• Preheat oven to 350F.

Prepare crust:

• Line an 8″ square metal baking pan with parchment paper that extends 2″ beyond the sides.
• Coat with cooking spray.
• In a medium mixing bowl combine the flour, sugar, 1 tsp tea leaves (keep the rest), and salt.
• Cut in the butter until the mixture resembles course meal.
• Press into the bottom of the baking pan.
• Bake for 19 minutes or until lightly browned.

Prepare filling:

• Place the lemon juice in a medium microwavable bowl.
• Microwave the juice on high power for 30 seconds.
• Add the remaining tea from the open tea bag, plus the second tea bag into the juice; cover and steep for 10 minutes.
• Combine the sugar, flour, and baking powder in a bowl.
• To the juice/tea mixture, add the eggs and lemon zest and mix until combined.
• Add the sugar mixture to the juice mixture and whisk until well combined.
• Remove the crust from the oven and pour the filling onto the hot crust.
• Bake for 23 minutes or until set.
• Cool in the pan on a wire rack for 30 minutes.
• Remove the bars from the pan using the parchment overhang.
• Dust with the powdered sugar, cut into 16 bars and enjoy!