I just made a double batch of these with fresh picked strawberries. The whole family loves the flavor. I added pecans to add to that “rusticness” and a little nutmeg. Yum! If I keep eating these, I won’t need any dinner....

These lemon bars do look wonderful. I have not yet tried the ginger pecan variation (I will soon), as I was making them for my daughter to bring into her class for her birthday treat and she does not yet rate ginger as one of her favorite ingredients. However, I did use the idea of adding milk to the lemon custard. This gave me the perfect way to add lavender to my lemon bars. I brought the milk to a boil, added organic, dried lavender, and let it steep for about 20 minutes. Then I strained the milk and continued with the recipe. I have previously added lavender to the butter (which I melted and then chilled again) in the shortbread but this was more flavorful and an easier method. I also added WWPF to my shortbread as suggested and that worked very well. Thanks for the inspiration! And I am sure that lime would be wonderful too!