Submitted by West
Lavender Lemon bars
Below is my goto crust for cobblers, pie shells, and my lemon bar crusts. When it comes to the actual filling for the lemon bar filling; I find that the food network lemon bar recipe is the best balance of tartness and sweetness. (Link below)
This is a 1part/1part/2part recipe
1stick of butter
- [ ] Combine dry ingredients, then knead in butter. Until a Play-do like texture.
- [ ] Layer crust mixture in a standard 9x13 baking pan. Press dough until you evenly cover the bottom of the pan, and sides at least 3/4 of the way up
- [ ] Poke holes though out the crust with a fork and then Par-cook crust at 350 for 10-15minutes (this will ensure you crust cooks all the way after you add you filling)