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
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
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
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
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
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
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
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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
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.
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!
