Foodsberg: Lemon Lavender Bars from Kayt’s Kitchen

Fun fact: reporting about the grand opening of Kayt’s Kitchen was Newsberg’s second-ever story! I met Kayt through a friend who had been following her post-COVID pastry-filled journey from porch delivery, to a table at the Newberg Wednesday Market, and finally to her own food truck.

Since then, Kayt has been a fixture of the downtown food scene, popping up at events and serving out of her food truck on weekends. Her baked creations quickly sell out during the weekly Wednesday Market, and weekends are rarely complete without at least one bagel sandwich from her food truck.

When Newsberg approached Kayt to provide the next Foodsberg recipe, she provided a perfect summer treat, especially considering the upcoming Willamette Valley Lavender Festival: Lemon Lavender Bars.

“Lavender lemon bars were born from my favorite recipe development method which is finding in season local goods and riffing off of them,” Ebora said. “I was gifted a quart of local culinary lavender and wanted to make a simple, bright, and accessible treat. These bars showcase local lavender in a subtle way that will win over anyone speculative about lavender treats!”

If baking isn’t your thing but Lavender Lemon Bars are your thing, stop by Kayt’s Kitchen during the Newberg Wednesday Market, or Friday and Saturday from 9 a.m. to 2 p.m.!

Lemon Lavender Bars from Kayt’s Kitchen

Fresh lemons and lemon juice can really make this recipe pop! A good rule of thumb: if it’s included in the recipe name, you should probably really focus on getting the best quality of that ingredient as possible. And make sure to zest those lemons before squeezing them. It’s surprisingly difficult to zest them after the fact.
Wondering where to get culinary lavender? Check out the Little Lavender Shop, located in the alley next to Lemon and Olive on College Street always has some stocked. And wouldn’t ya know it, we have a whole lavender fest going on in town this weekend! There will be plenty there.
Last note: baking times really to vary based off of each individual oven. If you don’t have an oven thermometer, err on the side of caution and keep an eye on the bake as it progresses. Don’t hesitate to test doneness as you get closer to that 30 minute mark, especially if the edges are showing considerable coloring.

Prep Time: 35 minutes
Cook Time: Approximately 30 minutes
Serves: 8 two-by-four-inch squares, but you can cut them however you like.

Baking Instructions

1. Preheat oven to 350°F
2. Bring your 2 C butter to a simmer in a saucepan
3. When your butter has begun to simmer, pull it from the heat and add your 4 Tbsp lavender. Set to the side to steep for 15 min.
4. Prepare your square pan with parchment paper and pan spray.
5. In a bowl (either a large bowl or the bowl to your stand mixer) combine 1.5 cups sugar and lemon zest, rubbing the zest in to the sugar. This helps release and amplify the fresh lemon oils!
6. Place the mesh strainer over the bowl and strain the butter into the bowl.
7. Using a whisk attachment, whip the butter and sugar until light and airy.
8. Crack your eggs into a separate dish (to make sure broken shells do not make it into your dough!) and add the eggs and 1.5 C lemon juice to the butter and sugar—mix well.
9. Add 4.5 cups flour, 1 tsp baking powder, 1/4 tsp salt, and optional 1 Tbsp lavender (if you choose) to the bowl. Using your rubber spatula or equivalent mixer attachment, mix until just combined. 
10. Dump your dough into your prepared pan, and press in to an even layer.
11. Bake until golden on the edges, and set in the middle, approximately 30 minutes.
12. Allow to cool completely in the pan before cutting and serving. 
13. These are great topped with a frosting or simple glaze, or as is!

Thank you so much to Kayt’s Kitchen for submitting this recipe to Newsberg’s Foodsberg column! You can follow her journey on Instagram or get more information at the Kayt’s Kitchen website.

Are you a restaurant wanting to feature a locally-themed recipe? Contact Newsberg and let’s get started!