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These Hibiscus Lemon Bars are insanely good --- imagine tangy lemon married with the bright berry flavor of hibiscus --- can you say vitamin C?


makes 9 large or 16 small bars

Total time

0 minutes


  • crust
  • ½ cup (1 stick) unsalted butter (room temperature)
  • ¼ cup sugar
  • 1 cup flour
  • of salt
  • 1 tsp vanilla bean paste
  • filling
  • ½ cup fresh squeezed lemon juice
  • 1 tbsp dried hibiscus or hibiscus tea
  • 3 eggs
  • 1½ cups sugar
  • ½ cup flour
  • garnish
  • confectioner's sugar


  1. Set oven to 350F
  2. Cream the butter, sugar, and vanilla together. I did this in my stand mixer. Add in the flour and salt, and mix just until combined. Press the dough into a 9x9 baking pan. I lightly flour my fingers so they don't stick to the dough. Press it evenly across the bottom of the pan. Chill for 15 minutes.
  3. Bake the crust for 15 minutes until it is just lightly browned. Set it aside to cool, but leave the oven on.
  4. Meanwhile make the filling. Stir the hibiscus into the lemon juice and let sit for 15 minutes until it is a dark pink color. Then strain it and discard the hibiscus.
  5. Whisk the eggs and sugar together until well blended. Stir in the lemon juice and then blend in the flour.
  6. Pour the filling over the crust and return to the oven to bake for another 20-25 minutes, until the center of the filling is set and not jiggly.
  7. Let cool fully before slicing. Dust with powdered sugar before serving.

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