Ingredients for the crust:
– 2 sticks of butter

– 1/2 cup sugar

– 2 cups flour

– 1 tablespoon loose tea leaves

– 1/8 teaspoon salt

Ingredients for the filling:
– 6 eggs

– 3 cups sugar

– 2 tablespoons lemon zest

– 1 cup freshly squeezed lemon juice

– 1 cup flour

Instructions:

1. Preheat the oven to 350 degrees F. Using a hand mixer, cream the butter and sugar. Add the flour, tea leaves and salt and mix together until just combined.

2. Press the mixture into a well-greased baking pan and bake for 15 minutes. Do not over bake!

3. While the crust is baking, zest and juice the lemons and reserve.

4. Once crust is done baking, whisk together lemon juice, zest, sugar and eggs and pour mixture over the crust. Quickly place back in the oven and bake for an additional 25-30 minutes. (If the lemon mix sits out of the oven for too long the texture of the filling may be off).

5. Remove from oven and let cool completely. Cut into squares and serve.

Naturally, we’ll start with the crust.

Begin by creaming the butter and sugar together using a hand mixer. Next add the flour, tea leaves and salt. Mix together until just combined.

Press the mixture into a well greased baking pan. Bake for 15 minutes at 350 degrees. Do not over bake.

While the crust is baking, zest the lemons. Then juice them. Use fresh lemon juice for the best taste.

Next whisk the lemon juice, zest, sugar and eggs together.

Pro Tip: Do not mix the lemon juice and eggs and until immediately before ready to bake them. The lemon juice will “cook” the eggs, causing the texture to be off.

Pour the egg and sugar mixture over the crust and bake for an additional 25-30 minutes.

Let cool completely.

Cut into squares and serve.

We love this sweet and tangy dessert! Not to mention the earthy tea undertones.

What’s your favorite summer dessert? Tell us in the comments below!