2c white sugar
2t lavender buds
1/2c butter, softened
1/4c softened virgin coconut oil
all-purpose flour
4 eggs, beaten
1/2c lemon juice
Blend 2c white sugar and 2t lavender buds in a blender. Mix 1/4C of the blended sugar, softened butter, softened virgin coconut oil and 2c all-purpose flour to a mixing bowl. Press mixture into bottom of cazuela and bake at 350° for 15 min. Add beaten eggs, lemon juice and remaining lavender sugar to 1/4C flour. Mix together and pour over baked crust. Bake at 350° for 20 min. until center is set. Sprinkle top with lavender buds.
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