Friday, December 16, 2016

Lemon-Lavender Bars

I don't know where I came across this idea; maybe it was in one of my many recipe-related Email newsletters.  However, I couldn't find that Email again, so I just googled "Lemon Lavender Lemon Bars" to find a recipe that looked good to me.  I picked this one.  This was so fun to make- I got some dried culinary lavender last time we went to the States, in Sequim, WA, during their Lavender festival. (Make sure you use culinary lavender when you're baking/cooking.) Btw- this might seem like a weird recipe for December, but I love lemon bars anytime, so I went with it.

Lemon-Lavender Bars
adapted from Country Living

1 cup flour, divided
⅓ cup confectioners' sugar
¼ cup cornstarch
¾ tsp. salt
1 stick (1/2 cup) butter
1 tsp. crumbled dried culinary lavender
1 cup granulated sugar
1/2 tsp. dried culinary lavender
3 large eggs
1 large egg yolk
½ cup fresh lemon juice
Zest of 1 lemon

1.  Preheat oven to 350 degrees F. Meanwhile, line an 8-inch square baking pan with parchment, leaving a 2-inch overhang. (I chose to skip this and it was fine-just used cooking spray.)

2.  In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch, and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs. Transfer the dough mixture to the prepared pan, and press the dough evenly into the pan so that it goes up 1/2 inch on the sides. Bake dough until set and golden brown, 20 to 25 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.

3.  In the food processor again, (no need to clean it), process the granulated sugar and lavender until incorporated and fragrant.  Transfer to the bowl of an electric mixer, and beat granulated sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. (You may be able to complete this step in the food processor, but I didn't try it that way.)

4.  Pour filling over the still-warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature; then refrigerate for at least 1 hour. To serve, dust the top with confectioners' sugar and cut into 16 squares. Top with more dried lavender, optional.  

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1 comment:

Lorcutt said...

Love love love lavender and lemon. Yum!