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Matcha Lemon Bars With Edible Flowers

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Ingredients
  

For the shortbread crust:

  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 tsp fine sea salt
  • 2 cups (240 g) all-purpose flour

For the matcha lemon filling:

  • 1 cup (200 g) granulated sugar
  • 1/3 cup (40 g) all-purpose flour
  • 2 tbsp high-quality culinary matcha powder
  • 4 large eggs
  • 3/4 cup (180 ml) fresh lemon juice (about 4–5 lemons)
  • 2 tsp finely grated lemon zest
  • 1/4 tsp fine sea salt

For finishing:

  • Edible flowers (such as pansies, violas, calendula petals, chamomile, or rose petals)
  • Powdered sugar, for dusting (optional)

Equipment:

  • 9x13-inch (23x33 cm) baking pan
  • Parchment paper
  • Whisk and mixing bowls
  • Fine-mesh sieve (optional, for sifting matcha)

Instructions
 

  • Prep the pan and oven. Heat the oven to 350°F (175°C). Line the baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  • Make the crust. In a bowl, cream the butter, sugar, and salt until smooth and slightly fluffy. Add the flour and mix just until a soft dough forms.
  • Press and bake. Press the dough evenly into the lined pan. Prick a few times with a fork. Bake for 18–20 minutes, until the edges are lightly golden.
  • Whisk the dry filling ingredients. In a clean bowl, whisk sugar, flour, and matcha. For a lump-free mixture, sift the matcha first. Stir in the salt.
  • Add eggs and lemon. Whisk in the eggs one at a time until smooth. Add lemon juice and zest. The batter should be fluid and evenly green.
  • Pour and bake again. Reduce oven to 325°F (165°C). Pour the filling over the hot crust. Bake 18–22 minutes, until the center is just set and no longer jiggly at the surface.
  • Cool completely. Let the pan cool on a rack for 1 hour, then chill at least 2 hours. This helps the custard fully set and slice cleanly.
  • Decorate. Lift the slab out using the parchment. Dust lightly with powdered sugar if using. Arrange edible flowers on top—press gently so they adhere.
  • Slice and serve. Use a sharp knife, wiping between cuts. Cut into 16–24 bars, depending on the size you prefer.