Thursday, March 16, 2017

Lemon Lavender Bars

I've been meaning to make these for the longest time. I adapted the recipe from a country living lemon lavender bar recipe I clipped a while back. It's so satisfying to have finally made them. Even my two year old son loved this more sophisticated treat. These bars are the perfect balance of tart and sweet, and the added lavender gives them a light herbal flavor. The contrast of bright yellow and deep purple make them pop. Don't wait as long as I did to make these bars! 

2 cups flour 
2/3 cup confectioner's sugar
1/2 cup cornstarch
2 tsp salt
2 sticks butter
3 tsp lavender
2 cups sugar 
6 large eggs
2 large egg yolks 
1 cup fresh lemon juice
zest of 2 lemons

Preheat oven to 350°. Line a 9x13 with parchment paper leaving extra over the rim of the pan. In a food processor or blender, pulse 1 1/4 cups flour, confectioner's sugar, cornstarch, and salt. Add butter, 2 teaspoons lavender and pulse until mixture forms large thick crumbs. Place dough mixture into lined pan and evenly work dough, pressing it thinly along the bottom and up the sides of the pan.
Bake crust until golden, about 22 minutes. Remove from oven and let cool. 
Reduce oven temperature to 325°. In a large mixing bowl, beat together sugar, eggs, and egg yolks until pale yellow. Beat in lemon juice and zest, remaining flour and salt until completely combined. 
Pour filling into crust and sprinkle with remaining lavender. Bake until set about 25 minutes. Remove from pan and cool for 20 minutes. Then refrigerate for 1 hour. Dust the top with confectioner's sugar and cut into even squares. 

Yields: 30 squares

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