Lavender Lemon Bars

• FOR THE SHORTBREAD:
• 1 Tablespoon Dried Lavender Flowers, Finely Ground
• 1-1/2 cup Plus 4 Teaspoons Of All-purpose Flour
• 1/2 cups Powdered Sugar
• 3/4 cups Unsalted Butter, At Room Temperature
• _____
• FOR THE TOPPING:
• 1/2 cups Lemon Juice
• 2 whole Lemons, Zested
• 4 whole Eggs
• 1-1/2 cup Granulated Sugar
• 2 pinches Dried Lavender Flowers (whole)

1. Recipe adapted from Bon Appetit Cookbook 2006 edition.
2. Preheat your oven to 350 degrees and get ready to smell lavender! You're going to find it easiest if you have a spice grinder or coffee grinder. A food processor could work, or you can just use a mortar and pestle. I used Chad's spice/coffee grinder. It's awesome. Grind up 1 Tablespoon of lavender in the grinder. The remaining 2 pinches will be left whole.
3. Mix together all dry ingredients for the shortbread in a bowl. Add the butter and blend in with a pastry blender (alternatively, you can do all of this in a food processor). It should resemble coarse meal. Now put the dough in a 9x13 pan and press down firmly with your fingers. You want the dough to be even and well pressed. Bake for 20 minutes at 350.
4. Meanwhile, zest and juice two lemons. You'll probably have more than a 1/2 C of juice but you can use that for salad dressing or lemon-pepper chicken. Or stick it in the fridge. By the way, do you have lots of fun zesting things? I do. I love it. And I love my microplane zester. It's delightful and yellow and I got it on sale. Wonderful.
5. Now for the topping. Mix the eggs and sugar until completely combined. Next add the lemon juice and zest and mix well. When the shortbread has baked, pour the topping mixture over the hot shortbread (this is important-don't let the shortbread cool) and sprinkle on a few lavender flowers. Bake for another 20 minutes (still at 350).
6. When they are cooled (don't you hate letting things cool), carefully cut the lemon bars into squares (or plain-old rectangles) and place on a cooling rack. I put paper towels under mine for easy clean up, but you can just wipe the counter instead. Now dust the tops with powdered sugar and arrange on a pretty plate.
7. Oh my goodness. These are easily the best lemon bars I've ever had. The lavender adds a perfectly light, floral aroma and complements the tart lemon. What amazed me most was the yummy shortbread bottom. Usually I'm not a shortbread person but this had just the right texture and floral flavor. And oftentimes lemon bar crusts are super buttery to the point of being greasy, but not these. Please make these. It gives you an excuse to buy lavender and guys, it's cheap and makes everything smell awesome. Just do it.

shortbread, dried lavender flowers, flour, powdered sugar, butter, lemon juice, lemons, eggs, sugar, flowers

Taken from tastykitchen.com/recipes/desserts/lavender-lemon-bars/ (may not work)