I made these bars so long ago, I can’t even remember what for. I do remember finding the inspiration for them from trying a lavender lemon bar from the bakery case at Surfas when Kelley and I went there a year or two ago. Jennifer got me a sachet of dried lavender last Christmas and I think that’s what prompted me finally get in gear and make them. I’m sure Jenn meant it to be used for other things, but alas, my world revolves around whatever I can eat.
Here’s the recipe, as adapted from Studio Cuisine Blog.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup + 2 tbsp granulated sugar
- 2 tbsp packed light brown sugar
- 1 cup all-purpose flour
- 1/2 tsp dried lavender
- pinch of kosher salt
- 2 large eggs
- 3/4 cup granulated sugar
- 3 tbsp all-purpose flour
- 1/4 cup lemon juice (from 1 lemon)
- zest of one lemon
- powdered sugar, for topping
1. Preheat oven to 350 degrees F. Butter 8×8 baking dish and set aside.
2. To make the crust, cream together softened butter and sugars at medium speed until light and fluffy. Stop mixer to scrape down the sides of the bowl, and add flour, lavender, and salt. Mix at low speed until just combined.
3. Press crust into buttered (or foil-lined) baking dish, and bake for 18-20 minutes until light brown.
4. While crust is baking, make your filling. Whisk together eggs and sugar in a medium-sized bowl until smooth. Add flour, lemon juice, and lemon zest, and whisk until fully combined.
5. Remove crust from oven, and pour filling over warm crust. Place lemon bars back in oven and bake for an additional 20 to 25 minutes until crust is firm to the touch.
6. Cut bars into squares and dust with powdered sugar before serving.
7. Lemon bars will last sealed in an airtight container in the refrigerator for up to four days.
Ta-da! I’ve had a few floral-inspired desserts before, and there’s definitely a fine line between having that floral essence and…something that tastes like soap. This recipe nicely manages to avoid the latter, but still had that nice lavender smell to it. With the dried lavender in the crust, you didn’t get any of the dried lavender texture in your mouth either.