Lavender Lemon Bars Recipes

LAVENDER LEMON BARS

Steps:

• Preheat your oven to 350 degrees F.
• In the bowl of your electric mixer, beat the butter, flour, powdered sugar and vanilla extract until combined. It will be crumbly. Press it into a 9x13 inch baking dish. Bake it for 20 minutes, until slightly set.
• While the crust is baking, whisk together the sugar and dried lavender. You can even do this a few days ahead of time to really flavor the sugar!
• In the bowl of your mixer, beat together the 4 eggs and lemon juice. Beat in the lavender sugar, flour, lemon zest, vanilla and lavender extracts. Beat in the salt until combined. Pour the filling over the crust.
• Bake for 25 to 30 minutes, until the top is slightly cracked and set. The inside filling will still be somewhat soft and curd-like! Sprinkle the lemon bars with powdered sugar. Let cool completely before slicing.
• I like to store these in the fridge because they are delicious cold! You can always keep them at room temperature and slice too - they will be softer! Still delish.
• Note: if you don't want to use the dried flowers, you can up the lavender extract to 1/2 teaspoon. If you don't want to use the extract, you can increase the dried flowers by an extra 1/2 teaspoon and also let the lavender sugar sit for a day or two!

LAVENDER LEMON BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon zest; beat until crumbly. Pat into an ungreased 13x9-in. baking dish. Bake for 15 minutes or until edges are golden brown. , Meanwhile, in another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Return to oven and bake 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

LAVENDER LEMON BARS

Steps:

• In a small mixing bowl, cream butter and powdered sugar; Add the flour, almonds, lavender and lemon peel; beat until crumbly.
• Pat into an ungreased 13-inch x 9-inch x 2-inch baking dish; bake at 350 for 15 minutes or until edges are golden brown.
• Meanwhile, in another small mixing bowl, combine sugar, flour, baking soda, eggs and lemon juice; beat until frothy; pour over HOT crust. Bake at 350 degrees for 20-25 minutes or until golden brown; cool on wire rack, dust with powdered sugar; refrigerated leftovers.