For the Lavender Sugar:
3 1/4 cups granulated sugar
2 tablespoons culinary dried lavender
For the Crust:
2 sticks unsalted butter, melted and slightly cooled
½ cup lavender sugar
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
For the Filling:
8 large eggs
1 1/4 cups fresh lemon juice
2 ¾ cups lavender sugar
Zest of 2 lemons
½ cup all-purpose flour
Powdered sugar for serving
For the lavender sugar: Place the dried lavender in the bowl of a food processor and pulse for 10-15 seconds. Add 1 cup of granulated sugar to the processor and blend well, for 15-20 seconds, until the lavender is finely ground and mixed into the sugar. Add the remaining sugar to the processor and pulse briefly until it's well-mixed.
For the crust: Preheat the oven to 350 degrees. Line a 9×13 pan with parchment so that it extends up the sides, and grease well.
In a bowl, whisk together the melted butter, lavender sugar, vanilla, and salt. Once mixed, add the flour and combine. Scrape the dough into the pan and press it into an even layer.
Bake the crust for 25-30 minutes at 350, until golden brown. While the crust is baking, prepare the filling.
For the filling: In a large bowl, whisk together the eggs, lemon juice, lavender sugar, and lemon zest. Sift the flour into the egg mixture and whisk it in.
When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
Once done, remove the pan from the oven and let it cool until it reaches room temperature
Sprinkle the top with powdered sugar before serving and add a few lavender buds on top if desired. Store Lavender Lemon Bars in an airtight container in the refrigerator for up to a week.