Ingredients
- All-purpose flour, 1 1/2 cups
- Powdered sugar, 1/2 cup
- Salt, 1/4 teaspoon
- Cold unsalted butter, 1/2 cup (1 stick), cubed
- Eggs, 3 large
- Granulated sugar, 1 cup
- Lemon juice, 1/2 cup, freshly squeezed
- Dried culinary lavender, 1 tablespoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 2: Press the mixture firmly into the bottom of an ungreased 8×8 inch baking pan. Bake for 20-25 minutes, or until the crust is lightly golden brown.
- Step 3: While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, and dried lavender in a separate bowl until well combined.
- Step 4: Pour the lemon mixture over the hot crust and bake for another 20-25 minutes, or until the filling is set and no longer jiggles when you gently shake the pan.
- Step 5: Let the bars cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar (optional) and cut into squares.
Notes
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days to maintain their tangy freshness.
- If you prefer a slightly warmer bar, gently microwave individual squares for about 10 seconds, but be careful not to overheat them.
- Serve these delightful bars chilled or at room temperature, garnished with a sprig of fresh lavender or a lemon twist for an elegant touch.
- For a more pronounced lavender flavor, gently rub the dried lavender between your fingers before adding it to the egg mixture to release its essential oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American