Lemon Lavender Bar Recipe

Prepare the Oven

Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Mix Ingredients

In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Add Dry Ingredients

In another bowl, whisk together flour, baking powder, salt, lemon zest, and dried lavender. Gradually add this to the butter mixture, alternating with the lemon juice.

Bake

Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

Cool

Let the bars cool completely in the pan before cutting them into squares.

Caramelize Chocolate

Place white chocolate chips in a heatproof bowl and melt them in the oven at 250°F (120°C) for about 20-30 minutes, stirring every 10 minutes until golden brown.

Prepare Gelatin

In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.

Whip Cream

In a bowl, whip heavy cream until soft peaks form. Once the chocolate is caramelized and slightly cooled, fold it into the whipped cream along with vanilla extract and bloomed gelatin.

Chill

Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.

Cook Blueberries

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries break down and create a sauce, about 10 minutes.

Blend

Remove from heat and blend the mixture until smooth. Strain through a fine sieve if desired to remove skins.