About this recipe: 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.
Dried lavender buds and virgin coconut oil can be found online.
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)