Secret Recipe Club. This month I had the
privilege of being paired with Chelsy from Mangia. When I received the email about my match for
September, something sounded familiar – it was because back in June 2012 I was
assigned to her blog for the first time.
What a treat, a second time.
Since that time, I noticed that she has updated her website and put a
ton of new food treasures on her site.
Click “Read More” below to continue post
with a big heart. One of her biggest
inspirations for creating her blog Mangia was for her younger sister who has
celiac disease. Growing up in an Italian
family who loved pasta and bread, this was a challenge for Chelsy to recreate
these Italian favorites so her sister could enjoy them too. Like me, Chelsy loves to go grocery shopping,
loves parmesan cheese and is always in the kitchen. After sifting through her expansive list of
recipes, the Lavender Lemon Bars just sang to me. I absolutely love lemon and lavender is one
of those things that either you love or hate.
I happen to love. I decided to change a few little things and most
notably, double the lavender in the crust.
This yields a lot of bars, so I packed up a plate to bring
to my early morning meeting tomorrow – I am sure they won’t last long. It is a pretty good way to start off the
morning – right? Oh, and I will bring
some to my neighbors – otherwise I will be super tempted to eat more than I
should. They were simply divine!
Lavender Lemon Bars
Makes 24 Bars
2 Sticks Butter
¾ Cup Granulated Sugar
¼ Cup Brown Sugar, packed
2 Cups Flour
1 teaspoon Dried Lavender
¼ teaspoon Salt
4 Large Eggs
1 ½ Cup Sugar
6 Tablespoons Flour
½ Cup Fresh Lemon Juice
Zest of one Lemon
Powdered Sugar and Dried Lavender for topping
Preheat oven to 350 degrees.
Spray a 13 x 9 pan with non-stick cooking spray and set aside. To make the crust – In a bowl of a stand
mixer beat together butter, white sugar and brown sugar until pale and
fluffy. Scrape down the sides and add
the flour, salt and lavender. Beat on
low speed until dough comes together.
Dump into pan and flatten with your hands until the base is level. Bake
for 18 to 20 minutes or until slightly browned.
To make the filling – while the crust is baking, in a medium
bowl whisk together the eggs and sugar until pale and light. Add the lemon juice, flour and zest. Whisk until completely incorporated. Remove the baked crust from the oven and
immediately pour the prepared filling over the crust. Return to the oven and bake for 25 minutes or
until browned around the edges and no longer wobbly in the center. Let cool and then sprinkle with powdered
sugar and garnish each piece with dried lavender. The bars will stay fresh in an airtight
container, in the fridge for up to 4 days.