Lavender lemon bars

INGREDIENTS

Lavender Sugar:

• 3 1/4 cup granulated sugar

• 2 tbsp culinary dried lavender

Crust:

• 1 cup unsalted butter, melted and slightly cooled

• 1/2 cup lavender sugar

• 2 tsp vanilla extract

• 1/2 tsp salt

• 2 cups all-purpose flour

Lemon Filling:

• 8 large eggs

• 1 1/4 cups fresh lemon juice

• 2 3/4 cups lavender sugar

• 2 Tbsp Zest (approx. 2 lemons)

• 1/2 cup all-purpose flour

• Powdered sugar, for serving

INSTRUCTIONS

To Make the Lavender Sugar:

• Place the dried lavender in the bowl of a food processor or coffee grinder and blend it for 10-15 seconds to chop it into small pieces.

• Pour ground lavender into sugar and mix well (for best results make a few hours before)
  

To Make the Crust:

• Preheat the oven to 350 degrees F.

• Spray 9x13 pan with nonstick cooking spray, then line a pan with parchment paper so that it extends up the sides.

• In a bowl, whisk together the melted butter, lavender sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until it is combined and no streaks of flour remain. Scrape the dough into the pan and lightly press it into an even layer. It might seem a little greasy—this is normal.

• Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.
  

To Make the Filling:

• In a large bowl, whisk together the eggs, lemon juice, lavender sugar, and lemon zest.

• Sift the flour on top of the egg mixture, and whisk it in as well.

• When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven.

• Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.

• Once done, remove the pan from the oven and let it cool until it reaches room temperature.

• For the cleanest cuts, refrigerate the bars and cut them when completely cold.

• To cut, remove the bars from the pan using the parchment paper as handles. Use a large sharp chef’s knife and wipe it off often between cuts.

• Sprinkle the top with powdered sugar before serving, and add a few lavender buds on top if desired.

• Store Lavender Lemon Bars in an airtight container in the refrigerator for up to a week.