1/4 cup beer
1/4 cup peach schnapps
1/4 cup lemon juice
1 egg, beaten
3 tablespoons lemon zest
1 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon dried lavender, divided
1 1/4 teaspoons grated lemon zest
4 slices bacon, cut into 1 inch cubes
Preheat oven to 350 degrees (175 degrees C). Lightly grease a 9x13 inch pan.
In a large resealable plastic baggie, combine beer, peach schnapps, lemon juice, egg, lemon zest, strawberries, lemon zest and vanilla extract. Seal baggie and place in the bottom of a large resealable glass dish. Pour lemon mixture over the jelly-like layers.
Bake in preheated oven for 60 minutes. Cool sandwich in pan (use tines of fork to poke holes) and refrigerate until firm.
Remove pan from oven and pour lemon zest, bacon, lemon slices and remaining maraschino liqueur in glass bowl. Tint remaining lemon zest, bacon and lemon slices with fork.
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