These lemon bars, delicately infused throughout with lavender, are a perennial favorite at the Purple Porch Co-op’s Wednesday evening farmers market in South Bend, IN.
Ingredients
- 1¼ cups sugar
- 2 tablespoons dried culinary lavender
- 1 cup plus ½ tablespoon Bob’s 1-1 Gluten-Free Baking Flour, divided
- ½ cup unsalted butter, melted
- 3 large eggs
- 2 teaspoons lemon zest
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Serves 9
The day before you plan to bake, mix sugar and lavender in a glass jar and let infuse overnight. The next day, separate the lavender from the sugar with a fine mesh strainer. Set the sugar aside in one bowl and the lavender in another.
Preheat oven to 350°. Mix ¼ cup of infused sugar, 1 cup gluten-free flour and melted butter in a bowl. Press mixture into the bottom of an 8-inch square baking dish. Bake for 12 to 15 minutes.
While the crust bakes, place the remaining 1 cup of infused sugar, eggs, ½ tablespoon gluten-free flour, lemon juice, lemon zest, baking powder and salt in a large bowl; lightly whisk by hand until fully combined.
When the crust is done, pour the lemon mixture on top and bake for 22 to 26 minutes. Remove from the oven when the edges are slightly brown and the center is almost set. The center will set as it cools.
After the lemon lavender bars have cooled completely, dust with powdered sugar and sprinkle with reserved lavender. Cut into squares and enjoy. Store leftovers in the fridge for 1 to 2 days.
