Introduction

These lemon bars combine a fragrant lavender shortbread crust with a tangy honey lemon custard topping. Bright, zesty, and with a hint of floral sweetness, they make a delightful treat for any occasion.

A square-shaped pastry with a lattice pattern dusted heavily with white powdered sugar is placed on a piece of parchment paper on a wooden board. The pastry has a golden brown color with crisscross lines creating diamond-shaped sections filled with powdered sugar. Surrounding the pastry are soft pink and white flowers in the lower-left and upper-right corners, along with a yellow lemon, half cut to show its inside, placed near the top. A textured pink cloth is draped loosely beside the board, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg yolks
1 can (14 oz) sweetened condensed milk
3/4 cup fresh lemon juice (juice from 3 lemons)
2 tablespoons local raw honey
1/2 cup (100 grams) sugar
2 cups (250 grams) all-purpose flour
1/2 teaspoon salt
1 cup (227 grams or 2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 tablespoon culinary grade dried lavender buds
Juice and zest from 1 lemon

Instructions

Step 1: In a mortar and pestle or food processor, combine the dried lavender buds, lemon zest, and sugar. Grind or process until the mixture becomes a finely textured lavender sugar.
Step 2: In a stand mixer or large mixing bowl, add the lavender sugar, additional lemon zest, lemon juice, butter, and salt. Mix for about five minutes until the butter becomes a deeper yellow, indicating the ingredients are well creamed.
Step 3: Add the vanilla extract and flour to the mixture. Stir until fully combined, then use your hands to bring the mixture together into a dough.
Step 4: Press the dough evenly into a parchment-lined baking pan. Use a fork to poke holes across the surface to prevent bubbling during baking.
Step 5: Place the pan in a preheated oven at 350°F (175°C) and bake for 20 minutes. The crust will be soft and fluffy when done but will firm up as it cools.
Step 6: While the crust is baking, prepare the honey lemon custard. In a large bowl, whisk together the egg yolks, sweetened condensed milk, honey, and fresh lemon juice until smooth.
Step 7: Pour the custard over the hot crust in the pan. Return to the oven and bake for 25 to 30 minutes, or until the filling is set.
Step 8: Allow the lemon bars to cool completely in the pan. Then refrigerate for at least two hours to let them set fully before cutting and serving.

Tips & Variations

For a stronger lavender flavor, gently toast the dried lavender buds before grinding to release their oils.
If you prefer a sweeter custard, add a little extra honey or sugar to the filling mixture.
Try using Meyer lemons for a sweeter, less tart lemon flavor in both the crust and custard.
Line your baking pan with parchment paper extending over the edges to make lifting out the bars easier after chilling.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 4 days. For best texture, bring to room temperature before serving or warm slightly in the microwave for 10-15 seconds. You can also freeze the bars for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A square pastry with a golden brown crust forms the base layer, topped with a neat crisscross lattice pattern dusted heavily with white powdered sugar, making diamond shapes. The pastry rests on white parchment paper that is dusted with powdered sugar, set on a wooden board with a white marbled texture background. Around the pastry are a halved lemon and a full lemon, a pink textured cloth, some sprigs of lavender, and fresh flowers in soft pink, cream, and white hues arranged nearby, creating a warm and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender from the grocery store?

Yes, but make sure it is culinary grade to avoid any bitter or medicinal flavors. Regular craft lavender is not recommended for eating.

What can I substitute for raw honey?

You can use light corn syrup, agave nectar, or additional maple syrup as a substitute if you don’t have raw honey, but the flavor will vary slightly.