Reviewed: Apr. 22, 2012

really interesting recipe. I didn't have coconut oil so I used all butter... I had a pack of dried lavender I had purchased at the grocery store some time ago and finally found a use for it. I like the flavor.. bonus.. when this was baking the house smelled wonderful! I also added a zest of one lemon instead of the extract

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2 users found this review helpful

Reviewer:

LindaT

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Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Apr. 28, 2011

These were awesome! The hint of lavender with the lemon was great. Will definately make again.

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5 users found this review helpful

Reviewer:

Suzanne

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Eureka, Utah, USA

Reviewed: Feb. 12, 2011

Tasty, but I do prefer a higher filling to crust ratio. I left out the lemon extract as it was optional, skipped the additional half teaspoon of lavender buds and used sweet almond oil instead of coconut oil. I used freshly squeezed lemon juice (3 lemons) and the zest from all them too. I think the extra lavender would've been too much for these bars. Without it, they have a nice floral undertone that makes them taste very light and spring-y.

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3 users found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Sep. 15, 2009

These were very good. I have an essential oil company. If you don't like the texture of the lavender buds, you can add a couple of drops of high quality lavender essential oil to the recipe.

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14 users found this review helpful

Reviewer:

MomTeresa

Cooking Level: Expert

Home Town: Pauls Valley, Oklahoma, USA

Living In: Searcy, Arkansas, USA

Reviewed: Jan. 24, 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. In fact, mine kind of migrated toward the middle instead of being evenly distributed throughout the egg mixture. 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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8 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

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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3 users found this review helpful

Reviewer:

sunshine62

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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10 users found this review helpful