Earl Grey Lemon Shortbread Bars are my contribution to the Fill The Cookie Jar event this month. We are a group of bakers who share recipes for cookies or bars based on a theme. This month our theme was “new year”.
I am not really sure what Earl Grey Lemon Shortbread Bars have to do with the new year. I think the brightness of the lemon makes me think of the brightness I am hoping for in my life during 2016 and beyond. My family has been on a health roller coaster ride for the past couple of years and I am ready to have it done with.
Shortbread has to be one of my favorite cookies, so when I saw the recipe for these bars, I knew I had to make them. There is something about shortbread that brings a smile to my face. They are not overly sweet and they are full of butter – perhaps that is what I love! These bars honestly melt in your mouth.
These Earl Grey Lemon Shortbread Bars are easy to make. The lemon flavor is sweet and a bit tart at the same time. Even Big enjoyed these bars and she has always claimed to hate shortbread.
- Cooking spray
- 1 1/4 cups flour
- 1/3 cup powdered sugar
- 2 Earl Grey tea bags, divided
- 1/8 teaspoon salt
- 8 tablespoons chilled butter, cut into pieces
- 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
- 1 tablespoon powdered sugar
- Preheat oven to 350°.
- Line an 8-inch square metal baking pan with foil that extends 2 inches over sides; coat foil with cooking spray. Combine flour, 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. I noticed the bottom got nice and brown and the top didn't - that is ok.
- 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 of the flour, and baking powder in a bowl. Add rind and eggs to juice; whisk until combined. Add sugar mixture to juice mixture; whisk until well combined.
- As soon as you remove the crust from the oven, pour filling onto it.. 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. When the bars are cool, fold back the fold and cut into 16 bars. Sprinkle bars with 1 tablespoon powdered sugar.
When you look at the photos of the Earl Grey Lemon Shortbread Bars, you will notice little flecks in the base. Those are tea leaves. They add such a wonderful flavor to the buttery crust.
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