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Lavender Lemon Bars Recipe

Lavender Lemon Bars Recipe
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★★★★★

5 from 7 reviews

These Lavender Lemon Bars combine a buttery shortbread crust with a fragrant lavender-infused lemon filling, offering a delicate balance of floral and citrus flavors. Perfectly set and garnished with powdered or purple sanding sugar and dried lavender buds, these bars make an elegant dessert or afternoon treat.

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 the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal of the bars after baking.
  2. Make the Shortbread Crust: In a medium bowl, cream together the softened butter and sugar until smooth and light. Add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes, or until the edges begin to turn golden. Remove from oven and set aside to 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. Remove from heat and let steep for 10 minutes. Strain out the lavender buds 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 smooth and slightly pale. Add the flour and whisk until fully incorporated. Slowly pour in the cooled, strained lavender-lemon juice, whisking until the mixture is smooth. If desired, add a drop or two of purple food coloring and stir to combine.
  5. Bake the Bars: Pour the filling over the pre-baked crust. Return the pan to the oven and bake for 22–25 minutes, until the center is set and does not jiggle when gently shaken. Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours or until fully set.
  6. Slice and Garnish: Use the parchment overhang to lift the bars out of 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 decoration.

Notes

  • Use culinary grade dried lavender to ensure the best flavor and safety.
  • Steeping the lavender in lemon juice allows the floral notes to infuse without overpowering the tartness.
  • The purple food coloring is optional but adds a beautiful hue to complement the lavender flavor.
  • Chilling the bars before slicing ensures clean, neat cuts and a firmer texture.
  • Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Nutrition

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

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