I couldn’t wait to share this recipe with everyone. This year marked the 2nd Annual Food Blogger Cookie Swap where bloggers all over the world participated in a cookie exchange. There is nothing like getting home-made cookies waiting for you when you come home.
Last year I made my famous rugelach which has been getting some pretty awesome publicity lately and is now a family favorite. But for this years sweet treat, I wanted to make something a little brighter and softer. I have some dried lavender leftover from when I made panna cotta and was eager to make lemon bars. I asked on Facebook a few weeks ago whether I should pair rosemary, thyme or lavender with the lemon bars and majority chose lavender, so I did. Though..watch out for rosemary and thyme, I think that would be a gorgeous combination too.
Erin over at The Spiffy Cookie and Julie from ROJ Running were the lucky receivers of the lemon bars and of course I recieved some amazing treats from them too! Erin sent me molasses cookies and Julie cherry-limade cookies. Yumm!
Lavender Lemon Bars
Ingredients
For the crust:
- 1/2 lb butter room temperature
- 1/2 cup sugar
- 2 cups flour
- 1 Tb dried lavender
- 1/8 tsp salt
For the filling:
- 6 eggs room temperature
- 2 cups sugar
- 1 cup fresh lemon juice About 3-4 lemons
- Zest of 2-3 lemons
- 1 cup flour
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar together in mixer until well incorporated.
- In another bowl, add together the flour, salt and lavender. Add flour mixture to butter mixture with mixer on low and mix until just incorporated.
- With floured hands, take dough and gather into a ball. Then flatten dough and form in a 9 x 13 baking dish, bringing up 1/2in on each side.
- Allow to chill in refrigerator for 30 minutes.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for about 30 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.
Erin @ The Spiffy Cookie says
December 12, 2012 at 6:17 amLoved these! So glad we had each other 🙂
Erin @ The Spiffy Cookie recently posted..Creamy Ricotta Spinach & Shells
Chris says
December 12, 2012 at 9:02 amThank you so much for the lovely bars! They were delicious and a wonderful treat from a wonderful you! Happy holidays!
Diane {Created by Diane} says
December 12, 2012 at 9:51 amthese looks delicious, oh how I wish I was one of the receivers of these 🙂 LUCKY-LUCKY people go these!
Diane {Created by Diane} recently posted..Gingerbread Spice Cut Out Cookies
Patricia | The Answer Is Cake says
December 13, 2012 at 3:46 amI love love love lemon and lavender together. And I really like the idea of separating the flavours as you’ve done here, adding the dried lavender to the crust and leaving the filling as plain lemon. Bookmarked!
Patricia | The Answer Is Cake recently posted..Peach Cake
Wendy says
December 14, 2012 at 10:41 amI LOVE this flavor combination! Thanks for the recipe. These look delicious. When I saw them on the cookie swap recipe round-up I had to print it off. Yum!
Wendy recently posted..Chocolate Marshmallow (Mallomar) Cookies or The Tale of the Ill Tempered Chocolate
Marissa | Pinch and Swirl says
December 16, 2012 at 9:42 amHi. Saw these on Tastespotting and had to come see the recipe. Bookmarked! These look delicious…Love lemon and lavender. 🙂
Samantha says
December 16, 2012 at 10:21 amHi Marissa! That’s awesome, please let me know how they come out when you make them! Happy Holidays!
luana says
April 21, 2013 at 1:24 pmHow much is 1/2 lb butter pls?
Samantha says
April 21, 2013 at 5:07 pmHi…I’m not exactly sure what you’re asking? 1/2lb butter = 2 sticks if that helps? Let me know if you need anything else!
Mireille says
December 30, 2013 at 6:15 pmI love using lavender in recipes – flavor is just amazing – I must try these
Samantha says
January 1, 2014 at 11:44 amI love lavender as well. Next will be lavender shortbread!