Description
These delightful Lavender Lemon Bars offer a perfectly balanced combination of bright citrus flavor and subtle floral notes, set into a buttery shortbread crust topped with a creamy lemon-lavender filling.
Ingredients
Units
Scale
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 1/2 cups (300 g) granulated sugar, divided
- 1/4 cup (30 g) all-purpose flour (for filling)
- 3 tablespoons culinary dried lavender, finely ground
- 4 large eggs
- 1/2 cup (120 ml) fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8‑inch baking pan with parchment, leaving an overhang.
- In a bowl, combine 1 cup flour and 1/4 cup powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into the bottom of the pan.
- Bake crust for 15–18 minutes, until light golden. Remove from oven and set aside.
- While crust bakes, whisk together granulated sugar, 1/4 cup flour, and ground lavender in a bowl.
- Add eggs, lemon juice, lemon zest, and salt; whisk until smooth and fully combined.
- Pour filling over warm crust and return to oven. Bake 20–25 minutes, or until center is just set (it may jiggle slightly).
- Cool completely in pan on a wire rack, about 1–2 hours. For best results, chill in refrigerator at least 1 hour before cutting.
- Lift bars out using parchment overhang. Dust generously with powdered sugar, slice into squares, and serve.
Notes
- Use culinary-grade lavender to avoid bitter, soapy flavors.
- For a stronger lavender taste, steep the lavender in warm lemon juice for 10 minutes before whisking into eggs.
- Bars can be refrigerated in an airtight container up to 4 days.
- Leftover bars freeze well—wrap slices in plastic wrap and freeze up to 1 month.
Nutrition
- Serving Size: 1 bar (approx. 2‑in square)
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg