LAVENDER LEMON BARS
These lavender lemon bars are a delish twist on the classic! Traditional lemon bars made with lavender sugar for a perfect floral, sweet hint.
Provided by How Sweet Eats
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees F.
- In the bowl of your electric mixer, beat the butter, flour, powdered sugar and vanilla extract until combined. It will be crumbly. Press it into a 9x13 inch baking dish. Bake it for 20 minutes, until slightly set.
- While the crust is baking, whisk together the sugar and dried lavender. You can even do this a few days ahead of time to really flavor the sugar!
- In the bowl of your mixer, beat together the 4 eggs and lemon juice. Beat in the lavender sugar, flour, lemon zest, vanilla and lavender extracts. Beat in the salt until combined. Pour the filling over the crust.
- Bake for 25 to 30 minutes, until the top is slightly cracked and set. The inside filling will still be somewhat soft and curd-like! Sprinkle the lemon bars with powdered sugar. Let cool completely before slicing.
- I like to store these in the fridge because they are delicious cold! You can always keep them at room temperature and slice too - they will be softer! Still delish.
- Note: if you don't want to use the dried flowers, you can up the lavender extract to 1/2 teaspoon. If you don't want to use the extract, you can increase the dried flowers by an extra 1/2 teaspoon and also let the lavender sugar sit for a day or two!
LAVENDER LEMON BARS
Hints of lavender and lemon zest in the crust make these treats a favorite. -Judith Hilinski, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon zest; beat until crumbly. Pat into an ungreased 13x9-in. baking dish. Bake for 15 minutes or until edges are golden brown. , Meanwhile, in another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Return to oven and bake 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 95mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LAVENDER LEMON BARS
A hint of Lavender and lemon peel in the crust makes these treats a favorite. The recipe comes from Backyard living
Provided by Barb G.
Categories Bar Cookie
Time 1h15m
Yield 2 dozen bars
Number Of Ingredients 12
Steps:
- In a small mixing bowl, cream butter and powdered sugar; Add the flour, almonds, lavender and lemon peel; beat until crumbly.
- Pat into an ungreased 13-inch x 9-inch x 2-inch baking dish; bake at 350 for 15 minutes or until edges are golden brown.
- Meanwhile, in another small mixing bowl, combine sugar, flour, baking soda, eggs and lemon juice; beat until frothy; pour over HOT crust. Bake at 350 degrees for 20-25 minutes or until golden brown; cool on wire rack, dust with powdered sugar; refrigerated leftovers.
Nutrition Facts : Calories 2224.5, Fat 91.8, SaturatedFat 48, Cholesterol 555, Sodium 1070.5, Carbohydrate 325.2, Fiber 7.2, Sugar 206.8, Protein 33.6
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- Place the dried lavender in the bowl of a food processor and blend it for 10-15 seconds to chop it into small pieces. Add 1 cup of granulated sugar to the processor and blend well, for 15-20 seconds, until the lavender is finely ground and mixed into the sugar. Add the remaining sugar to the processor and pulse briefly until it's well-mixed.
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil so that it extends up the sides, and spray the foil with nonstick cooking spray.
- 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.
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