Hibiscus Lemon Bars Recipe
These Hibiscus Lemon Bars offer a delightful twist on a classic lemon bar recipe by infusing the filling with floral hibiscus tea for a beautiful pink hue and a subtle tart flavor. With a buttery crust and tangy, sweet filling, they make a perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 bars (9x9 inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
Garnish
- Confectioner’s (powdered) sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F (177°C). In a stand mixer or with a hand mixer, cream together the room temperature unsalted butter, sugar, and vanilla bean paste until smooth and fluffy. Gradually add the flour and a pinch of salt, mixing just until combined. Press the dough evenly into the bottom of a lightly floured 9×9 inch baking pan. Chill the crust in the refrigerator for 15 minutes to firm up.
- Bake the crust: Place the chilled crust in the preheated oven and bake for 15 minutes, or until the edges are just lightly browned. Remove from the oven and set aside to cool while keeping the oven on.
- Make the hibiscus lemon filling: Stir the dried hibiscus into the fresh lemon juice and let it steep for 15 minutes until the juice turns a dark pink color. Strain the lemon juice to remove the hibiscus flowers and discard them. In a mixing bowl, whisk together the eggs and sugar until well blended and slightly frothy. Gradually stir in the hibiscus-infused lemon juice, then fold in the flour until you have a smooth batter.
- Bake the filling: Pour the hibiscus lemon filling evenly over the baked crust. Return the pan to the oven and bake for an additional 20-25 minutes until the center is set and no longer jiggly.
- Cool and garnish: Remove the bars from the oven and allow them to cool fully at room temperature. Once cooled, dust generously with confectioner’s sugar before slicing into squares and serving.
Notes
- For best results, use fresh lemon juice to enhance the tartness of the bars.
- Make sure to chill the crust before baking to prevent shrinking and achieve a crisp texture.
- Steeping hibiscus tea in the lemon juice not only imparts color but adds a subtle floral tartness that balances the sweetness.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Use a sharp knife to cut the bars for clean slices, wiping the knife between cuts if needed.
Keywords: hibiscus lemon bars, lemon bars recipe, hibiscus dessert, fruity lemon bars, floral lemon bars
Find it online: https://victoriablair.com/hibiscus-lemon-bars-recipe/
