The Most Amazing Lemon Lavender Bars
Our family loves lemon. Lemon pie, lemon cake, lemonade, lemon tea, you name it with lemon in it and we love it. So of course, we love lemon bars. Those gooey decadent and often rich bars with that super tart lemon taste is so perfect that you make that mmmmmmm sound automatically.
We held a potluck the other day and were excited to hear someone was bringing us lemon bars. Oh no, she said when she arrived. These aren’t just lemon bars, they are lemon lavender bars. Say what? Well darn if these rank higher than a regular lemon bar. There is something so beautifully magical about these tart and sweet bars that leave a lingering lemon and lavender taste in your mouth. So, begging her for the recipe, I whipped up a batch this morning.
Hope you enjoy them as much as we do!
For the bottom layer:
1 stick of salted butter
1 cup of flour
pinch to 1/4 teaspoon salt
1/4 cup cornstarch
1/3 cup confectioners sugar
2 tablespoons dried lavender flowers
For the top layer:
1 cup sugar (granulated)
1/2 cup flour
1/2 cup lemon juice (about 3 lemons)
Zest from one lemon
In a medium bowl combine all of the ingredients for the bottom layer and either using your hands or a pulse setting on a food processor, combine the ingredients until crumbly (like shortbread).
Press that mixture firmly into the bottom of a 8-inch square pan and bake in the oven at 350°F for approximately 20 or until the edges and top is lightly browned.
Meanwhile in the same bowl (brush out the crumbs so it is semi-clean) beat together the 4 eggs and the sugar until frothy. Mix in the flour, lemon juice, and lemon zest until combined.
Once the bottom layer of the bars is done and out of the oven, pour the lemon mixture over top of the bottom and place back in the oven – lowering the temperature to 325°F and bake for an additional 20 minutes or until the lemon layer is set.
Let the lemon lavender bars cool completely (you may even put them in the fridge for a while) before dusting them with additional confectioners sugar and then cutting into bars. This recipe usually makes 12-16 bars depending on how large or small you cut them.
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