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Lavender Lemon Bars Recipe

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★★★★★

4.5 from 721 reviews

These Lavender Lemon Bars combine a buttery shortbread crust with a fragrant lavender-infused lemon filling for a delicate and refreshing dessert. Easy to make and beautifully garnished, they offer a perfect balance of tangy citrus and floral notes, ideal for spring or summer gatherings.

Ingredients

Scale

Shortbread Crust

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

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

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift out the bars after baking.
  2. Make the Shortbread Crust: In a medium bowl, cream together the softened butter and sugar until the mixture is smooth and light. Add the flour and salt, then mix until a soft dough forms. Press this dough evenly into the bottom of your prepared pan. Bake for 18 to 20 minutes, or until the edges start to turn golden. Remove from the oven and let it cool slightly.
  3. Infuse the Lavender: While the crust bakes, combine the lemon juice and dried lavender in a small saucepan. Warm gently over low heat until just heated through, then take off the heat and let the mixture steep for 10 minutes. Strain out the lavender and allow the infused juice to cool completely.
  4. Prepare the Lemon Filling: In a large mixing bowl, whisk together the sugar, eggs, and lemon zest until the mixture is smooth and a bit pale. Stir in the flour until fully combined. Gradually add the cooled, strained lavender-lemon juice, whisking until the mixture is smooth. If desired, add a drop or two of purple food coloring for a visual pop.
  5. Bake the Bars: Pour the lemon filling over the pre-baked crust and return the pan to the oven. Bake for 22 to 25 minutes, or until the center is set and does not jiggle when the pan is gently shaken. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours or until fully set.
  6. Slice and Garnish: Use the parchment paper overhang to lift the bars from the pan. Cut into squares or rectangles. Just before serving, dust with powdered sugar or purple sanding sugar and sprinkle with dried lavender buds for a lovely finishing touch.

Notes

  • Be careful not to overheat the lemon juice when infusing with lavender to preserve delicate flavors.
  • Use culinary-grade dried lavender for the best taste and safety.
  • Chilling the bars for at least two hours ensures a clean cut and firm texture.
  • For a more pronounced lavender color, add food coloring sparingly to avoid overpowering the natural look.
  • Store leftovers refrigerated and consume within 3-4 days for optimal freshness.

Keywords: lavender lemon bars, lemon bars recipe, floral lemon dessert, shortbread crust, lavender dessert, spring dessert, summer dessert

Find it online: https://dailysimplerecipe.com/lavender-lemon-bars-recipe/