Lemon and lavender bars
At first, lavender may sound like a weird ingredient to use in baking. But, I beg to differ. Try it, you might like it. The combination of lavender and lemon, goes extremely well in these bars. Serve as a dessert, snack or with a cup of tea.
Ingredients
Makes: 24 bars
- 400g caster sugar
- 2 teaspoons dried lavender buds
- 115g unsalted butter, softened
- 4 tablespoons softened virgin coconut oil
- 250g plain flour
- 1 small pinch salt
- 4 tablespoons plain flour
- 4 eggs, beaten
- 125ml lemon juice
- 1/2 teaspoon lemon extract
- 1/2 teaspoon dried lavender buds
- 4 tablespoons icing sugar, for dusting
Method
Prep:25min ›
Cook:35min ›
Ready in:1hr
- Preheat an oven to 180 C / Gas 4. Grease an 20x38cm swiss roll tin.
- Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a food processor; blend until the lavender is powdered.
- Beat together 4 tablespoons of the lavender sugar, butter, coconut oil, 250g flour and salt in a bowl until a dough forms; press into the bottom of the prepared tin.
- Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
- While the dough bakes, mix together the remaining lavender sugar, 4 tablespoons flour, eggs, lemon juice, lemon extract and 1/2 teaspoon lavender buds; pour over the baked pastry and return to the oven to bake until the centre is set, about 20 minutes. Allow to cool completely and dust with icing sugar before serving.
Difficult ingredients
Dried lavender buds and virgin coconut oil can be found online.
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Reviews & ratings
Average global rating:
(17)
Reviews in English (14)
These were very good. I have an essential oil company. If you don't like the texture of the lavender buds, you can add a couple of drops of high quality lavender essential oil to the recipe. - 15 Sep 2009 (Review from Allrecipes US | Canada)
I'm fortunate to live in an area where there is a lavender farm, so lavender is easily obtained. If you make this recipe, be sure to use only lavender that has been grown for use in cooking. It will be pesticide free and organic. That is very important so that no poisons are ingested. This is a nice, light recipe. - 14 Nov 2008 (Review from Allrecipes US | Canada)
This is a nice change from the usual lemon bars. I used an 8 x 8 pan and had to cook both stages a little longer. But this helped make a denser bar, which I prefer. I also used egg substitute instead of whole eggs. The color wasn't that great so I added three drops of yellow food coloring. I did not really like the bigger pieces of lavender in the lemon base. In fact, mine kind of migrated toward the middle instead of being evenly distributed throughout the egg mixture. So I would suggest grinding them up with a mortar and pestle or a small food processor. I also added the zest of a lemon. Wasn't sure how the kids would like this, but they did. They are used to eating lavender though. - 24 Jan 2009 (Review from Allrecipes US | Canada)