour
Pinch of salt
1 tsp vanilla bean paste

For the 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 flour

Garnish:

Confectioner’s sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a stand mixer or with a hand mixer, cream together the butter, sugar, and vanilla bean paste until smooth.
Step 3: Add the flour and salt, mixing just until combined. Avoid overmixing to keep the crust tender.
Step 4: Press the dough evenly into the bottom of a 9×9 inch baking pan. Lightly flour your fingers to prevent sticking as you press.
Step 5: Chill the crust in the refrigerator for 15 minutes.
Step 6: Bake the crust for 15 minutes or until it is lightly browned. Remove from oven and set aside, keeping the oven on.
Step 7: Meanwhile, stir the dried hibiscus into the fresh lemon juice and let it steep for 15 minutes until the liquid turns a rich dark pink color.
Step 8: Strain the hibiscus from the lemon juice and discard the solids.
Step 9: Whisk the eggs and sugar together in a bowl until well blended.
Step 10: Stir the hibiscus-infused lemon juice into the egg mixture, then gently fold in the flour until smooth.
Step 11: Pour the filling evenly over the baked crust.
Step 12: Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set and no longer jiggly in the center.
Step 13: Allow the bars to cool completely before slicing.
Step 14: Dust with confectioner’s sugar just before serving for a pretty finish.

Tips & Variations

For a more intense hibiscus flavor, increase the hibiscus steeping time or amount slightly.
If you prefer a tarter filling, add a teaspoon of lemon zest along with the juice.
Use a fine mesh strainer when removing the hibiscus to avoid any bits in the filling.
Try substituting hibiscus tea bags if dried hibiscus isn’t available.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or chill before serving. For longer storage, freeze the bars wrapped tightly for up to 1 month; thaw in the fridge overnight before serving.

How to Serve

The image shows a square dessert bar with three clear layers on a white plate. The bottom layer is thick, pale beige, and looks like a soft crust. The middle layer is pink, smooth, and glossy, appearing like a jelly or custard. The top layer is a dusting of white powdered sugar, evenly covering the pink layer and the plate around the dessert. The plate sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh hibiscus instead of dried?

Fresh hibiscus can be used but often has a stronger, more astringent flavor. Use sparingly and taste the infusion before adding it to the filling.

How do I know when the filling is done?

The filling should look set around the edges and only slightly wobbly in the center. It will firm up more as it cools, so avoid overbaking to keep a smooth texture.