Lavender Lemonade Bars
If you follow me on Facebook, Twitter or Instagram, you are aware that I just moved and updated my kitchen. I was unable to bake anything for quite sometime and was slacking on the Soapbox posts a little for that reason. (I also threw in a beach vacation WHICH I did make a few things and will be sharing those recipes very soon!)
Once I had a working oven in place I decided to christen it with something summery. I recently tried, for the first time, Lavender Lemonade. It was dreamy. I didn’t think I would ever like my lemonade to contain flowers…especially since I use a lavender sachet in my underpants drawer. (yes, I said underpants.) I expected it to taste like….well, flowers! It did not. It was simply refreshing and a little minty.
I guess you see where this is going….I had to make a treat and I LOVE Lemon Bars. I love the buttery crust and the tangy custard combination. I can eat a whole pan of these myself! Do you know what that custard is made from? Heavy Cream. 🙁
This version I lightened up a teensie bit with Chobani 2% Plain Greek Yogurt. These are not guilt free by any means but I wanted to cut a few calories out where I could without sacrificing flavor. And the lavender lends the perfect amount of earthiness to remind me of my new favorite summer drink that does not contain booze of any kind. Yet.
Lavender Lemonade Bars
1 stick + 2 tablespoons unsalted butter
1 1/2 cups + 2 tablespoons all-purpose flour
1 cup granulated sugar, divided
1/4 teaspoon kosher salt
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
1 tablespoon culinary lavender
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees.
Coat the inside of an 8 inch baking dish with cooking spray and then line the pan with parchment, leaving an overhang on all sides. Coat the parchment with cooking spray and set aside.
In a food processor, combine the butter, 1 1/2 cups of flour, sugar and salt. Pulse until crumbs begin to form. Pour the mixture into the prepared baking pan and press down firmly being sure to cover the bottom evenly. Bake until golden brown, approximately 25 to 30 minutes.
While the crust bakes, whisk together the eggs, yolk, remaining sugar, lemon juice, lemon zest, remaining flour, yogurt, cream, salt and lavender.
When the crust is done baking, 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. Sprinkle with confectioners’ sugar just before serving.