Lemon Lavender Bars
Happy Spring!! This recipe will have your whole kitchen smelling so fresh and amazing.
For the Crust:
Ingredients
- ½ lb. of butter, unsalted, room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1/8 tsp. kosher salt
- ½ tbsp. dried lavender buds
Directions
Preheat oven to 350 degrees F.
For the crust, cream the butter and sugar until light and fluffy in a bowl with an electric mixer fitted with the paddle attachment. Combine the flour, salt and lavender buds in a separate bowl and, with the mixer on low, slowly add to the butter mixture just until mixed. Pour the dough onto a well-floured surface and pat into a ball. Flatten with floured hands a press into an 8 by 8 by 2-inch baking pan, building up a ½-inch edge on all sides. Chill.
Bake the crust for 20-25 minutes, until very lightly browned. Let cool. (If you pour filling in while hot you will have lemony scrambled eggs) Leave oven on.
For the Filling:
Ingredients
- 6 extra-large eggs, at room temperature
- 3 cups granulated sugar
- 2 tbsp. grated lemon zest (4-6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- Powdered sugar, for dusting
Directions
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, flour and lavender buds. Pour over the crust and bake for 40-45 minutes, until filling is set. Let cool completely to room temperature.
Cut into squares and dust with powdered sugar.