# Components:
→ 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
# Directions:
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. Press evenly into pan bottom and bake for 18-20 minutes until lightly golden at edges.
03 - In a small saucepan over low heat, combine guava paste and water. Stir until melted into thick, spreadable consistency. Remove from heat.
04 - Remove hot crust from oven and carefully spread melted guava paste evenly over the surface.
05 - In a large bowl, whisk together eggs and sugar until smooth. Add flour, baking powder, Earl Grey tea bag contents, lemon juice, lemon zest, and salt. Whisk until fully incorporated.
06 - Pour filling over guava layer. Return pan to oven and bake for 15-18 minutes until center is just set and no longer jiggles when gently shaken.
07 - Remove from oven and cool completely in pan on wire rack. Refrigerate for at least 2 hours to fully set.
08 - Lift bars from pan using parchment overhang. Cut into 16 equal squares and dust with powdered sugar immediately before serving.
