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Hibiscus Infused Lemon Bar

Hibiscus Infused Lemon Bar | Serves 8
Almond Cumin Crust

Almond Cumin Crust

  • 1/2 cup: unsalted butter
  • 1/3 cup :granulated sugar
  • 1 teaspoon: vanilla extract
  • 3/4 cup :almond meal
  • 1/4 teaspoon : cumin seeds
  • 1 cup: all purpose flour
  • 2 large :eggs
  • 1 large :egg, beaten
Preheat oven to 325˚F. Butter 13x5x1-inch tart pan with removable bottom. Beat remaining butter, sugar and vanilla in large mixing bowl until creamy. Mix in almond meal, cumin seeds and flour using wooden spoon. Beat in 2 eggs to form dough. Transfer to floured work surface. Knead briefly. Wrap in plastic. Refrigerate 2 hours. Return to floured work surface. Knead just to make pliable. Roll to 13x5-inch rectangle, 1/8 inch thick. Ease gently into tart pan. Prick dough with fork. Refrigerate 30 minutes. Line dough with parchment paper, fill with pie weights or beans. Bake 10 minutes. Remove weight and parchment. Brush shell with beaten egg. Bake additional 5 minutes or until golden. Remove from oven. Cool on wire rack.

Hibiscus Lemon Curd

  • 3 large : eggs
  • 3 large: egg yolks
  • 1 cup : granulated sugar
  • 2 tablespoons:all purpose flour
  • 1/2 cup : dried hibiscus flowers
  • 1/4 teaspoon : baking powder
  • 1 cup: lemon juice
  • 1/2 cup:unsalted butter
Whisk eggs, egg yolks and sugar in large mixing bowl until pale yellow and ribbony. Fold in flour, hibiscus flowers and baking powder. Slowly whisk in lemon juice and zest. Place bowl over pot of simmering water, being sure bowl does not touch water. Whisk constantly until mixture thickens and reaches 160°F on instant read thermometer. Strain through fine sieve. Whisk in butter and almond liqueur. Pour into tart shell. Cool. Cover with plastic wrap. Refrigerate overnight. Run tip of paring knife along edges of tart pan to loosen. Unmold. Cut crosswise into 1-inch bars.
Executive Chef Bernard Guillas
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