Ingredients
The following ingredients have 4 Servings
- 1 cup unsalted butter, (softened)
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups sugar
- 1 teaspoon dried culinary lavender
- 4 large eggs
- 6 tablespoons freshly squeezed lemon juice
- 4 tablespoons flour
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lavender extract
- 1/2 teaspoon salt
Instruction
- 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!
