Jasmine-scented Meyer lemon bars recipe


Grace Hwang Lynch
February 15, 2011 6:30AM (UTC)

Ingredients

Crust

  • 1 cup flour
  • ¼ cup powdered sugar
  • ½ cup unsalted butter
  • ½ teaspoon jasmine tea

Filling:

  • 2 tablespoons flour
  • ¾ cup sugar
  • ½ teaspoon baking powder
  • 2 eggs
  • 3 tablespoons Meyer lemon juice
  • 2-3 teaspoons grated Meyer lemon zest (or more, if your lemon yields it)

Glaze:

  • 1 teaspoon jasmine tea
  • 4 tablespoons powdered sugar

Directions

  1. Butter a 9-inch square baking pan.
  2. Using a chef's knife and a rocking motion, mince the jasmine tea leaves.
  3. Cut the butter into small pieces. Add flour, sugar. When the mixture looks like coarse crumbs, mix in jasmine tea.
  4. Press the crust mixture into the baking pan.
  5. Bake in 350-degree oven for about 15 minutes.
  6. While crust is baking, make the filling: mix the dry ingredients in a bowl.
  7. Lightly beat the eggs, adding lemon juice and lemon zest.
  8. Add dry ingredients from Step 6.
  9. As soon as the crust is golden brown, pour the filling over it and return to oven. Bake 25 minutes longer, or until the top is mostly set.
  10. Make the glaze: steep the jasmine tea in one cup hot water. Strain the leaves, and add the brewed tea one spoonful at a time into the powdered sugar, stirring to make a glaze consistency.
  11. Run a thin, sharp knife around the outer rim of the pan as lemon bars are cooling. Drizzle with glaze and cut into 16 squares.

Grace Hwang Lynch

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