Lavender Lemon Bars

Name: Lavender Lemon Bars
Ingredients: FOR THE CRUST:; 1/2 cups Unsalted Butter, Softened; 2 Tablespoons Packed Light Brown Sugar; 6 Tablespoons Granulated Sugar; 1 cup All-purpose Flour; 1/4 teaspoons Dried Lavender; 1/4 teaspoons Almond Extract (optional); 1 pinch Salt; FOR THE FILLING:; 2 whole Large Eggs; 3/4 cups Granulated Sugar; 3 Tablespoons All-purpose Flour; 1/4 cups Lemon Juice; 1 teaspoon Lemon Zest

14 ingredients

8 steps

Ingredients

FOR THE CRUST:
1/2 cups Unsalted Butter, Softened
2 Tablespoons Packed Light Brown Sugar
6 Tablespoons Granulated Sugar
1 cup All-purpose Flour
1/4 teaspoons Dried Lavender
1/4 teaspoons Almond Extract (optional)
1 pinch Salt
FOR THE FILLING:
2 whole Large Eggs
3/4 cups Granulated Sugar
3 Tablespoons All-purpose Flour
1/4 cups Lemon Juice
1 teaspoon Lemon Zest

Directions

1

Preheat oven to 350°F. Butter an 8x8 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. Add flour, lavender, optional almond extract, and salt. Mix at low speed until just combined.
3

Press crust into buttered 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 4 days.
8

Recipe adapted from the Joy the Baker Cookbook.