Original recipe yields 24 servings
Based on a 2,000 calorie dietSee full nutrition
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.
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 ...
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 in...
I too love lavender, and these bars were great! I know a lot of people don't consider lavender something used for food, but i LOVE it!
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 l...
These were awesome! The hint of lavender with the lemon was great. Will definately make again.
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 o...
very easy to make and very, very good. Had my daughter and her friends taste them. Raves for more.
I loved the addition of lavender, it goes perfectly with lemon. I tend to like my lemon bars more on the tart side than the sweet. I added 2 additional teaspoons of lavender buds to the sugar, a...