Lavender Lemon Bars with Honey and Shortbread Crust Recipe
These Lemon Bars feature a delicate lavender-infused shortbread crust topped with a rich and tangy honey lemon custard. The combination of floral lavender, fresh lemon zest, and sweet honey creates a refreshing and sophisticated dessert perfect for spring and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 16 lemon bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Lavender Sugar and Shortbread Crust
- 1/2 tablespoon culinary grade dried lavender buds
- juice + zest from one lemon
- 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
Lemon Honey Custard
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup fresh lemon juice (juice from 3 lemons)
- 2 tablespoons of local raw honey
Instructions
- Make Lavender Sugar: 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, releasing the floral aroma and flavor.
- Prepare Shortbread Dough: 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 deepens to a richer yellow color, indicating thorough creaming. Then add vanilla extract and flour, stirring until fully combined. Use your hands to bring the mixture together into a smooth dough.
- Form and Bake Crust: Press the dough evenly into a parchment-lined baking pan. Use a fork to poke holes evenly across the surface to prevent bubbling during baking. Place in a preheated oven at 350°F (175°C) and bake for 20 minutes. The crust will be soft initially but will firm up as it cools.
- Make Lemon Honey Custard: While the crust bakes, whisk together the egg yolks, sweetened condensed milk, local raw honey, and fresh lemon juice until smooth and well combined.
- Bake Custard Topping: Pour the lemon custard mixture over the hot crust in the baking pan. Return to the oven and bake for an additional 25 to 30 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Set Bars: Remove the pan from the oven and let the bars cool completely at room temperature. Then transfer to the refrigerator and chill for at least two hours to fully set the custard.
- Serve: Once set, cut into bars and serve chilled. Enjoy the balance of floral, sweet, and tangy flavors in each bite.
Notes
- For more intense lavender flavor, ensure you use culinary grade dried lavender.
- Poking holes in the crust helps prevent bubbling and uneven baking.
- Chilling the bars thoroughly before cutting prevents the custard from cracking.
- Use fresh lemon juice for the brightest citrus flavor.
- If you prefer sweeter bars, you can increase the honey slightly in the custard.
Keywords: lemon bars, lavender shortbread, honey lemon custard, citrus dessert, easy lemon bars, floral dessert
