Introduction

Bright, floral, and tangy, these Lavender Lemon Bars offer a delightful twist on a classic dessert. The fragrant lavender pairs beautifully with fresh lemon, creating a refreshing treat perfect for any occasion.

The image shows close-up views of square lavender lemon bars, each with two layers: a bottom layer of light golden crumbly crust and a top layer of smooth pale yellow lemon filling. The top filling is sprinkled with small purple sugar crystals and decorated with tiny dried lavender buds, giving a textured look. The bars are placed on a surface with a white marbled texture. The overall appearance is bright and fresh with a soft contrast between the pale yellow and vivid purple colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Shortbread Crust:

1 cup (226g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 cups (250g) all-purpose flour
1/4 teaspoon salt

For the Lavender Lemon Filling:

1 1/2 cups (300g) granulated sugar
4 large eggs
1/4 cup (30g) all-purpose flour
1 tablespoon dried culinary lavender
Zest of 2 lemons
2/3 cup (160ml) freshly squeezed lemon juice (about 3–4 lemons)
Optional: a drop or two of purple food coloring

Garnish (Optional):

Dried lavender buds
Purple sanding sugar or powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars after baking.
Step 2: In a medium bowl, cream the softened butter and sugar together until smooth and light. Add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes until the edges turn golden. Remove and let cool slightly.
Step 3: While the crust bakes, combine the lemon juice and dried lavender in a small saucepan. Warm over low heat until just heated through, then remove from heat and steep for 10 minutes. Strain out the lavender and let the infused juice cool completely.
Step 4: In a large mixing bowl, whisk together the sugar, eggs, and lemon zest until smooth and pale. Add the flour and whisk until combined. Gradually whisk in the cooled lavender-lemon juice. If desired, stir in a drop or two of purple food coloring.
Step 5: Pour the filling over the cooled crust. Bake for 22–25 minutes until the center is set and does not jiggle. Remove and cool to room temperature, then refrigerate for at least 2 hours until fully set.
Step 6: Lift the bars from the pan using the parchment overhang. Cut into squares or rectangles. Before serving, dust with powdered sugar or purple sanding sugar and sprinkle with dried lavender buds if desired.

Tips & Variations

Use culinary-grade lavender to avoid bitterness and ensure safety.
If you prefer a less floral taste, reduce the lavender quantity by half.
Try adding a thin layer of white chocolate on the crust before pouring the filling for a richer flavor.
For a more vibrant color, add a few drops of natural purple food coloring or blend in some beet juice.

Storage

Store the lavender lemon bars in an airtight container in the refrigerator for up to 5 days. To reheat, allow the bars to come to room temperature or warm them lightly in the microwave for 10–15 seconds. They also freeze well for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a square lemon bar with two distinct layers: a bottom layer of light golden crust with a slightly crumbly texture, and a thick, smooth pale yellow lemon filling on top. The lemon layer is decorated with small purple sugar sprinkles and a few dried lavender buds scattered across the surface, adding a pop of color and texture. The dessert sits on a white marbled surface, and the edges show a clean cut, highlighting the thickness and smoothness of each layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried lavender?

While fresh lavender can be used, it tends to have a stronger and sometimes more bitter flavor. Culinary dried lavender is generally preferred for a balanced and subtle floral note.

What can I substitute for the lemon juice?

If lemons aren’t available, you can use bottled lemon juice, though fresh juice is best for brightness. Alternatively, lime juice can be used for a slightly different but still refreshing flavor.