Hibiscus Lemon Bars Recipe

Introduction

Hibiscus Lemon Bars are a bright and tangy twist on a classic treat, combining the floral notes of hibiscus with zesty lemon. These bars offer a refreshing balance of sweet and tart, perfect for any occasion or afternoon snack.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1 cup flour
• Pinch of salt
• 1 tsp vanilla bean paste
• 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
• Confectioner’s sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a stand mixer or bowl, cream together the butter, 1/4 cup sugar, and vanilla bean paste until smooth. Add 1 cup flour and a pinch of salt, mixing just until combined.
3. Step 3: Press the dough evenly into the bottom of a 9×9-inch baking pan. Lightly flour your fingers to prevent sticking for an even press. Chill the crust in the fridge for 15 minutes.
4. Step 4: Bake the crust for 15 minutes until it turns a light golden brown. Remove from oven and set aside to cool, leaving the oven on.
5. Step 5: While the crust cools, mix the dried hibiscus into the fresh lemon juice and let it steep for 15 minutes until the liquid is a deep pink color. Strain to remove the hibiscus petals and discard them.
6. Step 6: Whisk the eggs and 1 1/2 cups sugar together until well combined. Stir in the strained lemon juice, then fold in 1/2 cup flour until smooth.
7. Step 7: Pour the lemon and hibiscus filling over the baked crust. Bake for 20 to 25 minutes more, until the center is set and no longer jiggly.
8. Step 8: Allow the bars to cool completely before slicing into squares. Dust with confectioner’s sugar just before serving.

Tips & Variations

• For a zesty punch, add a teaspoon of lemon zest to the filling mixture.
• Use hibiscus tea bags if dried hibiscus petals are unavailable—just brew a strong tea and use it in place of steeped petals.
• Chill the bars well before slicing for cleaner cuts.
• Try topping with fresh berries for a colorful garnish.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 4 days. Before serving, let them come to room temperature or enjoy chilled. If you prefer, warm them slightly in the oven to soften the filling slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the flour in both the crust and filling with a gluten-free all-purpose flour blend. Be sure to use one that includes xanthan gum for best results.

What can I use if I don’t have vanilla bean paste?

If vanilla bean paste is unavailable, use 1 teaspoon of vanilla extract as a suitable substitute in the crust mixture.

Hibiscus Lemon Bars Recipe

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★★★★★

4.9 from 543 reviews

These Hibiscus Lemon Bars combine tart lemon flavor with a subtle floral twist from dried hibiscus, creating a refreshing and delicious dessert. A buttery, tender crust forms the base, topped with a smooth, tangy lemon filling infused with hibiscus tea. Perfectly balanced in sweetness and beautifully presented with a dusting of confectioner’s sugar, these bars bring a unique, vibrant flair to any dessert table.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 to 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1 cup all-purpose 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 all-purpose flour

For Serving

• Confectioner’s sugar, for dusting

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and filling.
2. Prepare the Crust: In a stand mixer or with a hand mixer, cream together the room temperature butter, sugar, and vanilla bean paste until light and creamy. Add the flour and a pinch of salt, mixing just until combined. Avoid over-mixing to keep the crust tender. Lightly flour your fingers to prevent sticking, then press the dough evenly into the bottom of a 9×9-inch baking pan. Chill the crust in the refrigerator for 15 minutes to firm up.
3. Bake the Crust: Bake the chilled crust in the preheated oven for 15 minutes, or until lightly browned. Remove from oven but keep the oven on for the filling step.
4. Infuse Lemon Juice: While the crust is baking, combine the dried hibiscus with fresh squeezed lemon juice in a small bowl. Let it steep for about 15 minutes until the liquid turns a dark pink color, then strain out and discard the hibiscus petals to retain the infused lemon juice.
5. Make the Filling: In a mixing bowl, whisk together the eggs and sugar until well blended and slightly frothy. Stir in the hibiscus-infused lemon juice, then gently fold in the flour until fully incorporated to create the smooth filling mixture.
6. Assemble and Bake: Pour the lemon filling evenly over the baked crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and no longer jiggly in the center.
7. Cool and Serve: Allow the lemon bars to cool completely in the pan to set properly. Once cooled, dust the top generously with confectioner’s sugar before slicing into bars and serving.

Notes

• Use room temperature butter for easier creaming and better crust texture.
• Straining the hibiscus-infused lemon juice removes any tough petals and ensures a smooth filling.
• Cooling the bars fully before slicing helps them hold their shape.
• For a stronger hibiscus flavor, increase the steeping time or hibiscus quantity slightly.
• Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Keywords: hibiscus lemon bars, lemon dessert, floral lemon bars, lemon hibiscus dessert, baked lemon bars