Ingredients
Topping:
12 Eggs
4 cups sugar
1 1/2 cups lemon juice
1/2 cup lemon or raspberry tea concentrate (steep 10 teabags overnight in 1 cup hot water)
1 cup flour
Preparation
Line a 12" x 18" pan with foil. Mix crust in food processor until it reaches cornmeal consistency. Press dough evenly into the lined pan. Bake at 350° for 12-15 minutes. Turn oven down to 325° after removing crust from the oven. To make the topping, whisk eggs and sugar until blended, adding juice, tea and flour last. Pour topping over crust and bake at 325° for about 20-25 minutes or until center is fully set. Chill thoroughly before cutting the bars.
