Matcha Lemon Bars

• 1 1/2 tablespoons Truly Teas Organic Ceremonial matcha powder (You can also use culinary matcha instead)
• 1 tablespoon plus 3/4 cup granulated sugar, divided
• 1 tablespoon water
• 8 tablespoons unsalted butter, softened
• Zest of 1/2 lemon (You can use a full lemon for extra lemon flavor)
• 1/2 teaspoon table salt
• 1 large egg
• 1 large egg yolk
• 1/4 cup olive oil OR vegetable oil
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 1 1/2 cups unbleached all-purpose flour

Frosting

• 8 tablespoons unsalted butter, softened
• Pinch of table salt
• 1-1/2 cup confectioners' sugar, sifted if lumpy (you can add more or less depending on the constancy and sweetness)
• 1 to 2 tablespoons heavy cream, milk, or half-and-half
• Additional matcha powder for dusting purposes if desired

DIRECTIONS:

1. Preheat the oven to 350°F with a rack in the center. Line an 8" inch pan with a parchment sling and lightly grease. 

2. Time to make the matcha lemon bars!
   In a small bowl, whisk together the matcha and 1 tablespoon of the sugar until combined. Gradually incorporate the water while stirring until smooth. 

3. With a stand mixer fitted with the flat beater, or with an electric hand mixer, cream the butter, remaining 3/4 cup sugar, lemon zest, and salt on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the bowl and beater, then add the egg, egg yolk, oil, and vanilla and beat on medium until combined, about 1 minute. Add the matcha mix from step 2 and mix on medium until fully incorporated. You can stop mixing to scrape the bowl as necessary.  

4. On low speed, beat in the baking powder until dissolved, then add the flour and mix until only a few dry streaks remain. Switch to a flexible spatula and finish mixing by hand.  

5. Transfer the batter to the prepared pan and spread it into an even layer with a spatula.  

6. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the matcha bars to cool in the pan on a wire rack for at least 30 minutes, until they are firm enough to handle. Using the parchment sling, lift the bars out of the pan and transfer them to the wire rack to cool completely, about 20 more minutes

7. Next lets make the frosting!
   In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, beat the butter and salt until very smooth and creamy, about 1 to 2 minutes. Add the confectioners’ sugar and mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed. Add 1-2 tablespoon of cream and beat on medium-high until the frosting is light and fluffy, about 2 to 3 minutes. If needed, add more cream or confectioners sugar a little at a time until you reach a soft, spreadable consistency.

8. Spread the frosting over the cooled bars and dust with additional matcha, if desired. 

Tips:

• Storage information: You can store the matcha bars in an airtight container at room temperature for up to 3 days.
  
• You can also use a cream cheese frosting both frostings taste great on these bars!
• These bars pair perfectly with a cup of tea!