Page 16 - MHB_Booklet_March2020.indd

To Make The Filling:
1- In a large bowl, whisk together the eggs, lemon juice, lavender sugar, and lemon zest. Sift the flour on top of the egg mixture, and whisk it in as well.
2- When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
3- Once done, remove the pan from the oven and let it cool until it reaches room temperature.
4- Sprinkle the top with powdered sugar before serving, and add a few lavender buds on top if desired.
Tip: For the cleanest cuts, refrigerate the bars and cut them when completely cold. Store Lavender Lemon Bars in an airtight container in the refrigerator for up to a week.