Lemon bars are a beloved classic, known for their bright, tangy filling and buttery shortbread crust. But what if we elevated this dessert with a hint of sophistication? Enter Earl Grey Lemon Bars, a delightful fusion of citrusy tartness and floral, bergamot-infused tea. This elegant twist creates a depth of flavor that perfectly complements the sweet and zesty lemon curd.
Whether you’re serving these at a gathering, enjoying a solo treat, or looking for a unique homemade gift, these Earl Grey Lemon Bars are sure to impress. Let’s dive into this detailed guide, covering everything from ingredients to expert tips, variations, and serving ideas.
Why You’ll Love This Recipe
- Unique Flavor Profile: The floral notes of Earl Grey tea enhance the bright citrusy tang of the lemon curd, adding a subtle complexity.
- Perfect for Any Occasion: Whether it’s a casual afternoon snack, a holiday dessert, or a tea party centerpiece, these bars fit the bill.
- Simple Ingredients, Incredible Taste: You likely have most of these ingredients in your pantry, making it easy to whip up a batch.
- Easy to Make in Advance: These bars store well, making them a convenient make-ahead dessert.
Ingredients
For the Earl Grey Shortbread Crust
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 2 tbsp cornstarch (for a tender crust)
- 2 Earl Grey tea bags (or 2 tsp loose-leaf tea, finely ground)
- 1/2 tsp salt
For the Lemon Curd Filling
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
- 1/4 cup all-purpose flour
- 1/2 tsp vanilla extract (optional, for added depth)
For Garnish (Optional)
- Powdered sugar for dusting
- Lemon zest curls or thin lemon slices
- Edible flowers for an elegant touch
Step-by-Step Instructions
1. Prepare the Earl Grey Shortbread Crust
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Infuse the butter: In a small saucepan, melt the butter over low heat and steep the Earl Grey tea for about 5 minutes. Strain, if using loose-leaf tea, and let the butter cool slightly.
- Make the dough: In a large mixing bowl, cream together the infused butter and sugar until light and fluffy.
- Add dry ingredients: Mix in the flour, cornstarch, and salt until a crumbly dough forms.
- Press into pan: Evenly press the dough into the prepared baking dish. Prick with a fork to prevent bubbling.
- Bake for 18–20 minutes, or until lightly golden. Let cool slightly while you prepare the lemon filling.
2. Make the Lemon Curd Filling
- Whisk eggs and sugar: In a medium bowl, whisk together the eggs and sugar until smooth and pale.
- Add lemon juice and zest: Stir in the lemon juice, zest, and vanilla extract (if using).
- Incorporate flour: Sift in the flour and whisk until fully combined and smooth.
- Pour over crust: Carefully pour the lemon mixture over the slightly cooled crust.
- Bake again for 22–25 minutes, or until the filling is set and no longer jiggly in the center.
3. Cool and Serve
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) for easier slicing.
- Once chilled, lift out using the parchment overhang and cut into squares.
- Dust with powdered sugar and garnish as desired.
Tips for the Best Earl Grey Lemon Bars
- Use Fresh Lemons: Bottled lemon juice won’t provide the same bright, zesty flavor.
- Chill Before Cutting: This ensures clean slices and helps the filling set properly.
- Don’t Skip the Straining Step: If using loose-leaf tea, strain the butter to avoid texture inconsistencies.
- Adjust Sweetness: If you prefer a more tart dessert, reduce the sugar slightly.
- Enhance the Tea Flavor: Steep extra Earl Grey in the melted butter for a more pronounced tea taste.
Variations and Substitutions
- Lavender Earl Grey Lemon Bars: Add 1/2 tsp dried culinary lavender to the crust for a floral boost.
- Honey-Sweetened Version: Replace half the sugar in the filling with honey for a natural sweetness.
- Orange Earl Grey Bars: Swap lemon juice for orange juice for a milder, sweeter variation.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the crust and filling.
- Vegan Adaptation: Use plant-based butter and substitute eggs with a mixture of cornstarch and water or a vegan egg replacer.
Serving Suggestions
- Pair with a hot cup of Earl Grey tea for a harmonious flavor combination.
- Serve with whipped cream or vanilla ice cream for a richer treat.
- Add a sprinkle of sea salt to enhance the sweet and tart contrast.
- Incorporate into an elegant afternoon tea spread with scones and finger sandwiches.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap individual bars in plastic wrap and freeze for up to 3 months.
- Make Ahead: The bars taste even better the next day, making them perfect for prepping in advance.
Final Thoughts
These Earl Grey Lemon Bars offer a delightful fusion of flavors that elevate a beloved classic. With their buttery shortbread base, vibrant lemon curd, and subtle tea essence, they’re a must-try for anyone looking to impress with a refined yet simple dessert. Whether enjoyed with tea or as a standalone treat, this recipe is bound to become a favorite in your baking repertoire.
Earl Grey Lemon Bars Recipe
Description
These Earl Grey Lemon Bars are a sophisticated twist on a classic dessert. With a buttery shortbread base and a zesty lemon filling infused with the fragrant notes of Earl Grey tea, this treat is perfect for afternoon tea or any occasion. The balance of floral and citrus flavors will leave you craving more!
Ingredients
For the Base:
For the Filling:
For the Garnish:
Instructions
Prepare the Base
- Preheat your oven to 180°C and grease an 8x8-inch baking pan. Line with parchment paper for easy removal. In a mixing bowl, combine the flour, powdered sugar, salt, and crushed Earl Grey tea leaves. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan to form the base. Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
Prepare the Filling
- In a medium bowl, whisk the eggs and sugar until smooth and slightly frothy. Sift the flour, cornstarch, and salt together, then gradually whisk into the egg mixture until smooth. Stir in the crushed Earl Grey tea leaves, lemon zest, and lemon juice. Pour the lemon mixture over the cooled base, spreading it evenly.
Bake the Lemon Bars
- Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and a toothpick inserted comes out clean. Let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour to help the filling set.
Serve
- Dust the top of the bars with powdered sugar before cutting into squares. Serve chilled or at room temperature.
Note
Ensure the butter is cold when preparing the base for a flakier texture.
For a stronger tea flavor, you can steep the Earl Grey tea in a small amount of hot water before adding it to the filling, though the crushed leaves work well too.
Store leftover bars in the refrigerator for up to 3 days.
For added flavor, try adding a touch of vanilla extract to the filling.
