Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flour, sugar, and salt for the crust. Add the cubed butter and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse sand. Press the mixture into the bottom of the prepared baking dish and bake for 15-18 minutes, or until lightly golden brown. Remove from the oven and set aside.
Bring 1/2 cup of water to a boil. Remove from the heat and add Teabloom's Earl Grey tea leaves. Steep to desired strength. Strain the tea leaves and discard. Set aside.
In a large bowl, whisk together the lemon juice, lemon zest, sugar, and flour for the filling. Add the eggs one at a time, whisking well after each addition. Stir in the brewed Teabloom Earl Grey tea until well combined.
Pour the filling over the crust and bake for 20-25 minutes, or until the filling is set and lightly golden brown on top.
Remove from the oven and let cool to room temperature. Cut into bars and serve. Top it off with icing sugar. Enjoy!