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
Units
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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.