Hibiscus Lemon Bars Recipe
Hibiscus Lemon Bars are a delightful twist on classic lemon bars, infusing bright citrus flavors with the floral, tangy notes of hibiscus. These bars feature a buttery shortbread crust topped with a smooth, vibrant lemon-hibiscus filling, perfect for a refreshing dessert or afternoon treat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings (1 bar per serving) 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 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 flour
For serving
- Confectioner’s sugar (for dusting)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking both the crust and filling.
- Prepare Crust: Cream the unsalted butter, sugar, and vanilla bean paste together thoroughly using a stand mixer or a hand mixer. Add in the flour and a pinch of salt, mixing just until combined to form a smooth dough. Press this dough evenly into the bottom of a 9×9-inch baking pan, using lightly floured fingers to prevent sticking. Chill the crust in the refrigerator for 15 minutes.
- Bake Crust: Bake the chilled crust for 15 minutes until it is lightly browned on top. Remove from the oven and set aside to cool slightly, but keep the oven on for the filling.
- Infuse Lemon Juice: While the crust bakes, stir the dried hibiscus into the fresh lemon juice. Allow the mixture to steep for 15 minutes until it turns a deep pink color. Strain the lemon juice to remove the hibiscus petals and discard them.
- Make Filling: In a bowl, whisk together the eggs and sugar until well blended and slightly frothy. Stir in the hibiscus-infused lemon juice, then carefully blend in the flour, making sure the filling is smooth and lump-free.
- Bake Filling: Pour the prepared filling over the pre-baked crust, spreading evenly. Return the pan to the oven and bake for an additional 20-25 minutes, until the filling is fully set and no longer jiggles when the pan is gently shaken.
- Cool and Serve: Allow the bars to cool completely to room temperature before slicing. Just before serving, dust the top generously with confectioner’s sugar for a beautiful finishing touch.
Notes
- For best results, use fresh lemon juice for a vibrant flavor.
- Make sure the filling is fully set before removing from the oven to avoid a runny center.
- You can substitute hibiscus tea bags if dried hibiscus petals are unavailable.
- Store bars tightly covered in the refrigerator for up to 4 days to maintain freshness.
- Use a sharp knife dipped in hot water for clean cutting of bars.
Keywords: hibiscus lemon bars, lemon dessert, floral lemon bars, lemon bars recipe, citrus dessert, hibiscus recipe, baked lemon bars
Find it online: https://jedentaglecker.com/hibiscus-lemon-bars-recipe/
