Lavender Lemon Bars
Lavender lemon bars are a floral twist on the classic citrus dessert, combining a buttery shortbread crust with a tangy, lemon-lavender filling. Perfect for springtime gatherings or afternoon tea, they offer a refreshing, elegant flavor with just the right touch of floral complexity.
Equipment
- 9x13-inch metal baking pan
- Mixing bowls
- Whisk
- Parchment paper
- Zester or microplane
- Grinder or mortar and pestle
Ingredients
Crust
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar lavender-infused (see notes)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon culinary lavender ground and mixed with sugar
Filling
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice about 3–4 lemons
- 1 tablespoon lemon zest from fresh lemons
- 1/2 teaspoon culinary lavender lightly crushed
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, allowing some overhang for easy lifting.
- In a small grinder or using a mortar and pestle, combine 1 tsp dried culinary lavender with 1/2 cup granulated sugar. Grind until finely mixed.
- In a mixing bowl, cream together the softened butter and lavender sugar until light and fluffy.
- Stir in the flour and salt until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until lightly golden. Remove and let cool slightly.
- While the crust cools, whisk the eggs in a large bowl until frothy. Add the sugar, flour, lemon juice, lemon zest, and crushed lavender. Mix well until fully combined.
- Pour the filling over the warm crust and return the pan to the oven. Bake for 22–25 minutes, or until the center is set and barely jiggles.
- Let cool to room temperature, then refrigerate for at least 1 hour before slicing.
- Use a warm knife to cut clean squares. Dust with powdered sugar and garnish with edible flowers or lemon zest, if desired.
Notes
To avoid an overpowering floral taste, always start with less lavender and adjust to preference. For a more pronounced flavor without texture, infuse lemon juice or sugar with lavender and strain before use. Bars store well in the fridge for up to 5 days.