Lemon Lavender Panna Cotta Bars

Ingredients

• 1 cup (200g) granulated sugar
• 2 large egg yolks
• 1/2 cup (120ml) heavy cream
• 1 tsp dried lavender buds
• 2 lemons, zested and juiced
• 1 cup (250g) confectioners' sugar
• 1/4 cup (60g) unsalted butter, softened

Instructions

Make the Shortbread Crust

1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and confectioners' sugar. Add cold butter; use a pastry blender or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
3. Press mixture evenly into prepared baking dish. Bake for 20-25 minutes, or until lightly golden.

Make the Lemon Lavender Panna Cotta

1. In a medium saucepan, combine cream, sugar, lavender buds, and lemon zest. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
2. Remove from heat; let steep for 10 minutes to allow flavors to meld. Strain mixture through a fine-mesh sieve into a clean bowl, discarding solids.
3. Whisk in egg yolks and lemon juice.

Assemble the Bars

1. Pour panna cotta mixture over shortbread crust.
2. Refrigerate until chilled, at least 4 hours or overnight.
3. Cut into bars; serve chilled.

Note: To toast lavender buds for a more pronounced flavor, place them in a small dry skillet and cook over low heat, stirring frequently, for about 5 minutes or until fragrant.