Nasturtium Lemon Bars

A dear friend of mine has an absolutely gorgeous garden filled with the prettiest nasturtium flowers. I decided to make her a batch of my favorite homemade lemon bars using beautiful blooms from her flower garden. Making the graham cracker crust from scratch is a special treat! Happy Baking!Homemade Graham Cracker Crust(Recipe adapted from Miette)Ingredients:3/4 cup organic all-purpose flour, sifted3 tablespoons organic stone ground whole wheat flour, siftedPinch of cinnamon1/4 teaspoon rose salt6 tablespoons raw or organic unsalted butter, softened1/4 cup packed organic light brown sugarGenerous teaspoon organic honeyGenerous teaspoon organic maple syrupDirections:Place sifted all-purpose flour, wheat flour, cinnamon, and rose salt in a bowl. Mix. Using a stand mixer with a paddle attachment, cream butter, brown sugar, honey, and maple syrup. Once nice and fluffy, slowly add the flour mixture to the butter mixture. Once combined, wrap dough in plastic wrap and store in the fridge overnight.Preheat oven to 350 degrees. Press dough into an 8x8 ceramic dish and up the sides if you wish. (If the dough is hard to work with, you may need to let it sit on the counter and warm up a bit). Bake for about 15 minutes or until edges begin to turn slightly golden. Allow to cool. This recipe makes delicious homemade graham crackers (10-12), perfect for homemade rosewater marshmallow s’mores!Lemon + Nasturtium FillingIngredients:3 Tablespoons organic sugar2 large organic eggs plus 3 organic egg yolksJuice and grated zest of 4 organic Meyer lemons5 Tablespoons unsalted organic butter, at room temperature, cut into pieces2 tablespoons fresh organic + edible nasturtium petals + extra for garnishDirections:In a small saucepan over low heat, combine the sugar, whole egg and yolks, juice and zest. Cook stirring constantly, until the mixture thickens. Add the butter and whisk vigorously until you have a nice thick mixture. Add the nasturtium petals. Remove from heat and allow to cool. Pour into the crust. Place in the fridge overnight. Garnish with nasturtium petals.Photography + Recipe by Cassie Winslow