Lavender Shortbread Lemon Bars

With this warm weather, what's a better way to refresh than with these yummy lavender shortbread lemon bars!

I got this recipe from SugarHero.com on pinterest.

Ingredients

FOR THE LAVENDER SUGAR:

• 3 1/4 cups granulated sugar

• 2 TBSP culinary dried lavender

FOR THE CRUST:

• 8 oz unsalted butter, melted and slightly cooled

• 1/2 cup lavender sugar

• 2 tsp vanilla extract

• 1/2 tsp salt

• 2 cups all-purpose flour

FOR THE FILLING:

• 8 large eggs

• 1 1/4 cups fresh lemon juice

• 2 3/4 cups lavender sugar

• Zest of 2 lemons

• 1/2 cup all-purpose flour

• Powdered sugar, for serving

Instructions

TO MAKE THE LAVENDER SUGAR:

1. Place the dried lavender in the bowl of a food processor and blend it for 10-15 seconds to chop it into small pieces.Add 1 cup of granulated sugar to the processor and blend well, for 15-20 seconds, until the lavender is finely ground and mixed into the sugar. Add the remaining sugar to the processor and pulse briefly until it's well-mixed.

TO MAKE THE CRUST:

1. Preheat the oven to 350 degrees

2. In a bowl, whisk together the melted butter, lavender sugar, vanilla, and salt.

3. 3 Bake the crust for 25-30 minutes at 350

TO MAKE THE FILLING:

1. In a large bowl, whisk together the eggs, lemon juice, lavender sugar, and lemon zest. Sift the flour on top of the egg mixture, and whisk it in as well.

2. When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes.

3. Once done, remove the pan from the oven and let it cool until it reaches room

4. Sprinkle the top with powdered sugar before serving, and add a few lavender buds on top if desired. Store Lavender Lemon Bars in an airtight container in the refrigerator for up to a week.