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Ingredients
    For the crust
  • ½ cup (1 stick) Butter, unsalted, softened

  • ½ cup C&H® Powdered Sugar 
  • 1 ¼ cups All-purpose flour 
  • ½ teaspoon Salt 
  • 2 tablespoons (for pan) Butter, unsalted, softened

  • For the filling
  • 1 cup Heavy whipping cream 

  • 1 cup C&H® Granulated Sugar, Easy Baking Tub
  • ¼ cup Dried hibiscus flowers
  • 4 Large Egg yolks 
  • 2 Large Eggs
  • ¼ teaspoon Salt 
  • ¾ cup (from about 3 lemons) Fresh lemon juice 
  • 1 tablespoon Fresh lemon zest 

  • For the topping
  • ¼ cup or more if desired C&H® Powdered Sugar 

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Instructions
Prep Time: 40 minutes / Bake Time: 50 minutes / Yields: 12 bars
Step 1

To prepare the crust, preheat oven to 350°F. Prepare the baking pan by using some of the softened butter for the pan and grease the bottom and sides. Take one rectangular piece of parchment paper and line the bottom of the pan in one direction. Take another piece of parchment paper and line the pan in the other direction but have some of the paper leaving an overhang. This creates a “sling” so the finished product can be lifted out easily. Use the remaining butter reserved for the pan to grease the paper. In a large mixing bowl on a stand mixer with a paddle attachment, beat the softened butter and powdered sugar until creamy. Add the flour and salt and mix on low speed until the dough comes together. The sides of the bowl may need to be scraped with a rubber spatula if necessary. Transfer the dough to the prepared pan and press the dough in the pan. Press the dough up the sides to ½ of an inch. Using a fork, prick the dough along the bottom and on the sides of the pan. Bake until the crust is a light-golden brown, which should take approximately 25 minutes. Once baked, set pan aside. 

Step 2

While the crust is baking, prepare the filling. In a small saucepan, heat heavy cream until the cream is scalded; adjust the heat so the cream does not boil over. Add the sugar and mix to combine. Simmer for 10 minutes to let the mixture reduce. Add the hibiscus flowers and stir mixture occasionally over low heat for 5 minutes. Steeping the flowers in the cream will give the color to the filling. The color of this mixture may be a purple or blue color. Remove the saucepan from the heat and strain into a large bowl. In another bowl, using a whisk, whisk the egg yolks and eggs until smooth. Add the salt and whisk to combine. Take some of the warm cream mixture with a spoon and pour into the eggs and whisk to combine. Add another large spoonful of the cream mixture to the eggs; this is tempering the eggs, so the eggs do not curdle. Add the egg mixture very slowly to the cream and whisk while adding. Once combined, slowly pour in the lemon juice. Once combined, strain this mixture into a large glass measuring cup or bowl. Add the lemon zest and stir to combine. Place the baked crust on a middle rack in the oven. Pour warm filling over the crust; it is fine that the crust will still be warm. Bake the filling at 350°F for approximately 25 minutes or until just set. Remove from oven and set aside on a cooling rack and cool completely. Refrigerate bars for at least 2 hours, or overnight if desired. 

Step 3

When ready to serve, remove from the pan by lifting up the overhang of parchment paper and placing on a cutting board. With a sharp knife, cut the bars by cutting 4x3; this will make 12 bars. Once the bars are cut, top by sifting the powdered sugar on top of the bars. Serve immediately. 

Additional Tips

The dried hibiscus flowers can be found at a specialty grocery store or purchased online. When preparing the filling, once the flowers are added to the cream and steeped, the color of the mixture may be a blue or purple color. Once the acid has been added to the cream mixture, the filling will then turn a vibrant pink color. This filling will also be a little on the thin side. The filling can then be strained right into a large measuring cup. It is easier to place the prepared baked crust on the middle rack in the oven and pull the rack out. This way, the filling can be poured right onto the crust. The edges of the bars may be slightly dark, so the edges may be trimmed if desired. Depending on how humid the location is, the sugar on top may dissolve faster; it is recommended to top with the powdered sugar when ready to serve. 

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