Lavender Shortbread Bars

• In a mortar and pestle or food processor, combine the dried lavender, lemon zest, and sugar. Grind or process until the mixture becomes a finely textured lavender sugar.

  In a stand mixer or a large mixing bowl, add the lavender sugar, additional lemon zest, lemon juice, butter, and salt. Mix for about five minutes, or until the butter becomes a deeper yellow color, this is a good sign that everything is well creamed together.

  Next, add the vanilla and flour. Stir until fully combined, then use your hands to bring the mixture together into a dough.

  Press the dough evenly into a parchment-lined baking pan. Use a fork to poke holes across the surface: this helps prevent the butter from bubbling while baking.

  Place the pan in a preheated oven and bake for 20 minutes. The cookie will still be soft and fluffy when it comes out of the oven, but it will firm up as it cools.

  While it's baking, you can prepare your honey lemon custard.
• Lemon custard:

  In a large bowl, whisk together yolks, condensed milk, honey, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.

  Cool completely in the pan. Move to the refrigerator and let the bars set. Let them set for at least two hours. Cut and enjoy!