Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

For the crust, mix granulated sugar, culinary dried lavender, melted butter, lavender sugar, vanilla extract, salt, and flour until crumbly. Press into the bottom of the pan.

Bake for 15 minutes until lightly golden.

For the filling, whisk together eggs and fresh lemon juice in a bowl. Gradually add lavender sugar and lemon zest while whisking. Finally, sift in flour and mix until combined.

Pour filling over the crust and bake for an additional 45 minutes or until set in the center.

Allow to cool completely before slicing into squares and dusting with powdered sugar.