Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 1 cup granulated sugar
- ¼ cup fresh lemon juice
- 2 large eggs
- 1 tablespoon dried culinary lavender buds, finely ground
- 1 cup powdered sugar, for dusting (optional)
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, ½ cup powdered sugar, and salt. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the crumb mixture evenly 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, and ground lavender until well combined.
- Step 4: Pour the lemon lavender filling over the baked crust. Bake for another 20-25 minutes, or until the filling is set and lightly golden around the edges. Let cool completely in the pan.
- Step 5: Once completely cool, dust with powdered sugar (optional) and lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
- Store leftover bars in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warmer, gooier treat, gently reheat individual bars in the microwave for 10-15 seconds.
- Serve these bars alongside a scoop of vanilla bean ice cream for a delightful contrast of warm and cool flavors.
- To ensure even baking and prevent a burnt crust, lightly cover the edges of the pan with aluminum foil during the final 10 minutes of baking the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American