Preheat your oven to 350°F (175°C).

In a mixing bowl, blend the flour, powdered sugar, and melted vegan butter. Mix until it forms a crumbly dough.

Prepare an 8x8-inch baking pan by lining it with parchment paper, then press the dough evenly across the base.

Bake for 15-20 minutes, or until the crust is golden and slightly crisp. Remove from the oven and let it cool for a few minutes before handling.

While the crust is baking, heat the lemon juice in a small saucepan over low heat. Add the culinary lavender and let it steep for 5-10 minutes.

Strain out the lavender and set the infused lemon juice aside.

In a medium bowl, whisk the aquafaba and granulated sugar until well combined.

Gradually add the infused lemon juice, lemon zest, and flour, whisking until smooth and lump-free.

Pour the filling over the slightly cooled crust.

Return the pan to the oven and bake for another 20-25 minutes or until the filling is set and firm to the touch.

Take the bars out of the oven and allow them to cool to room temperature. Once cooled, place them in the refrigerator and chill for at least 2 hours.

Once chilled, slice the bars into squares. Dust with powdered sugar and garnish with lemon zest or lavender, if desired.