Recipe by Chris Meyer
Yield: Approximately 12 large bars or 20 small squares
3 Tbs dried culinary lavender
½ tsp lavender extract
3 cups granulated sugar
2 sticks salted butter, at room temperature
½ cup lavender sugar
2 tsp vanilla bean paste or vanilla extract
2 cups flour
1/8 tsp salt
2 tsp culinary lavender
2 large lemons, finely zested
6 extra large eggs, room temperature
2 ½ cups lavender sugar
6 large lemons, finely zested (approx 3 Tbs)
1 cup fresh squeezed lemon juice
½ cup flour
Preheat oven to 350 and line a 9×13 baking pan with parchment, or foil, so that it extends 2” over the sides. This will help when pulling the finished product out of the pan to cut it.
Place the culinary lavender in the bowl of a food processor and blend 15 seconds to chop into small pieces. Add 1 cup of the sugar and mix until the lavender is finely ground. Add the remaining sugar and lavender extract and pulse until the lavender mixture is well incorporated.
Cream butter and sugar in a stand mixer, with paddle attachment, till well incorporated and pale yellow in color. Add the vanilla bean paste and lavender extract and mix. Combine the flour, salt, culinary lavender and lemon zest in a bowl. Turn the stand mixer on to low and add the dry ingredients to the butter mixture until just incorporated. Do not over mix or your crust will be tough.
Turn the dough out onto a lightly floured surface and gather into a ball. Flatten with floured hands and press evenly into the prepared 9x13x2 pan. Chill in freezer for 10 minutes or until just firm.
Bake crust for 15-20 minutes, until lightly browned. Cool on a wire rack while the filling is being prepared.
Whisk eggs, lavender sugar, lemon zest, lemon juice and flour until well combined. Pour over the crust and bake for 30-35 minutes, or until filling is set. Let cool to room temperature.
Cut around the edges of the pan with a paring knife and use the parchment handles to remove it from the pan. Cut into squares and dust with powdered sugar.