Description
Bright, tangy, and beautifully floral, these hibiscus lemon bars combine a buttery shortbread crust with a silky lemon hibiscus filling for a refreshing dessert that feels elegant yet comforting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/3 cup dried hibiscus flowers
- 1/2 cup hot water
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, combine the flour, melted butter, powdered sugar, and salt until a soft dough forms.
- Press the dough evenly into the prepared baking pan.
- Bake the crust for 18 minutes until lightly golden.
- Steep the dried hibiscus flowers in hot water for 10 minutes, then strain the liquid.
- In another bowl, whisk together the hibiscus tea, granulated sugar, eggs, lemon juice, lemon zest, and cornstarch until smooth.
- Pour the filling over the warm crust.
- Bake for 20 to 22 minutes until the center is just set.
- Allow the bars to cool completely, then refrigerate for at least 2 hours.
- Dust with powdered sugar, slice into squares, and serve chilled.
Notes
- For cleaner slices, chill the bars overnight before cutting.
- Use fresh lemon juice for the brightest citrus flavor.
- Steep the hibiscus longer for a stronger floral flavor.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 19g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 58mg
Keywords: hibiscus lemon bars, floral lemon dessert, pink lemon bars, lemon hibiscus dessert, citrus bars, homemade lemon bars, buttery shortbread bars