Earl Grey Lemon Bars
15 Aug
Last weekend I pulled out the neon and hit downtown with one of my bff’s. Lululemon put on a 1/2 marathon and at the after race party they booked my fav band, Fun. I met her downtown and we walked around and grabbed a Starbucks, I mean it’s me, I need Starbucks.
Then we sat and had sushi for lunch, gossiped and caught up. We went down towards the waterfront where the concert was going to take place. It was the perfect day. There wasn’t a cloud in the sky, we walked around the new convention centre and saw the cruise ships and harbour planes.
Then the concert started. There was a huge section for the racers and we were behind right beside the Olympic Cauldron. I could barely see Nate, Jack and Andrew but it was so so worth it.
See waaayyy up there. That’s Fun.
It was the perfect summer day in Vancouver with a great, great friend. I couldn’t ask for more.
I made these lemon bars for my mom to take to her last day of painting class. I wanted to make this, but then my mom dropped the bomb that they were painting at the beach on a ridiculously hot day. So I was totally stumped and then it hit me. Lemon Bars with an Earl Grey Tea crust.
Perfectly summery.
Earl Grey Lemon Bars
makes one 9×13 pan
Earl Grey Tea Crust
2 c all purpose flour
8 regular sized earl grey tea bags – opened
1 c granulated sugar
1/2 c butter – cold cut into cubes
Filling
6 eggs – room temp
2 1/2 c granulated sugar
2 tbs lemon zest*
1 c fresh squeezed lemon juice*
1 c all purpose flour
Confectioners sugar for dusting
Crust
Line a 9×13 pan with parchment paper. Move oven rack to the middle position in your oven. Preheat oven to 350 F.
In a food processor add your flour, sugar, tea and butter. Pulse until butter is pebbly. Pour into prepared pan and press down evenly and firmly. Place in the oven and bake 15 minutes, you want the edges to just be starting to brown. You don’t want the crust completely cooked. Remove from the oven and set on a cooling rack.
Filling
In a large bowl add eggs, sugar, lemon zest, lemon juice and flour. Whisk together until smooth.
Pour over your partially cooked crust.
Bake for 40 minutes or until the middle is set.
Remove and put on a cooling rack. Wait until completely cooled before cutting. Dust with icing sugar and eat. Then eat some more.
Store in the fridge for 3-5 days.
* you will need 2-3 lemons for zesting and juicing.
Filling adapted from Ina Garten
Enjoy!
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Are you kidding me, Earl Grey is my favorite, these look amazing!!
Your lemon bars look beautiful. I absolutely love the combination of fresh lemon and fragrant earl grey. Thanks for sharing the great recipe
What a fun day! I love these bars too. I never would have thought to use Earl Grey that way!
What a great idea Christina! I adore Earl Grey…what a fabulous pairing!
hello. i baked these today (: the flavour combination is divine, but i had a little problem with the look of the filling. your filling is very light in colour and opaque, mine is very yellow and sticky, and almost translucent. it looks a bit like tapioca. any pointers?
Hi Katrina,
So sorry you had issued with the filling. My filling is more yellow than truly comes through in the photos but it wasn’t super sticky. What size eggs did you use? Also did you use the full 2 1/2 c of sugar?
Making these for a girls’ night. They smell AMAZING in the oven and I can’t wait to share them!!
i hope you ladies like them
These look and sound gorgeous! What size eggs did you use?
Thanks. I used large size eggs.
Brilliant. Thanks so much. Dying to try these.
Is there anyway to make the lemons bars and serve them earlier tan 2 days later????
……..I’m sorry I just reread the directions and realized what you meant…….. wow I feel silly. Thanks for the recipe!!!
They are great!!!! Just got done making them. Totally amazing recipe!!!