These Lavender Lemon Bars are a delightful twist on the classic lemon bar, infused with the floral notes of lavender for a refreshing and elegant treat. The combination of a buttery shortbread crust, tangy lemon filling, and subtle lavender essence makes these bars perfect for spring gatherings, afternoon tea, or a light dessert any time of year.
Why You’ll Love This Recipe
- Unique Flavor Combination – The floral lavender complements the bright citrusy lemon beautifully.
- Perfectly Balanced – Buttery crust, tart filling, and a hint of sweetness in every bite.
- Easy to Make – Simple ingredients and straightforward steps make this an approachable recipe.
- Great for Any Occasion – Ideal for brunch, parties, or a sophisticated dessert platter.
- Beautiful Presentation – The golden lemon filling with a dusting of powdered sugar looks stunning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortbread Crust:
- Unsalted butter
- All-purpose flour
- Granulated sugar
- Salt
For the Lavender Lemon Filling:
- Fresh lemon juice
- Lemon zest
- Eggs
- Granulated sugar
- Dried culinary lavender (ground or steeped)
- All-purpose flour
- Powdered sugar (for dusting)
Directions
Make the Crust:
- Preheat the Oven – Set to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix Ingredients – In a bowl, combine flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.
- Press and Bake – Press the mixture into the prepared pan and bake for 15-18 minutes until lightly golden.
Prepare the Filling:
- Infuse the Lavender – If using whole dried lavender, grind it into a fine powder or steep it in warm lemon juice for 5 minutes, then strain.
- Mix the Lemon Filling – Whisk eggs, sugar, lemon juice, lemon zest, flour, and ground lavender (or lavender-infused lemon juice).
- Bake – Pour the filling over the baked crust and return to the oven for 20-25 minutes until set.
- Cool and Dust – Let cool completely, then dust with powdered sugar before slicing.
Servings and Timing
- Servings: 9-12 bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Honey-Lavender Bars – Replace part of the sugar with honey for a richer taste.
- Gluten-Free Option – Use a gluten-free flour blend for both the crust and filling.
- Extra Floral – Add a touch of lavender extract for a stronger lavender flavor.
- Berry Twist – Swirl in blueberry or raspberry puree for added fruitiness.
- Herbal Infusion – Add a bit of rosemary for a unique herbal depth.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep chilled for up to 5 days for best freshness.
- Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Serving Tip: Enjoy chilled or at room temperature for the best texture.
FAQs
Can I use fresh lavender instead of dried?
Yes, but use half the amount, as fresh lavender has a stronger flavor.
How do I make sure the lemon filling sets properly?
Bake until the center is just set and slightly firm to the touch. Overbaking can make it rubbery.
Can I make these ahead of time?
Yes! They taste even better the next day after chilling.
Do I have to strain the lavender?
If you prefer a smooth texture, strain the infused lemon juice before mixing.
Can I use lavender extract instead of dried lavender?
Yes! Start with ¼ teaspoon and adjust to taste.
How do I prevent the crust from getting soggy?
Pre-bake the crust fully before adding the filling to keep it crisp.
What’s the best way to cut clean slices?
Use a sharp knife, wiping it clean between cuts, and chill the bars before slicing.
Can I use Meyer lemons?
Yes! Meyer lemons are sweeter and less tart, creating a slightly different flavor profile.
What pairs well with these bars?
Tea, coffee, or a scoop of vanilla ice cream complements their flavor beautifully.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Conclusion
Lavender Lemon Bars are a fresh, elegant twist on the classic lemon bar, blending floral lavender with tangy lemon for a deliciously unique treat. Whether you’re making them for a special occasion or just indulging in a sweet moment, these bars are sure to impress. Try them today and enjoy a delightful bite of citrus and floral goodness!
Print
Lavender Lemon Bars
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lavender Lemon Bars are a perfect balance of tart lemon and subtle floral lavender, all on a buttery shortbread crust. They’re light, refreshing, and ideal for spring gatherings, tea parties, or a sweet treat with your afternoon coffee.
Ingredients
For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lavender Lemon Filling:
- 4 large eggs
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried culinary lavender, finely ground
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2-3 lemons)
For Topping:
- Powdered sugar, for dusting
- Extra dried lavender (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Make the Shortbread Crust: In a mixing bowl, beat the butter and sugar until light and fluffy. Add the flour and salt, and mix until a dough forms.
- Bake the Crust: Press the dough evenly into the prepared pan. Bake for 18-20 minutes, or until lightly golden. Remove from oven and set aside.
- Prepare the Filling: In a bowl, whisk together the eggs, sugar, flour, ground lavender, lemon zest, and lemon juice until smooth.
- Bake Again: Pour the lemon-lavender mixture over the warm crust and return to the oven. Bake for 20-25 minutes, or until the filling is set and slightly firm in the center.
- Cool & Chill: Let the bars cool completely in the pan, then refrigerate for at least 1 hour for the best texture.
- Serve: Dust with powdered sugar and garnish with extra dried lavender if desired. Slice into bars and enjoy!
Notes
- Use Culinary Lavender: Make sure you use culinary-grade lavender, as other types may be too strong or bitter.
- For a stronger lavender flavor: Let the lavender steep in the lemon juice for 10 minutes before straining and using.
- Storage: Store in the refrigerator for up to 5 days or freeze for up to 3 months.