I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.

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  • Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.

  • Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.

  • Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.

  • While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.

Nutrition Facts

180 calories; 7.1 g total fat; 41 mg cholesterol; 55 mg sodium. 27.4 g carbohydrates; 2.3 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/15/2009
These were very good. I have an essential oil company. If you don't like the texture of the lavender buds you can add a couple of drops of high quality lavender essential oil to the recipe. Read More
(28)
21 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/15/2009
These were very good. I have an essential oil company. If you don't like the texture of the lavender buds you can add a couple of drops of high quality lavender essential oil to the recipe. Read More
(28)
Rating: 4 stars
09/15/2009
These were very good. I have an essential oil company. If you don't like the texture of the lavender buds you can add a couple of drops of high quality lavender essential oil to the recipe. Read More
(28)
Rating: 4 stars
11/14/2008
I'm fortunate to live in an area where there is a lavender farm so lavender is easily obtained. If you make this recipe be sure to use only lavender that has been grown for use in cooking. It will be pesticide free and organic. That is very important so that no poisons are ingested. This is a nice light recipe. Read More
(26)
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Rating: 4 stars
08/06/2009
This is a nice change from the usual lemon bars. I used an 8 x 8 pan and had to cook both stages a little longer. But this helped make a denser bar, which I prefer. I also used egg substitute instead of whole eggs. The color wasn't that great so I added three drops of yellow food coloring. I did not really like the bigger pieces of lavender in the lemon base. In fact, mine kind of migrated toward the middle instead of being evenly distributed throughout the egg mixture. So I would suggest grinding them up with a mortar and pestle or a small food processor. I also added the zest of a lemon. Wasn't sure how the kids would like this, but they did. They are used to eating lavender though. Read More
(21)
Rating: 5 stars
11/14/2008
I too love lavender and these bars were great! I know a lot of people don't consider lavender something used for food but i LOVE it! Read More
(13)
Rating: 4 stars
04/22/2012
really interesting recipe. I didn't have coconut oil so I used all butter... I had a pack of dried lavender I had purchased at the grocery store some time ago and finally found a use for it. I like the flavor.. bonus.. when this was baking the house smelled wonderful! I also added a zest of one lemon instead of the extract Read More
(9)
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Rating: 5 stars
04/28/2011
These were awesome! The hint of lavender with the lemon was great. Will definately make again. Read More
(8)
Rating: 5 stars
02/14/2011
Tasty but I do prefer a higher filling to crust ratio. I left out the lemon extract as it was optional skipped the additional half teaspoon of lavender buds and used sweet almond oil instead of coconut oil. I used freshly squeezed lemon juice (3 lemons) and the zest from all them too. I think the extra lavender would've been too much for these bars. Without it they have a nice floral undertone that makes them taste very light and spring-y. Read More
(8)
Rating: 5 stars
11/19/2008
very easy to make and very very good. Had my daughter and her friends taste them. Raves for more. Read More
(5)
Rating: 4 stars
02/09/2013
I loved the addition of lavender it goes perfectly with lemon. I tend to like my lemon bars more on the tart side than the sweet. I added 2 additional teaspoons of lavender buds to the sugar and used 1/2 cup less sugar than stated in the recipe in the lemon portion. And I did not add the powdered sugar on top. It was delicious! Read More
(2)