Reviewed: Jan. 26, 2009

This is a nice change from the usual lemon bars. I used an 8 x 8 pan and had to cook both stages a little longer. But this helped make a denser bar, which I prefer. I also used egg substitute instead of whole eggs. The color wasn't that great so I added three drops of yellow food coloring. I did not really like the bigger pieces of lavender in the lemon base so I would suggest grinding them up with a mortar and pestle or a small food processor. I also added the zest of a lemon. Wasn't sure how the kids would like this, but they did. They are used to eating lavender though.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

very easy to make and very, very good. Had my daughter and her friends taste them. Raves for more.

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Reviewer:

sunshine62

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Reviewed: Nov. 14, 2008

I'm fortunate to live in an area where there is a lavender farm, so lavender is easily obtained. If you make this recipe, be sure to use only lavender that has been grown for use in cooking. It will be pesticide free and organic. That is very important so that no poisons are ingested. This is a nice, light recipe.

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