Ingredients:
1½ Tbsp. Frolicking Deer Culinary Lavender
2½ cups flour
8 oz. unsalted butter, melted
½ tsp. salt
2 tsp. vanilla extract
8 eggs
1 cup fresh lemon juice
zest of 1 lemon
3 cups white granulated sugar
powdered sugar – for sprinkling on top

Directions:
Preheat oven to 350 F.
Line a 9×13 baking sheet with parchment paper, making sure the paper runs over the sides to make it easier to remove later.
Pour ½ cup of sugar and dried lavender into a food processor. Process for about 30 seconds until the flowers are fully chopped into the sugar.
Add the lavender sugar into remaining sugar and mix until fully incorporated.
Combine melted butter with ½ cup of mixed lavender sugar, vanilla extract and salt in a medium-sized bowl. Once combined, mix in 2 cups of flour until the dough is smooth but a little crumbly. Scoop it onto your lined pan.
Lay plastic wrap over the dough and press it to distribute evenly onto the bottom. Bake for 20-25 minutes until golden brown.
While the crust is baking, whisk lemon zest with the rest of the lavender sugar, eggs, and lemon juice in a large bowl, then mix in ½ cup of flour until just combined.
Once the crust is finished baking, pour in the lemon mixture.
Lower the oven temperature to 325 F. and place the pan back into the oven. Bake for 30 minutes.
Let the pan cool at room temperature for about 30 minutes, then chill in the fridge for at least 3 hours. Remove by carefully lifting the parchment paper from the sides and cut into bars. Sprinkle with powdered sugar.

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