I am a big fan of the delicious tart taste of lemons in the summer and love lemon bars. I decided to experiment a bit, though, and came up with these which are a bit less tart, but have a great hint of fruitiness. The pictures really don’t do these justice – the bars have a hint of pink which is a pretty variation on the traditional lemon bar.
Hibiscus Pink Lemon Bars
2 hibiscus tea bags (Murchie’s Crimson Berry Rooibos or Tea Forte Hibiscus Berry are ideal, but any similar tea with hibiscus as the main ingredient would work)
4 Tablespoons boiling water
2 cups all-purpose flour
1/2 cup powdered sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
3/4cup butter or margarine (Earth Balance is a favorite of mine and I used it in this recipe)
1 1/4 cups granulated sugar
3 Tablespoons all-purpose flour
1 teaspoon finely grated lemon peel
1/2 cup lemon juice
1/4 cup unsweetened almond or coconut milk
1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
2. Place the two tea bags in a small heat-proof glass dish and pour the boiling water over them. Allow them to steep for at least 10 minutes.
3. In the bowl of a stand mixer, combine the 2 cups flour, powdered sugar, cornstarch and salt on low speed. Add the butter and mix until course crumbs form. Pour mixture into the prepared pan and bake for 20 minutes, or until golden around the edges.
4. In a medium bowl, gently beat the eggs. Blend in granulated sugar, the 3 Tablespoons flour, lemon peel, lemon juice and almond milk. Squeeze the tea bags to release any tea concentrate and add the hibiscus tea concentrate to the bowl, blending thoroughly. Pour the filling over the crust and return baking dish to the oven.
5. Bake for 15 to 20 minutes, or until the center is set. Cool completely, then sprinkle additional powdered sugar over the top. Cut into bars and store any left overs in the refrigerator.