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Hibiscus Lemon Bars<\/p>\nHibiscus Lemon Bars<\/p>\n
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1\/2 C. 1 stick unsalted butter, room temperature<\/p>\n
1\/4 C. sugar<\/p>\n
1 C. flour<\/p>\n
pinch of salt<\/p>\n
1 tsp. vanilla bean paste<\/p>\n
<\/p>\n
1\/2 C. fresh squeezed lemon juice<\/p>\n
1 T. dried hibiscus or hibiscus tea<\/p>\n
3 large eggs<\/p>\n
1 1\/2 C. sugar<\/p>\n
1\/2 C. flour<\/p>\n
garnish<\/p>\n
confectioner\u2019s sugar<\/p>\n
<\/p>\n
Set oven to 350F. Cream the butter, sugar, and vanilla together. I did this in my stand mixer. Add in the flour and salt, and mix just until combined. Press the dough into a 9\u00d79 baking pan. I lightly flour my fingers so they don\u2019t stick to the dough. Press it evenly across the bottom of the pan. Chill for 15 minutes. Bake the crust for 15 minutes until it is just lightly browned. Set it aside to cool, but leave the oven on. Meanwhile make the filling. Stir the hibiscus into the lemon juice and let sit for 15 minutes until it is a dark pink color. Then strain it and discard the hibiscus. Whisk the eggs and sugar together until well blended. Stir in the lemon juice and then blend in the flour. Pour the filling over the crust and return to the oven to bake for another 20-25 minutes, until the center of the filling is set and not jiggly. Let cool fully before slicing. Dust with powdered sugar before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hibiscus Lemon Bars 1\/2 C. 1 stick unsalted butter, room temperature 1\/4 C. sugar 1 C. flour pinch of salt 1 tsp. vanilla bean paste 1\/2 C. fresh squeezed lemon juice 1 T. dried hibiscus or hibiscus tea 3 large eggs 1 1\/2 C. sugar 1\/2 C. flour garnish confectioner\u2019s sugar Set oven to 350F. Cream the butter, sugar, and vanilla together. I did this in my stand mixer. Add in the flour and salt, and mix…<\/p>\n