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1
Coat the inside of an 8 inch square baking dish with cooking spray and then line the pan with parchment, leaving an overhang on all sides. Coat the parchment with cooking spray and set aside.
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2
In a food processor, combine the butter, 1 1/2 cups of flour, 1/3 of a cup of sugar and salt. Pulse until crumbs begin to form. Pour the mixture into the prepared baking pan and press down firmly being sure to cover the bottom evenly. Bake until golden brown, approximately 25 to 30 minutes.
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3
While the crust bakes, whisk together the eggs, yolk, remaining 2/3 cup of sugar, lemon juice, lemon zest, remaining 2 tablespoons of flour, yogurt, cream, salt and lavender.
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4
When the crust is done baking, remove dish from oven and pour the lemon mixture into the crust. Put it back into the oven and bake until set, approximately 15-18 minutes.
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5
Remove from the oven, set on a rack and cool completely. Once cooled, refrigerate until cold.
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6
Holding both sides of the parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 16 bars (4 x 4). The bars can be stored in a covered container for up to 3 days in the refrigerator. Sprinkle with confectioners' sugar just before serving.
