It’s week three of getting to know Joy Wilson through her fantastic baking book and I wont divulge too many of my thoughts because week four is our final review, but I can honestly say, so far it’s been huge fun. I’ll be bummed when myself and the other awesome bloggers will no longer be able to exchange thoughts and ideas about making Joy’s recipes.
This week was our free week, which meant we were allowed to bake whatever tickled our fancy from the list of one hundred toothsome recipes. Usually it would take me a while to choose, I’m a Pisces and someone once told me we are awful at making decisions. I believe this to be true as it takes me forever to order in a restaurant unless it’s a regular place I visit. This time though my decision had been made for me by the ingredients which were at my disposal. I actually made these Lavender Lemon bars as soon as I received the book and I have been sitting on this post until now, free week to eject all of my pent-up lemon love for these bars. Around the time my book was delivered I had an abundance of Meyer lemons so when I saw this recipe I was stoked, citrus is a great friend of mine.
The bars were really good and I wouldn’t hesitate to use this recipe again. Hell, I’d even just make the crunchy shortbread base to snack on if lemons disappeared from the earth. The lavender was very subtle but I’m not sure if it loses it’s punch after sitting for a while, anyone? I’d definitely add more next time around. I used lavender in some caramels before and those were subtle also so it may just be the herb. Be careful not to over bake these bars or you’ll end up with a lemon brownie, hey that’s okay but you really want that squishy tart center.
Here’s the recipe form Joy The Baker:
For the crust,
2 sticks unsalted butter, softened
3/4 cup of granulated sugar
1/4 cup of packed brown sugar
2 cups all purpose flour
Pinch of salt
1/2 tsp of dried lavender
For the lemon filling,
4 large eggs
1 1/2 cups of sugar
6 Tbsp of all purpose flour
1/2 cup fresh lemon juice
2 tsp lemon zest
Powdered sugar and dried lavender for topping
Preheat the oven to 350 degrees. Butter a 13×9 inch pan and set aside.
To make the crust: In the bowl of a stand mixer beat together butter and sugars until pale and fluffy, 3-5 minutes. Stop, scrape down and add the flour, salt and lavender. Beat on low until dough comes together. Dump the dough into the pan and flatten out with your hand until the base is level. Bake for 18-20 minutes or until slightly browned.
To make the filling: While the crust is baking, In a medium bowl whisk together the eggs and sugar until pale and light. Add the lemon juice, flour and zest. Whisk until completely incorporated. Remove the baked crust from the oven and immediately pour the prepared filling over the crust. Return to the oven and bake for 25 minutes or until browned around the edges and no longer wobbly in the center.
After it comes out of the oven sprinkle lavishly with the powdered sugar and dried lavender.
The bars will stay fresh in an airtight container, in the fridge for up to 4 days.
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