Earl Grey Lemon Squares

By Chef John Placko





Makes 16 squares/portions

Prep time: 40 minutes

Cook time: 40 minutes



  1. Line 8″ square pan with foil, ensuring it goes 1/2” up the sides.
  2. Combine flour, sugar, tea and salt.
  3. Cut in butter with a pastry blender until the mix resembles a sandy texture.
  4. Press into the prepared pan.
  5. Bake at 375°F (190°C) for 20 minutes or until lightly browned.
  6. Remove the crust from the oven.


  1. Steep tea in hot lemon juice for 10 minutes.
  2. Combine sugar, flour, baking powder together in a bowl.
  3. Add lemon rind and eggs. Whisk until combined and smooth.
  4. Squeeze the tea bag soaking in lemon juice. Discard bag.
  5. Add the tea/lemon zest mixture to the sugar mixture. Whisk until combined.


Pour filling into the baked pastry shell.

Bake at 350°F (175°C) for 20 minutes or until set.

Remove from oven and cool in the pan on a wire rack for 30 minutes.

Remove from pan by lifting the foil. Remove foil and cut into 16 squares. Sprinkle with icing sugar, if desired.

Nutritional Information