We have been growing lavender in my garden for over 10 years and
I have always wanted to use lavender in recipes,
but never have….until now.
We decided to make Lemon Lavender Bars.
I couldn’t think of a better marriage than lemon and lavender.
You immediately get a tangy, lemony taste from the lemon and
then a perfumey lavender taste.
The lavender was faint enough that it didn’t take over and
it paired really well with the lemon.
I added a 1/2 t of dried lavender buds to the crust and
I sprinkled about 1 t of dried lavender over the lemon filling before I baked the bars.
I wasn’t sure how much to use and
didn’t want to over do it, the first time around.
It was amazing..
the wonderful, perfumey lavender scent that came from the oven while baking.
The heat from the oven really released the lavender scent.
I was so glad I challenged myself to add lavender to a recipe~
Next recipe to try….
Honey and Lavender Glazed Chicken Breast.
Sounds Delicious, doesn’t it?
fresh lemon juice
grated lemon zest
1 1/2 cups
for dusting, optional
- In a medium bowl combine flour, confectioners’ sugar and lavender; cut in butter until crumbly.
- Press into an ungreased 13 x 9 x 2 inch baking pan.
- Bake at 350º for 20 to 30 minutes or until lightly browned.
- For filling:
- In a large mixing bowl, beat eggs until frothy. Stir in lemon juice and peel. Combine the sugar, flour, and baking powder. Stir into the egg mixture. Pour over crust. Sprinkle lavender over top.* Bake for 25 minutes or until set. Cool on a wire rack.
- Cut into bars and sprinkle with confectioners’ sugar if desired.
* I added an extra sprinkle of lavender to the top of the bars for picture taking purposes.
Health Note: Potatoes are a root vegetable that grows in the ground. Eating the skin of potatoes provides fiber that helps with digestion~