Lavender Lemon Bars
Ingredients:
lavender sugar:
3 1/4 cups sugar
2 Tbsp. Frolicking Deer Culinary Lavender
crust:
8 oz. unsalted butter, melted and slightly cooled
1/2 cup lavender sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 cups all-purpose flour
filling:
8 large eggs
1 1/4 cups fresh lemon juice
2 3/4 cups lavender sugar
zest of 2 lemons
1/2 cup all-purpose flour
powdered sugar, for serving
Directions:
To make the lavender sugar, place the dried lavender in the bowl of a food processor and blend for 10-15 seconds to chop it into small pieces.
Add 1 cup of sugar the processor and blend well, 20-25 seconds, until the lavender is finely ground and mixed into the sugar.
Add remaining sugar and pulse briefly until well mixed.
to make the crust:
Preheat the oven to 350 degrees F and line a 9x13 pan with foil so that it extends up the sides. Spray with nonstick cooking spray.
In a bowl, whisk together the melted butter, lavender sugar, vanilla and salt.
Once mixed, add the flour and stir with a spatula until combined and no streaks of flour remain.
Scrape the dough into the pan and press it into an even layer. It may seem a little oily, this is normal.
Bake the crust 25-30 minutes, until golden brown.
While the crust is baking, prepare the filling.
In a large bowl, whisk together eggs, lemon juice, lavender sugar and lemon zest. Sift the flour on top and wisk in well.
When the crust is done baking, pour the filling over the hot crust and place it back in the oven.
Reduce the oven temperature to 325 F and bake 25-30 minutes. It's done when the center barely jiggles when you tap the pan.
Once done, remove from the oven and allow to cool to room temperature.
Refrigerate the bars and cut when completely cold. Remove from the pan using the foil as handles.
Use a large chef's knife to cut them and wipe often between cuts.
Sprinkle the tops with powdered sugar and a few lavender buds to garnish.
Click here for Frolicking Deer Culinary Lavender
lavender sugar:
3 1/4 cups sugar
2 Tbsp. Frolicking Deer Culinary Lavender
crust:
8 oz. unsalted butter, melted and slightly cooled
1/2 cup lavender sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 cups all-purpose flour
filling:
8 large eggs
1 1/4 cups fresh lemon juice
2 3/4 cups lavender sugar
zest of 2 lemons
1/2 cup all-purpose flour
powdered sugar, for serving
Directions:
To make the lavender sugar, place the dried lavender in the bowl of a food processor and blend for 10-15 seconds to chop it into small pieces.
Add 1 cup of sugar the processor and blend well, 20-25 seconds, until the lavender is finely ground and mixed into the sugar.
Add remaining sugar and pulse briefly until well mixed.
to make the crust:
Preheat the oven to 350 degrees F and line a 9x13 pan with foil so that it extends up the sides. Spray with nonstick cooking spray.
In a bowl, whisk together the melted butter, lavender sugar, vanilla and salt.
Once mixed, add the flour and stir with a spatula until combined and no streaks of flour remain.
Scrape the dough into the pan and press it into an even layer. It may seem a little oily, this is normal.
Bake the crust 25-30 minutes, until golden brown.
While the crust is baking, prepare the filling.
In a large bowl, whisk together eggs, lemon juice, lavender sugar and lemon zest. Sift the flour on top and wisk in well.
When the crust is done baking, pour the filling over the hot crust and place it back in the oven.
Reduce the oven temperature to 325 F and bake 25-30 minutes. It's done when the center barely jiggles when you tap the pan.
Once done, remove from the oven and allow to cool to room temperature.
Refrigerate the bars and cut when completely cold. Remove from the pan using the foil as handles.
Use a large chef's knife to cut them and wipe often between cuts.
Sprinkle the tops with powdered sugar and a few lavender buds to garnish.
Click here for Frolicking Deer Culinary Lavender
