Preheat the oven to 350 degrees.

In a food processor, place the flour, brown sugar and lemon zest.

Pulse until combined.

Cut the butter into slices and add to the processor.

Pulse until the mixture starts to form a ball.

Spray a 9” x 9” pan with cooking spray (or line with parchment paper) and press the dough firmly into an even layer in the bottom of the pan.

Place in the oven and bake for 25-30 minutes, or until golden brown.

Remove and allow to cool completely.

In a bowl, beat the cream cheese and sugar and smooth and creamy.

Add in the egg yolk, vanilla, lemon juice and zest, and flour and beat to combine.

Add in most of the dried lavender, holding a small amount in reserve to sprinkle on top, and mix.

Spread over the cooled crust in an even layer and sprinkle remaining lavender on top.

Place in the oven at 350 degrees and bake for 25-30 minutes, until firm.

Remove and let cool completely, best results will occur by placing in the refrigerator to chill up to 3 hours.

Slice into bars and serve.