Once again the end of the month brings the excitement of Reveal Day for us members of The Secret Recipe Club.  For those who don’t know what it’s all about, the club pairs two food bloggers in secret, and on reveal day everyone posts their recipe of choice.  I was assigned the blog Turnips2Tangerines, hosted by Lynn, from Wisconsin. Lynn’s site is a very sweet spot, with many recipes centered on all things dessert, but you will also find plenty of savory dishes to drool over. She also publishes a monthly feature called Culinary Adventures, where the cooking of a particular country is highlighted through a menu and recipes. Very nice, check her latest post on Sweden by clicking here.

When classes are over Phil and I tend to get a lot busier in the lab, with daily meetings at 7:30am.  I know that the occasional sweet treat is more than welcome by our students, so I jumped on Lynn’s blog with that thought in mind.  The moment I saw her post on lemon lavender bars, I looked no further.  But, at some point I must make her Chai Spice Cupcakes with Vanilla Frosting. They look adorable, and of course, spices make sweets special.  Or how about a Banana Bundt Cake with Maple Glaze? Yeah, baby…

(from Turnips2Tangerines)

for the crust:
2 cups flour
3/4 cup confectioners’ sugar
1 cup cold butter
1/2 t culinary lavender

for the filling:
4 eggs
5 T fresh lemon juice
1 T grated lemon peel
1 1/2 cups sugar
1/4 cup flour
1 t baking powder
1 t culinary lavender

Heat the oven to 350 F.

In a bowl combine flour, confectioners’ sugar and lavender; cut in butter until crumbly (I used the food processor).  Press into an ungreased 13 x 9 x 2 inch baking pan. Bake for 20-30 minutes or until lightly browned.

Make the filling by beating the eggs in a bowl until frothy.  Stir in lemon juice and peel.
In another bowl combine the sugar, flour, and baking powder. Stir into the egg mixture, mixing well with a whisk.  Pour over baked crust, and sprinkle lavender over the top.

Bake for 25 minutes or until set. Cool on a wire rack, cut into bars. If you want, sprinkle confectioner’s sugar before serving.


to print the recipe, click here


Comments:  Yellow might be one of my favorite colors, so it’s only natural that I always have plenty of lemons in the fridge. Plenty.  I cannot imagine cooking without them, even savory dishes.  Lavender is another flavor I am fond of, but of course it needs to be in small doses, it’s easy to have it overpowering a dish. In these bars, the amount of lavender was just right.  I decided to use the food processor for the crust because I felt that the lavender would be better dispersed throughout the crust by doing so. After processing, I dumped everything on the counter and made sure the flour was all coated with butter, no big spots of dry flour remaining.  It is also important to try to spread the crust as evenly as possible, so that it browns at the same rate in the oven. I almost managed to do that, but one corner ended up a bit over-baked.  No major harm done, though.

The bars made a Monday morning early meeting much easier to go through…


Lynn, thanks for a lovely recipe, and I hope you had a great time with your assignment this month!  For my readers, you are all invited to browse through the goodies made by my fellow screters from group D. Just poke the blue frog at the end of this post, and have a blast!

ONE YEAR AGO: Quinoa Fried Rice

TWO YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

THREE YEARS AGO: The Secret Recipe Club: Granola Bars

FOUR YEARS AGO:  Awesome Broccolini

FIVE YEARS AGO:  A Twist on Pesto

SIX YEARS AGO: Ciabatta: Judging a bread by its holes


  1. You might just get me back in the kitchen again…

    I most definitely will visit the blog. I’ve made Martha Stewart’s Chai cupcakes and they were/are fantastic! I opted for a Mocha frosting combo. Oh heck, now I’m drooling. Hand me a few lemon and lavenders, please.

    Thank you. 😉


    • Well, let’s say our students are not thrilled with daily meetings, but it’s been great, we feel everyone is a lot more focused and productive – heck, I wake up at 5am daily, makes absolutely no difference to me, in fact we are usually in the lab before 8am no matter what. Poor students…. 😉


  2. I love, love, love all things lemon too. These would be a big hit in our house. You do have the luckiest students! I have a day full of meetings today and these would certainly brighten my mood!


  3. Happy Reveal Day! Thanks so much for the great write up:) I’m so glad you liked the Lemon Lavender Bars. Lemon bars are a favorite and the lavender takes them up a notch. Lavender can overpower but in the right amounts…it’s wonderful~ Lynn


  4. Hello! I am visiting from Wendy’s blog A Day in the Life on the Farm. These bars sound wonderful I am a fellow Kansas blogger living in Hutchinson. My son attended college in Manhattan but later transferred to KU where he graduated.


    • I sometimes open the bottle just for the smell… in our home in Oklahoma we had a HUGE lavender plant that did very well, survived several winters. I wish we had transplanted it here.


  5. My lemon squeezer is orange but I don’t think that indicates any preference for color because it was on sale at a closing down sale. I love culinary lavender in baking as long as it’s not too overpowering. I would love the lemon and lavender combination.


    • I love those orange ones too, such bright color! We go through a lot of lemons in our home, I often squeeze it over chicken, pork, seafood, right on my plate…


  6. This recipe is AMAZING! My mouth was watering from the title and I think I lost my mind when I read about the Chai Spice Cupcakes and the banana bundt… I love finding recipes that I can get all the ingredients in Australia. Thanks for sharing!


  7. Can I be invited to your lab meetings? Although Monday mornings sound brutal…I can barely survive our Monday 4pm meetings. Looks like we need sweets at all meetings!! I love baking with lavender and this combo with lemon in the bars sound amazing!!


    • Funny, I rather have an early meeting, because those talks mid to late afternoon put me in a comma. Seriously. I have chronic insomnia and sometimes wonder why it’s not possible to transfer that feeling I have on boring seminars at 5pm to the middle of the night. I would sleep like a baby…. plus snoring and drooling. Super attractive, you know… 😉


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