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A close-up shot of several square Lavender Lemon Bars with bright yellow tops, crumbly crusts, and purple lavender garnish, on a wooden board.
Daniel

Heavenly Lavender Lemon Bars

These elegant lavender lemon bars feature a crisp, buttery shortbread crust topped with a vibrant, tangy lemon filling infused with delicate floral notes of culinary lavender. A perfect balance of sweet, tart, and fragrant.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 tsp salt
  • 1 cup unsalted butter 2 sticks, cold and cubed
For the Lavender Lemon Filling
  • 4 large eggs
  • 1.5 cups granulated sugar
  • 0.33 cup fresh lemon juice approx. 3-4 lemons
  • 2 tbsp fresh lemon zest approx. 2-3 lemons
  • 1 tbsp culinary lavender dried, food-grade
  • 0.25 cup all-purpose flour
  • 0.25 tsp salt
For Dusting
  • 2 tbsp confectioners' sugar powdered sugar

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Whisk
  • Saucepan
  • Fine-Mesh Sieve

Method
 

Prepare the Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the flour, granulated sugar, and salt for the crust.
  3. Cut in the cold, cubed butter using a pastry blender, your fingertips, or an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake for 18-20 minutes, or until lightly golden brown around the edges.
  5. While the crust is baking, prepare the filling.
Prepare the Lavender Lemon Filling
  1. In a medium saucepan, combine the fresh lemon juice and culinary lavender. Heat gently over low heat for 5-7 minutes, just until warmed and fragrant, but do not boil. Remove from heat and let steep for 10 minutes.
  2. Strain the lemon-lavender infusion through a fine-mesh sieve into a clean bowl, pressing the lavender gently to extract all liquid. Discard the lavender.
  3. In a large mixing bowl, whisk together the eggs, granulated sugar, lemon zest, flour, and salt until well combined.
  4. Slowly whisk the strained lemon-lavender liquid into the egg mixture until smooth.
Bake and Cool
  1. Once the crust is lightly golden, carefully pour the lemon-lavender filling evenly over the hot crust.
  2. Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and no longer jiggly in the center. The edges might be slightly golden.
  3. Remove from oven and let cool completely on a wire rack at room temperature for at least 2 hours.
  4. Once cooled, refrigerate for at least 2-3 hours (or preferably overnight) before slicing. This helps the bars firm up for clean cuts.
  5. Using the parchment paper overhang, lift the chilled bars out of the pan. Dust generously with confectioners' sugar before slicing into squares or rectangles.

Notes

For best results and clean cuts, ensure the bars are thoroughly chilled before slicing. A warm, clean knife can also help with clean cuts.
Store leftover lavender lemon bars in an airtight container in the refrigerator for up to 4-5 days.
Ensure you use culinary-grade lavender, which is specifically grown for cooking and free from pesticides.