Lavender shortbread + Lemon bars = Lavender lemon bars
January 15th, 2008
I know I’ve talked about my lavender issues before, but this week as I got ready to add VeganYumYum’s Lavender Shortbread to Cookthink, I revisited lavender as an ingredient. I was getting ready for a little dinner party and needed a good dessert, something sweet and light, with a little tartness to finish off a rich meal. With the lavender shortbread fresh on my brain, I came across a post about lemon bars at Smitten Kitchen and put the two together to come up with these Lavender Lemon Bars.
Putting the sugar and lavender together in advance lets the sugar soak up some of the floral notes. The crust ended up being perfectly crumbly. I’m sure I’ll be making these again.
January 15th, 2008 at 9:02 pm
Mmm… those sound heavenly. I love the scent of lavender as well, but have never baked with it. I think this will be my first foray. Thanks.
January 16th, 2008 at 4:39 am
Hey, this is really cool! I’ll have it featured on our blog soon!
January 16th, 2008 at 8:19 am
Genius!
January 16th, 2008 at 9:59 am
What an interesting combination, this sounds great! I love lemon bars, so I’m sure I’d take to this too.
January 16th, 2008 at 12:26 pm
I’m so glad you all want to try these out! Let me know how they turn out for you.
January 17th, 2008 at 11:28 am
Claire - I placed an order with Penzey’s that night for culinary lavender (among other things). Once I receive my spices and get a chance to bake these, I’ll let you know how they turn out.
January 18th, 2008 at 10:07 am
genius! oh those look amazing. i love lemon bars, what an interesting twist.
January 18th, 2008 at 10:47 am
These look incredible. The Lemon & Lavender combo sounds really refreshing.
January 18th, 2008 at 1:47 pm
This looks great and sounds interesting. I have the same issues with lavender that you addressed earlier. So, is the lavender notes mellow enough for someone with lavender food issues? I’m assuming yes.
January 18th, 2008 at 2:35 pm
My wife makes all kinds of deserts with lavender… and the success seems to depend on the type of lavender itself.. and how long and by what method you pull the flavor out of the blossoms. I have also grilled lamb with the actual stems with the blossoms, and then pulled them out to serve. Again depends on the type of lavender. Some is quite bitter and unpleasant. Some quite delicious.
January 18th, 2008 at 6:42 pm
That looks like an amazing combination. I really should try and make these!
January 19th, 2008 at 1:47 pm
Have you ever added Lavander to a green salad? I buy “field greens” at the store and then add fresh thyme, parsley, mint and lavender buds to it. Dress with oil, orange juice and vinegar, salt and pepper and oh baby! It’s good!
January 21st, 2008 at 10:16 pm
This sounds brilliant! Besides herbes de Provence butter to slather under the skin of my chicken…or sprinkling inside salt roasted fish or mixing in with the salt crust itself…one of favorite lavender uses is lavender simple syrup. For iced teas and cocktails - divine.
I can’t wait to bake these cookies!
January 21st, 2008 at 10:46 pm
chuck - yes, I found them most mellow. it had none of the soapy elements I so fear from lavender, instead tasting pleasantly floral with the lemon.
jack - you’re right, the quality of the lavender definitely changes the experience. I was very lucky with the packet I bought, and I think the initial treatment of leaving it in the sugar and then crushing it in the creaming of butter and sugar worked well with the herb.
Everyone - I’m so glad these appeal so widely! I can’t wait to hear how they turn out for everyone.
January 31st, 2008 at 8:50 am
Follow up - I made these last night (finally) and am enjoying one right now. They’re delicious! I had high hopes because they smell wonderful when baking and equally wonderful cooled off - butter, lavender, and lemon all mingled together. The lavender flavor is nice and subtle even though I had the infused sugar sitting for about a week before I used it. The tartness of the lemon balances nicely with the floral of the lavender. These are a keeper!
February 9th, 2008 at 10:31 am
[…] Oh well. I guess next time I’ll just try Claire from Cookthink’s recipe! […]