Lavender Lemon Bars
Backyard Living
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A hint of lavender and lemon peel in the crust make these treats a favorite.
—Judith Hilinski, Cuyahoga Falls, Ohio
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min
Ingredients:
- 3/4 cup butter
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 2 teaspoons dried lavender flowers
- 2 teaspoons grated lemon peel
- TOPPING:
- 1-3/4 cups sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 4 eggs
- 1/3 cup lemon juice
- Confectioners' sugar
Directions:
In a small mixing bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon peel; beat until crumbly. Pat into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes or until edges are golden brown.
Meanwhile, in a another small mixing bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Bake at 350° for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar.
Refrigerate leftovers. Yield: 2 dozen. Editor's Note: Dried lavender flowers are available from Penzeys Spices. Call 1-800/741-7787 or visit www.penzeys.com.