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Lavender Lemon Bars

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Lemon bars have always been a favorite of mine but lavender makes them even more delicious. The aroma of the lavender shortbread complements the tart lemon topping–please try them, you’ll be so happy you did!

Ingredients

  • FOR THE SHORTBREAD:
  • 1 Tablespoon Dried Lavender Flowers, Finely Ground
  • 1-½ cup Plus 4 Teaspoons Of All-purpose Flour
  • ½ cups Powdered Sugar
  • ¾ cups Unsalted Butter, At Room Temperature
  • _____
  • FOR THE TOPPING:
  • ½ cups Lemon Juice
  • 2 whole Lemons, Zested
  • 4 whole Eggs
  • 1-½ cup Granulated Sugar
  • 2 pinches Dried Lavender Flowers (whole)

Preparation

Recipe adapted from Bon Appetit Cookbook 2006 edition.

Preheat your oven to 350 degrees and get ready to smell lavender! You’re going to find it easiest if you have a spice grinder or coffee grinder. A food processor could work, or you can just use a mortar and pestle. I used Chad’s spice/coffee grinder. It’s awesome. Grind up 1 Tablespoon of lavender in the grinder. The remaining 2 pinches will be left whole.

Mix together all dry ingredients for the shortbread in a bowl. Add the butter and blend in with a pastry blender (alternatively, you can do all of this in a food processor). It should resemble coarse meal. Now put the dough in a 9×13 pan and press down firmly with your fingers. You want the dough to be even and well pressed. Bake for 20 minutes at 350.

Meanwhile, zest and juice two lemons. You’ll probably have more than a 1/2 C of juice but you can use that for salad dressing or lemon-pepper chicken. Or stick it in the fridge. By the way, do you have lots of fun zesting things? I do. I love it. And I love my microplane zester. It’s delightful and yellow and I got it on sale. Wonderful.

Now for the topping. Mix the eggs and sugar until completely combined. Next add the lemon juice and zest and mix well. When the shortbread has baked, pour the topping mixture over the hot shortbread (this is important–don’t let the shortbread cool) and sprinkle on a few lavender flowers. Bake for another 20 minutes (still at 350).

When they are cooled (don’t you hate letting things cool), carefully cut the lemon bars into squares (or plain-old rectangles) and place on a cooling rack. I put paper towels under mine for easy clean up, but you can just wipe the counter instead. Now dust the tops with powdered sugar and arrange on a pretty plate.

Oh my goodness. These are easily the best lemon bars I’ve ever had. The lavender adds a perfectly light, floral aroma and complements the tart lemon. What amazed me most was the yummy shortbread bottom. Usually I’m not a shortbread person but this had just the right texture and floral flavor. And oftentimes lemon bar crusts are super buttery to the point of being greasy, but not these. Please make these. It gives you an excuse to buy lavender and guys, it’s cheap and makes everything smell awesome. Just do it.

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2 Reviews

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Karla T. on 4.12.2014

Having just received my culinary lavender I was excited to make something with it and this was it. Following the directions exactly as written and they turned out great. There isn’t a thing I would recommend changing. This is a very easy recipe.

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Mary on 7.26.2011

I made these lovely bars this past weekend. I am living out of boxes since I have moved my whole life to south Georgia, and my other favorite lemon bar recipe is neatly packed in one of them. To say it is hot down here is an understatement. But I digress. I have made lemon bars often in my life, but these are out of this world yummy. The lavender is a perfect twist. I didn’t get my butter to room temp, so I recommend that ones does that with this recipe, because I had to add a bit more flour and powdered sugar, and since that was my deal it is in no way a reflection on the recipe. If you want something yummy on a hot summer day, and are feeling adventurous , try this recipe it does not disappoint. PS, I got my lavender at the Dekalb Farmers Market in Atlanta, and this was my first time cooking with lavender, can’t wait to make Marsh-mellows with it in the winter!!

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