Gluten-Free Lemon Lavender Bars

A creamy lemon custard on top of a crispy shortbread crust with the faintest lavender flavor.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 149kcal

Preheat oven to 350 degrees (F) and spray an 8x8 inch square pan with non-stick spray. Make a cross shape with two long pieces of parchment paper. Leave an overhang. Set aside
If using whole lavender, grind it in a food processor, coffee grinder, or mortar and pestle.
In a small bowl, whisk together the flour, salt, and lavender until there are no lumps.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, cream the butter, sugar, and vanilla until smooth and creamy.
Add the flour mixture and mix until the mixture comes together until combined, it should start to clump together.
Pat the dough into an even layer in the prepared pan. Bake for 20 minutes or until lightly browned.
Allow to cool while you make the filling. Don't turn the oven off!

In a medium bowl, add lemon zest and granulated sugar and mix with a whisk.
Add the eggs, lemon juice, and flour and mix until thoroughly combined.
Pour the mixture over the crust and bake for 25-30 minutes or until the filling is set and no longer jiggles.
Remove from oven and let cool completely.
Lift the lemon bars out of the pan with the overhang from the parchment paper, if it doesn't come right out use a knife around the inside of the pan to detach the lemon bars.
Cut into 16 squares and dust with powdered sugar.