Lemon Lavender Bars

Lemon Lavender Bars

A classic lemon bar with an unexpected twist, this dessert features a no-bake crust and a stovetop lemon curd filling. The addition of homemade lavender sugar gives a subtle floral hint to elevate the citrus flavours and help you embrace the early summer season. It’s a wonderful treat to serve this time of year!
Crust
1 1/2 cups (375 mL) graham cracker crumbs
1/4 cup (60 mL) oat flour
1/3 cup (80 mL) sugar
1/2 cup (125 mL) unsalted butter, melted
Pinch salt
Filling
1 1/2 cups (375 mL) sugar
2 tsp (10 mL) culinary lavender
Zest of 2 lemons
1/4 cup (60 mL) water
3/4 cup (175 mL) fresh lemon juice
1/4 cup (60 mL) cornstarch
1/2 cup (125 mL) unsalted butter, cold, cubed
6 large egg yolks, at room temperature
Icing sugar for dusting
Lemon peel curls for garnish

Directions:
For the crust, place graham cracker crumbs, oat flour, sugar, butter and salt in a large mixing bowl. Stir until well blended. Transfer to an 8-inch (20-cm) square baking dish lined with parchment paper. Pat down into a firm, even crust. Refrigerate for at least 30 minutes or overnight.

For the filling, place sugar, lavender and lemon zest in a food processer. Pulse until lavender is finely blended into sugar, about 1 minute.

Transfer sugar mixture to a large saucepan. Add water, lemon juice and cornstarch. Whisk to combine. Cook over medium-low heat, whisking often until mixture is hot and giving off steam, 8 to 10 minutes. Remove from heat and gradually whisk in butter until emulsified.

Place egg yolks in a large bowl. Whisk to combine. Slowly whisk lemon mixture into yolks to temper. Return mixture to the saucepan and continue cooking, whisking constantly, until mixture thickens like a loose mayo, about 20 minutes. Pour filling over prepared crust. Place on a cooling rack and cool to room temperature. Refrigerate until firm, about 2 hours.

Cut into even squares, wiping knife with wet paper or tea towel between each cut. Dust with icing sugar and garnish with lemon peel curls (or any extra zest). Keep refrigerated until ready to serve.   Yield: 16 bars








curls (or any extra zest). Keep refrigerated until ready to serve.


Makes 16 bars