Lemon Curd & Lavender Bars

This recipe requires very little equipment–all you need are a couple of bowls, a spatula, a baking dish, and your hands! The recipe also calls for store-bought lemon curd to make it even easier.

LEMON CURD & LAVENDER BARS

Makes 9 large squares bars

INGREDIENTS

FOR THE CRUST

• 1 cup plus 2 tablespoons (135 g) all-purpose flour
• 7 tablespoons (98 g) unsalted butter, cubed and frozen until ready to use
• 2 tablespoons (15 g) powdered sugar
• 1/2 teaspoon salt
• 1 tablespoon culinary grade dried lavender buds*
• 4-5 tablespoons ice cold water
• roughly 6 ounces lemon curd, for topping the crust

FOR THE CRUMBLE

• 1/4 cup (30 g) all-purpose flour
• 1/2 (60 g) cup sliced almonds
• 2 tablespoons (25 g) pure cane sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 4 tablespoons (56 g) unsalted butter, cubed and softened

INSTRUCTIONS

In a bowl, whisk together the flour, sugar, salt, and lavender. Add the cubed butter and quickly rub it into the flour with your fingers. This will create a shaggy dough. Add the water (start with three tablespoons and increase as needed) and toss with a fork until the dough begins to come together. Pat into a disc and wrap in cling film; refrigerate for at least 30 minutes.

While the dough is chilling, preheat the oven to 375°F. Create a parchment sling in an 8×8 square baking dish. Dab some oil or butter underneath so the parchment sticks, or use binder clips to hold the parchment paper in place.

Once chilled, press the dough into the bottom of the pan, ensuring to get coverage in the corners and up the sides a bit. Prick the top of the dough with a fork and bake in the oven for 15-16 minutes or until lightly browned.

While the crust bakes, create the crumble. In a mixing bowl, combine the almonds, flour, salt, and sugar. Add the vanilla and butter. Using your fingers, rub the butter into the dry ingredients until combined.

Spread the lemon curd over the top when the crust is still warm. Sprinkle the crumble over the lemon curd. Bake the bars for an additional 16-18 minutes. Cool the bars completely before cutting.