Earl Grey Guava Lemon Bars (Printer View)

Elegant bars featuring Earl Grey tea, tropical guava, and bright lemon flavors.

# What you'll need:

→ Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
05 - 1 Earl Grey tea bag, contents only

→ Guava Layer

06 - 1 cup guava paste, cut into small cubes
07 - 2 tablespoons water

→ Lemon-Earl Grey Filling

08 - 4 large eggs
09 - 1 1/2 cups granulated sugar
10 - 2 tablespoons all-purpose flour
11 - 1/2 teaspoon baking powder
12 - 1 Earl Grey tea bag, contents only
13 - 2/3 cup freshly squeezed lemon juice
14 - Zest of 1 lemon
15 - Pinch of salt

→ Finishing

16 - Powdered sugar for dusting

# Method:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, cream softened butter and sugar until light and fluffy. Add flour, salt, and Earl Grey tea bag contents. Mix until crumbly dough forms.
03 - Press dough evenly into prepared pan. Bake for 18-20 minutes until lightly golden around edges.
04 - While crust bakes, combine guava paste and water in small saucepan over low heat. Stir until melted into thick, spreadable consistency. Remove from heat.
05 - Spread melted guava paste evenly over hot crust immediately after removing from oven.
06 - In large bowl, whisk eggs and sugar until smooth. Add flour, baking powder, Earl Grey tea bag contents, lemon juice, lemon zest, and salt. Whisk until fully incorporated.
07 - Pour filling over guava layer and return pan to oven. Bake for 15-18 minutes until center is just set and does not jiggle when gently shaken.
08 - Remove from oven and cool completely in pan on wire rack. Refrigerate for at least 2 hours to set.
09 - Lift bars from pan using parchment overhang. Cut into 16 squares. Dust with powdered sugar just before serving.

# Expert Advice:

01 -
  • The flavor combination feels sophisticated and surprising, like you've discovered something exclusive that most people haven't thought to make.
  • They're elegant enough for a tea party but approachable enough to enjoy guilt-free on a Tuesday afternoon with coffee.
  • Once you master this, you'll have a showstopper dessert that looks like it came from a professional bakery.
02 -
  • The filling needs to be just set and still slightly jiggly in the center when it comes out of the oven because it continues to set as it cools, and overbaking creates a rubbery texture that completely changes the experience.
  • Guava paste can vary wildly in thickness between brands, so check yours before committing—if it's very stiff, add water in half-tablespoon increments until it reaches a spreadable consistency.
  • The refrigeration step isn't optional if you want clean cuts; warm bars will crumble no matter how sharp your knife is.
03 -
  • Room temperature eggs whisk into the filling faster and more evenly than cold ones, so pull them out of the fridge about twenty minutes before you start baking.
  • The secret to perfectly set bars without overbaking is understanding that the center should still jiggle slightly—they continue to set as they cool, and that's where the magic custardy texture comes from.
Return