Step 1

Line an 8x8 baking tray with parchment paper leaving some of the parchment paper hanging from the edges. This will make it easier to take your lemon bars out.

Step 2

In a bowl, add sugar and melted butter. Whisk until combined. Add your flour, ground lavender, and salt. Using a rubber spatula, mix until combined and it forms a dough.

Step 3

Press it out until it’s evenly spread out. Bake in the oven for 10-12 minutes. Once finished baking, remove from the oven and set aside to cool while you make your lemon curd.

Step 4

In a saucepan, add the sugar, cornstarch, lemon juice, lemon zest, turmeric, and Califia Farms Oat Barista Blend. Whisk it until it’s well mixed.

Step 5

Heat the mixture up over a stove on medium heat and keep whisking until it starts to thicken and form a custard-like consistency. Be sure to scrape the sides as you are mixing. Once it’s thickened up to a custard-like consistency, remove it from the heat.

Step 6

Add your vegan butter and mix it in until the butter has melted and is combined. Carefully fold in your flour until it’s just combined, being sure not to over mix.

Step 7

Pour your lemon curd over your lavender shortbread and spread it out evenly with a rubber spatula or spoon. Bake in the oven for 15 minutes. Remove from the oven and let it cool for 10-15 minutes.

Step 8

Once it's cooled down a bit, chill in the fridge for 1 hour or until the lemon curd has firmed up a bit. Cut into 9 large bars or 16 small squares. Dust on some powdered sugar and enjoy!