Lavender Lemon Bars

Something about lemon bars just tastes like summer! The sweet-tart curd is perfectly balanced on top of a buttery shortbread crust. As a child, they were my favorite treat. The very thought of the tangy creaminess makes my mouth water. As my palate has matured (that’s a polite way of saying…I have gotten old) I still love my childhood favorite but I have added an aromatic twist. Lavender and lemon pair so perfectly that they beg to accompany each other. The flavor combination takes this classic bar cookie and upgrades it to a level that begs to be served at your next bridal or baby shower.

Ingredients:

Crust:

2 1/2 cups all-purpose flour

1  cups room temperature butter

3/4 cup sugar

1 tsp. salt

1 tsp vanilla

2 drops food-grade lavender oil

2 tsp minced food-grade lavender buds

Filling:

1/2 cup all-purpose flour

8 eggs

1 cup freshly squeezed lemon juice

3 cups granulated sugar

1 Tbsp. lemon zest

Garnish:

1 Tbsp. food-grade lavender buds

1/2 cup confectioners sugar or sanding sugar

Instructions:

1. In a stand mixer with the paddle attachment cream together on medium-low all of the ingredients for the crust.
2. Press the crust into a parchment-lined or lightly greased 9×11 baking dish.
3. Place on the middle rack of an oven preheated to 350° and bake for approximately 10 minutes or until the crust just starts to turn a golden brown.
4. Take out of the oven and cool while making the lemon curd.
5. Change attachment on the stand mixer to whisk and combine all filling ingredients.
6. Whisk until completely smooth.
7. Pour the filling over the cooled crust.
8. Place the pan back in the preheated oven and bake for 25 to 30 minutes until the filling is set. If the lemon curd begins to turn golden, place a piece of aluminum foil on top of the baking pan until the curd is set.
9. Remove the lemon bard from the oven and cool completely.
10. lightly dust the top of the lemon bars with confectioners sugar and sprinkle with lavender buds.

Tips:

• I like to put lavender buds in a sealed container with my confectioner sugar or sanding sugar a few days before baking. This infuses a light lavender flavor into the sugar.
• Air bubbles forming on the top of the baked lemon curd is due to air in the eggs rising to the surface. Use caution not to over whisk. I also like to fold the mixture and release as many air bubbles as I can before pouring the lemon curd mixture over the crust. All in all, don’t worry about a few bubbles…its nothing a little sugar dusting can’t cover!