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Lavender Lemon Bars Recipe

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4.2 from 9 reviews

These Lavender Lemon Bars are a delightful vegan treat featuring a buttery crust and a luscious lemon-lavender filling. Infused with culinary lavender and fresh lemon juice, this refreshing dessert is perfect for spring or summer gatherings. The bars are dusted with powdered sugar and optional lavender for an elegant finish.

Ingredients

Crust

  • 1/2 cup vegan butter, melted
  • 1/4 cup granulated sugar
  • 1 cup all purpose flour
  • 1/4 teaspoon salt

Filling

  • 1 1/2 cups granulated sugar
  • 1 teaspoon dried culinary lavender
  • 2 teaspoons lemon zest
  • 3/4 cup fresh squeezed lemon juice
  • 1 1/4 cups unsweetened soy milk (or oat, coconut, almond milk)
  • 6 tablespoons cornstarch
  • Tiny pinch of turmeric (for color)

To Finish

  • Powdered sugar, for dusting
  • More dried lavender, optional, for garnish

Instructions

  1. Prepare the lavender sugar: Add dried culinary lavender and granulated sugar to a food processor and pulse or blend for about 20 seconds until the lavender is finely ground and well mixed with the sugar. Set aside until needed. This can be done while the crust bakes or days in advance to enhance flavor.
  2. Preheat oven: Set your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift out the bars later.
  3. Make the crust: In a medium bowl, combine melted vegan butter, 1/4 cup granulated sugar, and salt. Stir in the all-purpose flour until a thick dough forms. Press the dough evenly and firmly into the bottom of the prepared pan using your hands. Bake for about 18 minutes or until the edges are lightly browned. Remove from oven and set aside.
  4. Make the filling: In a medium saucepan, whisk together lemon zest, fresh lemon juice, lavender-infused sugar, unsweetened soy milk, cornstarch, and a tiny pinch of turmeric to add color. Place over medium-high heat and whisk frequently until the mixture thickens and bubbles. Do not overcook. Remove from heat once thickened.
  5. Spread filling and let cool: Pour the lemon-lavender filling evenly over the baked crust. Allow the bars to cool at room temperature for 30 minutes, then transfer to the refrigerator for 1 to 2 hours or overnight to let the filling set completely.
  6. Serve: Using the parchment paper overhang, lift the bars out of the pan. Dust generously with powdered sugar and optionally sprinkle with additional dried lavender for garnish. Cut into 16 squares and enjoy your refreshing lavender lemon bars.

Notes

  • Ensure to use fresh squeezed lemon juice for the best vibrant flavor.
  • Dry culinary lavender is essential; avoid lavender blends that include other herbs.
  • You can prepare the lavender sugar in advance to deepen the floral aroma.
  • Use parchment paper with overhang to easily remove bars from the pan.
  • The turmeric is optional and used only to give a subtle yellow color to the filling without affecting the flavor.
  • Refrigerate until fully set to achieve clean cuts and proper texture.

Find it online: https://bitezly.com/lavender-lemon-bars-recipe/