Lemon Earl Grey Bars

The first time I remember having tea was when my mom took my sister and I to England when I was 8 years old.   We would go on day trips from our home base in Eastbourne.   Every afternoon we'd stop somewhere for tea and dessert.   The focus was on savoring.  Eating your sweets slowly.  Enjoying each bite.  I came home from that trip with my own little metal teapot, sugar dish and tea bag rest.  Little Jenny (I didn't convert to Jenni, with an i, until 4th grade), so grown up with her very own teapot. 

Fast forward and this recipe shows up in Cooking Light.  I've always loved lemon bars and I was intrigued by the addition of tea.   I took these bars to a picnic over the holiday weekend and they were gobbled up quickly.   

What You Need

Crust: 



1 1/4 ounces all-purpose flour

1/3 cup powdered sugar

1 Earl Grey tea bag

1/8 teaspoon salt

8 tablespoons chilled butter, cut into pieces

Filling:

1 Earl Grey tea bag

1/4 cup fresh lemon juice

1 cup granulated sugar

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 teaspoons grated lemon rind

3 large eggs

Garnish:

1 tablespoon powdered sugar

What You Do

Preheat oven to 350°.

To prepare crust, line an 8-inch square metal baking pan with foil that extends 2 inches beyond sides; coat foil with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup powdered sugar, 1 teaspoon tea leaves from 1 tea bag (discard remaining tea in bag), and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Press into bottom of prepared pan.

Bake at 350° for 19 minutes or until lightly browned.

To prepare filling, place juice in a medium microwave-safe bowl. Microwave at HIGH for 30 seconds. Add remaining 1 tea bag to juice; cover and steep 10 minutes. Squeeze juice from tea bag into bowl; discard tea bag. Combine granulated sugar, 2 tablespoons flour, and baking powder in a bowl. Add rind and eggs to juice; stir with a whisk until combined. Add sugar mixture to juice mixture; stir with a whisk until well combined.

Remove crust from oven; pour filling onto hot crust. Bake at 350° for 23 minutes or until set. Cool in pan on a wire rack for 30 minutes. Remove from pan by lifting foil. Remove foil; cut into 16 bars (or smaller so you can share with more people).   Sprinkle bars with 1 tablespoon powdered sugar.

What I Thought
I found that the filling didn't set as much as I thought it would.    Maybe I would bake it a minute or two longer next time.   Not sure if it was the recipe, the Denver altitude, or just me.  Store in the fridge until you serve them. 

Recipe Source:  Cooking Light