Lavender Lemonade Bars

Very nice lavender fragrant when the pan was taken out from the oven. Opps! Obviously I've over-baked it .... a few "sexy" cracked lines.

My first bite on this robust sour tangy lemonade bar ... gosh! SO SOUR ! I couldn’t open my eyes ... the sharp citrus lemon flavour "pierced" into my taste buds and my nerves ! I shouldn’t have reduced the sugar amount …. I should have reduced the lemon juice ….

Recipe adapted from The Suburban Soapbox
Slight modification made in blue.

Lavender Lemonade Bars
Makes 16
For the crust:
142g unsalted butter (I used 113g)
190g all-purpose flour
97g granulated sugar (I used 60g)
1/4 teaspoon kosher salt

For lemon filling:
97g granulated sugar (I reduced to 50g)
15g all-purpose plain flour
3 large eggs, at room temperature
1 egg yolk
3 lemons, juiced
Zest from 1 lemon
2 tablespoons low-fat plain greek yogurt
1 teaspoon heavy cream
1/8 teaspoon kosher salt (omitted)
1 tablespoon culinary lavender

Snow Powder or Confectioners’ sugar for dusting

Method :

Preheat oven to 176ºC degrees. (I adjusted to 170ºC)

Coat the inside of an 8 inch baking dish with cooking spray and then line the pan with parchment paper, leaving an overhang on all sides.  Coat the parchment with cooking spray and set aside. (I greased the parchment paper lightly with soft low-fat spread)

In a food processor, combine the butter, flour, sugar and salt.  Pulse until crumbs begin to form.

Pour the mixture into the prepared baking pan and press onto the bottom of the pan firmly. Make sure to cover the bottom evenly.

Bake until golden brown, approximately 25 to 30 minutes.

While the crust is baking, make the lemon filling :
Remove the zest first before halving and squeezing the lemon to obtain the lemon juice.

Whisk together the eggs, yolk, sugar, lemon zest,  flour, yogurt, heavy cream, salt and lavender using a manual whisk. Lastly add the lemon juice and stir to combine.

When the crust is baked, pour the lemon mixture into the baking pan and bake until set, approximately 15-18 minutes.

Remove from the oven and cool completely. Once cooled, refrigerate until cold.

Holding both sides of the parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 16 bars (4 x 4).

The bars can be stored in a covered container for up to 3 days in the refrigerator. Dust with snow powder or confectioners’ sugar just before serving.

My big boy: "Nice, it's not too sour for me !"
My girl : "Taste better with dusted snow powder."

Anyway, dust with some snow powder and I really enjoyed these cold lemony bars after awhile.  My taste buds has been accustomed to the sour tangy taste ?! …  Love the nice aroma of lavender too. Perfect with a glass of iced mint tea ! Enjoy ^-^!

Linking this post to Bake-Along event, hosted by
Zoe, Joyce & Lena

Bake-Along #82 : Theme - Lemon Bars