Lemon-Earl Grey Squares

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 8 tablespoons butter chilled cut into pieces
• 3 large eggs 
• 1.3 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 1 cup granulated sugar 
• 0.3 cup juice of lemon fresh
• 2 teaspoons lemon rind grated
• 0.3 cup powdered sugar 
• 1 tablespoon powdered sugar 
• 0.1 teaspoon salt 
• 2  earl grey tea bags divided

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• aluminum foil
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare crust, line an 8-inch square metal baking pan with foil that extends 2 inches beyond sides; coat foil with cooking spray. Weigh or lightly spoon 6 ounces flour into dry measuring cups; level with a knife.
3. Combine 6 ounces flour, 1/3 cup powdered sugar, 1 teaspoon tea leaves from 1 tea bag (discard remaining tea in bag), and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Press into bottom of prepared pan.
4. Bake at 350 for 19 minutes or until lightly browned.
5. To prepare filling, place juice in a medium microwave-safe bowl. Microwave at HIGH for 30 seconds.
6. Add remaining 1 tea bag to juice; cover and steep 10 minutes. Squeeze juice from tea bag into bowl; discard tea bag.
7. Combine granulated sugar, 2 tablespoons flour, and baking powder in a bowl.
8. Add rind and eggs to juice; stir with a whisk until combined.
9. Add sugar mixture to juice mixture; stir with a whisk until well combined.
10. Remove crust from oven; pour filling onto hot crust.
11. Bake at 350 for 23 minutes or until set. Cool in pan on a wire rack for 30 minutes.
12. Remove from pan by lifting foil.
13. Remove foil; cut into 16 bars.
14. Sprinkle bars with 1 tablespoon powdered sugar.