Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 cup granulated sugar
- ¾ cup fresh lemon juice
- 2 large eggs
- 1 tablespoon dried culinary lavender, finely ground
- 1 teaspoon lemon zest
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out later.
- Step 2: Make the crust: In a large bowl, whisk together flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 15-20 minutes, or until lightly golden.
- Step 3: Make the lemon lavender filling: In a separate bowl, whisk together granulated sugar, lemon juice, eggs, ground lavender, and lemon zest until well combined.
- Step 4: Pour the lemon lavender filling evenly over the baked crust.
- Step 5: Bake for 20-25 minutes, or until the filling is set and no longer jiggles in the center. Let cool completely in the pan before cutting into squares.
- Step 6: Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
- Store leftover lavender lemon bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, gooey treat, gently reheat individual bars in the microwave for 10-15 seconds.
- These bars are delightful served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence.
- To prevent the crust from becoming too brown, lightly cover the edges of the crust with aluminum foil during the final 5-7 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American