Browse by
Browse by
Browse by
Browse by
Hibiscus Lemon Squares
Member Submitted Recipe
Food Blogger Recipe
Hibiscus Lemon Squares
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

This floral twist on classic lemon squares is delicious and oh-so-pretty in these Hibiscus Lemon Squares. Hibiscus flowers add delicate lemony-tart and berry-rich floral notes, and give the filling a soft pink hue. If desired, add a bit of pink food coloring to the filling to make the bars a more vibrant shade of pink. 

Prep time
0:30
Bake/Cook time
0:45
Yield
24 squares
Sign in to post a comment

Hibiscus Lemon Squares
Confectioners Powdered Sugar
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
0:45
Yield :
24 squares

INGREDIENTS

Hibiscus Tea

  • 1 heaping teaspoon hibiscus dried flowers, divided
  • 1 cup water

Crust

  • 1 1/2 cups unbleached, all-purpose flour*
  • 1/3 cup Dixie Crystals Confectioners Powdered Sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, cool room temperature, cut into small chunks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

Filling

*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.

DIRECTIONS

  1. 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.
  2. Preheat oven to 350°F. Grease a 11x7-inch pan. Set aside.
  3. 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.
  4. 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. 
  5. 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.)
  6. 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.
  7. Whisk in flour and salt. Stir in zest. If desired, stir in pink food coloring.
  8. 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.
  9. Before serving, sift with generous dusting of powdered sugar. Cut into small squares.

DIXIE CRYSTALS INSIGHT

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

Shout Out To Our Baking Friends
    ::    anna    ::    Tina    ::    Jessica    ::    kadster    ::    tonya tackett    ::    Crystal    ::    RoxAnna F    ::    cowboyfan88    ::    Ripps K    ::    Coupon Lady    ::    Misty V    ::    Jenna    ::    jalissa    ::    Mandy    ::    Caitlin    ::    Sindinne    ::    Vian    ::    Bine    ::    April M    ::    ANDY TAYLOR
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2018 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.