Hibiscus Lemon Bars Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/hibiscus-lemon-bars-recipe/
