# What You'll Need:
→ For the 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
→ For the Guava Layer
06 - 1 cup guava paste, cut into small cubes
07 - 2 tablespoons water
→ For the 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
→ For Finishing
16 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the flour, salt, and the contents of 1 Earl Grey tea bag. Mix until a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until lightly golden around the edges.
04 - In a small saucepan over low heat, combine the guava paste and water. Stir until the paste melts into a thick, spreadable consistency. Remove from heat.
05 - Carefully spread the melted guava paste evenly over the hot crust as soon as it comes out of the oven.
06 - In a large bowl, whisk together the eggs and sugar until smooth. Add the flour, baking powder, contents of 1 Earl Grey tea bag, lemon juice, lemon zest, and a pinch of salt. Whisk until fully incorporated.
07 - Pour the filling over the guava layer and return the pan to the oven. Bake for 15-18 minutes, or until the center is just set and no longer jiggles when shaken gently.
08 - Remove from the oven and let cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set.
09 - Once chilled, lift the bars from the pan using the parchment overhang. Cut into 16 squares. Dust with powdered sugar just before serving.
