LAVENDER LEMON BARS

1. Preheat your oven to 350F.
2. Add 1 & 1/2 cups of @bobsredmill all purpose organic flour and 1 heaping tbsp of dried culinary lavender to a food processor. Blend for 20 seconds.
3. Then, add 1 cup of softened and cubed salted butter and 1/2 cup of cane sugar. Blend until the mixture gets crumbly.
4. Transfer to a parchment paper lined 9 x 13 baking dish. Press and pack the mixture into the dish to form the crust. Bake for 20 minutes.
5. While the crust is baking, mix together the filling. Add 1 & 1/2 cups of cane sugar, 4 eggs, 1/2 cup of fresh squeezed lemon juice, 4 tbsp of flour, 1 tsp of vanilla, and 1/2 tsp of baking soda to a large mixing bowl. Combine using a hand mixer until smooth (about 30 seconds).
6. Pour the filling mixture over the shortbread. Bake on 350F for 25 minutes.
7. Let the bars set for 30 minutes before topping with sifted powdered sugar and slicing!