Lavender Lemon Bars

makes about 30 (2-inch) squares
Recipe from cookthink

This recipe was inspired by Smitten Kitchen's lemon bars and VeganYumYum's lavender shortbread. To add more lavender favor, put the lavender in the sugar a day in advance.

instructions

1. The day before, put the lavender and granulated sugar in an airtight container. Let sit in a cool, dry place to give the sugar a lavender flavor.

2. Preheat the oven to 350F. Grease a 9x13 baking sheet.

3. For the crust: cream the butter, sugar, and lavender together with an electric mixer until light and fluffy. Fold in the flour and salt with a spatula, and then mix on low until small balls of dough form.

4. Remove to a floured surface and press into a ball with your hands. Flatten it out on the board into a rectangle of about the same size as your baking pan. Lift the dough off the surface and press it into the baking pan, leaving a 1/2-inch edge on all sides. Refrigerate for about 15 minutes.

5. Bake the crust for 15-20 minutes, until barely browned. Set to cool on a wire rack.

6. For the filling: whisk together the eggs, 1 2/3 cup sugar, lemon zest, juice and flour until combined. (It should be a bright yellow color.) Pour the filling onto the crust and jiggle the pan gently to evenly distribute the filling.

7. Bake for 30 minutes, or until filling is set. Once cool, cut into squares and dust with powdered sugar.