original recipe modified for my family
1. Preheat oven to 350°.
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 5.6 ounces flour into dry measuring cups; level. Combine flour, 1/3 cup powdered sugar, 1 teaspoon tea leaves and salt in a bowl; cut in butter with two knives until mixture resembles coarse meal. Press into bottom of prepared pan. Bake at 350° for 19 minutes
3. To prepare filling, place juice in a medium microwave-safe bowl. Microwave at HIGH for 30 seconds. Add remaining 1 tea bag to juice; cover and steep 10 minutes. Squeeze juice from tea bag into bowl; discard bag. Combine sugar, 2 tablespoons flour, and baking powder in a bowl. Add rind and eggs; stir with a whisk. Add sugar mixture to juice mixture; stir with a whisk until well combined.
4. Remove crust from oven; pour filling onto hot crust. Bake at 350° for 23 minutes or until set. Cool in pan on a wire rack for 30 minutes. Remove from pan by lifting foil. Remove foil; cut into 16 bars. Sprinkle bars with 1 tablespoon powdered sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 105 | ||
Calories from Fat: 85 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 99.3mg | 31 % | |
Sodium 91.9mg | 3 % | |
Potassium 48mg | 1 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.2g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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