Introduction

These Lavender Lemon Bars offer a delightful twist on the classic treat, combining bright lemon flavor with a subtle hint of floral lavender. Perfect for spring and summer gatherings, they balance tangy and sweet notes in every bite.

The image shows several square dessert bars placed on a dark round plate. Each bar has three layers: the bottom layer is a crumbly beige crust, the middle layer is a thick, creamy pale yellow filling, and the top layer is covered with small purple flower petals sprinkled evenly across. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
½ cup unsalted butter, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
½ cup fresh lemon juice (about 3-4 lemons)
1 tablespoon finely chopped culinary lavender
1 teaspoon lemon zest
¼ teaspoon baking powder
Powdered sugar for dusting
Additional dried lavender buds for decoration (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: In a medium bowl, combine the 1 cup flour, powdered sugar, salt, softened butter, and vanilla extract. Mix until the dough comes together with a crumbly but slightly sticky texture.
Step 3: Press the dough evenly into the bottom of the prepared pan, covering the entire surface. Bake for 15-18 minutes until lightly golden. Remove and let cool slightly.
Step 4: In a separate bowl, whisk together the eggs and granulated sugar until well combined. Add lemon juice, lemon zest, and finely chopped lavender, whisking until smooth.
Step 5: Stir in the 3 tablespoons flour and baking powder to thicken the lemon filling. Mix thoroughly.
Step 6: Pour the filling evenly over the cooled crust, taking care not to disturb it.
Step 7: Bake the bars for 20-25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Step 8: Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour to fully set the filling.
Step 9: Once chilled, dust the top with powdered sugar and garnish with dried lavender buds if desired. Cut into squares and serve.

Tips & Variations

Use culinary-grade lavender to avoid bitterness and ensure safe consumption.
For a richer crust, add a pinch of ground almond flour to the dough.
Adjust the amount of lavender to suit your preference for floral intensity.
Try substituting lemon juice with lime juice for a different citrus twist.

Storage

Store lavender 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. These bars are not recommended for freezing as the texture may change.

How to Serve

The image shows several square lemon bars arranged on a white marbled surface. Each lemon bar has three layers: a thick, crumbly light brown crust at the bottom, a smooth, bright yellow lemon filling in the middle, and a topping of small purple lavender flowers evenly spread on top, giving a pop of color and texture. The bars are slightly spaced apart, and the photo focus highlights the texture of the crust and the glossy surface of the lemon filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of fresh for this recipe?

Yes, you can use dried culinary lavender as specified. Just make sure it’s food-grade and finely chopped so it blends well into the filling without overpowering the flavor.

How can I make the crust more crumbly or tender?

Using cold butter cut into smaller pieces and not overmixing the dough helps keep the crust tender. You can also chill the dough before pressing it into the pan for a firmer texture.