I love when I find a yummy recipe that includes lavender. I don’t have a lot of time for experimental baking, so check out this recipe from Flippin Delicious.

FOR THE DAIRY FREE GLUTEN FREE SHORTBREAD CRUST

• ½ cup powdered sugar'

• ½ cup butter, or vegan butter (I used half palm shortening and half Earth Balance this time)

• 1 egg white (just the white, save the yolk for later, or just add it into the filling)

• ¼ teaspoon xanthan gum

• ¼ teaspoon salt

• 1 ½ cups gluten free flour blend

FOR THE LEMON CURD FILLING

• 2 cups white sugar

• 1-2 tablespoons dried culinary lavender

• 6 eggs

• ¼ cup gluten free flour blend (I recommend a blend that contains only rice and starches, no gums)

• Zest from 2-3 lemons

• ½ cup lemon juice (2-3 lemons)

• additional powdered sugar for dusting

INSTRUCTIONS

1. Preheat the oven to 350°f and line a 9" x 13" baking pan with parchment paper or lightly grease.

TO START THE GLUTEN FREE SHORTBREAD CRUST

1. Cream the powdered sugar and butter together.

2. Add the egg white and mix until smooth.

3. Add the xanthan gum, salt, and gluten free flour and mix until you have a crumbly dough.

4. Press into the bottom of the prepared baking pan and bake for 15-20 mins, until set and golden brown.

PREPARE THE LEMON CURD FILLING

1. While the crust is baking, prepare the filling by placing the sugar and culinary lavender in a food processor or blender. Pulse until the lavender is completely broken down, with no large lavender buds. Add the remaining filling ingredients and process until smooth.

2. Gently pour the filling into the crust once it has finished par-baking. Bake the lemon bars for 20-25 mins until the center of the pan has a slight jiggle, but the rest of the pan is set.

3. Let your lemon bars cool completely before cutting dusting with powdered sugar and cutting into squares

This recipe is from Brianna at Flippin Delicous
https://flippindelicious.com/2018/09/gluten-free-lavender-lemon-bars-recipe.html