Hibiscus Lemon Squares

Products Used

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

To make hibiscus tea, bring 1 cup of water to a boil. Pour over 1 heaping teaspoon dried hibiscus. Let steep for 5 minutes. Strain and let cool.
Preheat oven to 350°F. Grease a 11x7-inch pan. Set aside.
To make crust, whisk flour, powdered sugar, and salt together. Add cubed butter and stir. Sprinkle extracts over top. Mix with an electric mixer until butter has broken up in smaller pieces. Press into prepared pan. Bake for 20 minutes.
While crust is baking, prepare filling. Place a heaping 1/2 teaspoon dried hibiscus flower in measured lemon juice and let sit while preparing the other ingredients.
Beat eggs and egg whites until lightly mixed. Add sugar and beat until combined. (Hibiscus can turn grey or purple if not mixed in correct order. Be sure to follow these instructions in order.)
Strain hibiscus-infused lemon juice. In a small bowl or glass measuring cup, stir together 1/4 cup hibiscus lemon juice with 1/4 cup hibiscus tea. (You’ll have some of each left over.) Mix into egg/sugar mixture.
Whisk in flour and salt. Stir in zest. If desired, stir in pink food coloring.
Pour the mixture over hot crust and return to oven. Bake for 25 minutes more or until the bars are completely set. Cool on a wire rack, then transfer to refrigerator.
Before serving, sift with generous dusting of powdered sugar. Cut into small squares.

Imperial Sugar Insight

Bars pictured do not contain food coloring. Recipe developed by Bridget Edwards of @Bake at 350.

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