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.
|Serving Size: 1 Serving (52g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 85 (81%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 105
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