Follow these detailed steps to create your tantalizing Lavender Shortbread Lemon Bars:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and greasing a 9×9 inch baking pan or lining it with parchment paper for easy removal.

2. Prepare Shortbread Dough: In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.

3. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, dried lavender, and salt.

4. Mix Dry into Wet: Gradually add the dry mixture to the butter mixture, mixing until a crumbly dough forms.

5. Press the Dough: Transfer the shortbread dough into the prepared baking pan. Press it firmly into an even layer across the bottom.

6. Bake the Shortbread: Place the pan in the preheated oven and bake for 20-25 minutes, or until lightly golden. Remove and let it cool slightly.

7. Prepare Lemon Curd: While the shortbread is cooling, prepare the lemon curd. In a saucepan, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and cubed butter.

8. Cook the Mixture: Heat over medium-low heat, stirring constantly, until the mixture thickens and can coat the back of a spoon. This should take about 10-15 minutes.

9. Pour Over Shortbread: Once thickened, remove the lemon curd from heat and pour it over the pre-baked shortbread crust, spreading it evenly.

10. Bake Again: Return the pan to the oven and bake for an additional 10-15 minutes, until the lemon curd is set.

11. Cool Completely: Allow the pan to cool at room temperature for at least 20-30 minutes, then refrigerate for another hour to set fully.

12. Cut and Garnish: Once chilled, slice into squares. Optionally, you can sprinkle a few edible lavender flowers on top for added elegance.