I did try to pile them up on a cute platter and walk half a block which as they all began to ooze together and fall on my sidewalk and myself, I decided they are much too soft to stack! https://www.lowcarbsosimple.com/luscious-low-carb-lavender-lemon-bars Love the idea, lavender is amazing. Elizabeth!! These were awesome! Butter a 13×9 inch pan and set aside. Ingredients. DO THEY? Once mixed, add the flour and stir with a spatula until it is combined and no streaks of flour remain. I haven’t tried it with oil, so I can’t say for sure. Learn how your comment data is processed. In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch, and 1/2 teaspoon salt to combine. It’s a tricky balance to get them firm enough to cut and serve at room temp, but not rubbery or hard…I’m glad they worked out, though! Shortbread Crust. All are peaceful – so maybe that’s why? I hope that the usage of “hot crust” in the next sentence made it a bit clearer, at least. Made these amazing bars, SPEECHLESS! That is very important so that no poisons are ingested. Use a large sharp chef’s knife and wipe it off often between cuts. Pour the filling over the hot crust and slide it back into the oven…” I’m so sorry if that was confusing. . “Lavender sugar” may sound fancy, but it’s literally something you whiz up in the food processor right before you make the lemon bars. Hey Sav, That sounds delicious! First time I made this recipe, and it was delicious ! If these things bring peace, I’m going to make them by the truck-load, because, after all, it IS summer break as of today, and we are off to a wham-bang start with the kids butting heads ALREADY. Thanks for letting me know, and please enjoy a double batch for me. I used freshly squeezed lemon juice (3 lemons) and the zest from all them too. Subscribe to the SugarHero email list and get a free e-book, right now! These just make me want to take a bite.. So I would suggest grinding them up with a mortar and pestle or a small food processor. Add sugar and lemon zest, and pulse until combined, then add flour and salt and pulse. I would love to hear how it goes and see pictures! They're … Thanks Meggan! While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done. <–cool story about how I'm gonna be all up in lavender's face on the blog this summer! I love lavender but unfortunately never have good luck growing it. Just lovely. Lemons are fresh and bright and add a bit of sunshine to whatever you make with them. Thank you, thank you, no need to store these babies. Add to cart. I have had a recipe of these for a couple years now and they are the best when made with coconut oil in the crust adds a delicious coconut flavor to the lemon bars. I totally agree, these would be awesome at a bridal shower! Definitely will be making these again ! It will be pesticide free and organic. Lavender Lemon Bars These enchanting sunshiny lavender lemon bars will become your favorite dessert to serve at any summer party! Allow to cool completely and dust with confectioners' sugar before serving. Lemon Lavender Thyme Bars. It was delicious! Ingredients 1/2 cup Coconut oil (or butter)(Because my mom is allergic to coconut I add an alternative.) These are so pretty! To cut, remove the bars from the pan using the foil as handles. For the cleanest cuts, refrigerate the bars and cut them when completely cold. Just wanted to let you know that I made these for a dinner party last night. So glad to hear you enjoyed them, Heather! I’m heading back home this weekend for a while. I love hearing when a recipe is enjoyed, thanks again! I actually tried this recipe and the result was delicious! . Subscribe to the SugarHero mailing list and get a free recipe book! I added 2 additional teaspoons of lavender buds to the sugar and used 1/2 cup less sugar than stated in the recipe in the lemon portion. Directions. In another bowl, add together the flour, salt and lavender. I would have never thought of putting them together but I can’t wait to try it! I made some for Christmas gifts a few years ago, packaged in purple jars. Since we had some gorgeous Meyer lemons on hand, we thought it might be fun to put a fresh, floral twist on the classic… with a little lavender to make our lavender lemon bars! Luckily after a pile of wet wipes and a glass of wine, I recovered from this mistake. Just a little greasy but a little butter never hurt nobody. Were you popping in to visit my brain this weekend? Preheat the oven to 350 degrees Fahrenheit. Homemade lavender sugar is used in the crust and filling, to add a light lavender flavor. I used an 8 x 8 pan and had to cook both stages a little longer. Haha, you’re so right! They’re his favorite, and 2). Did I not make enough custard? These lemon bars make me absolutely happy! For the topping: powdered sugar, to taste pinch of lavender, if desired. very easy to make and very very good. It’s very aromatic, with a woodsy, vanilla fragrance and a mildly herbal taste. NO SPAM--Just delicious dessert recipes in your inbox. The little lavenders were gorgeous. Make them for your next party or to treat your family to a delightfully sweet snack after dinner. These would be so perfect for a bridal shower, don’t you think? They smell amazing. I’m a simple girl with simple needs. I would be thrilled if that technology really existed. Yes! Unfortunately, I didn’t realize that when I first purchased culinary lavender online. You can buy non-melting sugar at, Patterned Pumpkin Roll Recipe (Video Tutorial), Champagne White Chocolate Truffles Recipe, Edible Christmas Cookie Boxes (Recipe & Tutorial), dried culinary lavender is also available online. I don’t think this is the last lavender + lemon combo that will end up on this blog! I also think vanilla beans or a bit of rosemary would be awesome substitutes for the lavender. Allow to cool completely and dust with confectioners' sugar before serving. Your comment will be visible after approval. Without it they have a nice floral undertone that makes them taste very light and spring-y. What do you think about adding a dot of lavender oil? I love floral flavors in food (sweet and savory). Thanks! Place the dried lavender in the bowl of a food processor and blend it for 10-15 seconds to chop it into small pieces. I don’t know if these invoke peace, but maybe you can lock the kitchen door while you’re making them, crank the music up, and pretend like you’re home alone! The ultimate domestic project: Combining baking and gardening. I plan to make these for a party this weekend – I LOVE lavender! I adore lemon bars, and the addition of lavender makes this version more delicate and quaint than ever! YOU MAY NOT republish, redistribute, or otherwise use any images or text, in part or in whole, without express written permission from the author. I can’t wait to try this! And I did not add the powdered sugar on top. I left out the lemon extract as it was optional skipped the additional half teaspoon of lavender buds and used sweet almond oil instead of coconut oil. They're tangy, sweet, and refreshing! It’s amazing. Add butter and lavender, and pulse until the mixture resembles coarse crumbs. I also used egg substitute instead of whole eggs. 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