Lavender Lemon Bars Recipe

Introduction

These Lavender Lemon Bars offer a delightful twist on a classic dessert, combining bright citrus flavors with fragrant lavender. Perfectly balanced and beautifully fragrant, they make a refreshing treat for any occasion.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cubed
• ½ cup powdered sugar
• ¼ teaspoon salt
• 2 tablespoons ice water
• 4 large eggs
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• ½ cup freshly squeezed lemon juice (from about 3-4 lemons)
• 2 tablespoons lemon zest (from about 3-4 lemons)
• 1 tablespoon culinary lavender buds, finely ground
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: In a large bowl, whisk together 1 ½ cups flour, powdered sugar, and salt for the crust.
2. Step 2: Add cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
3. Step 3: Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together.
4. Step 4: Press the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
5. Step 5: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan, or line it with parchment paper.
6. Step 6: Roll out the chilled dough on a floured surface to fit the pan. Transfer and press it evenly into the bottom and up the sides. Prick the bottom with a fork.
7. Step 7: Bake the crust for 15-20 minutes until lightly golden.
8. Step 8: While the crust bakes, whisk together eggs and granulated sugar until light and fluffy.
9. Step 9: In a separate bowl, whisk flour and baking powder. Gradually add this to the egg mixture and whisk until just combined.
10. Step 10: Stir in lemon juice, lemon zest, and ground lavender buds until well mixed.
11. Step 11: Pour the filling over the hot crust and spread evenly.
12. Step 12: Bake for 20-25 minutes until the filling is set and no longer jiggles.
13. Step 13: Cool completely on a wire rack.
14. Step 14: Dust with powdered sugar if desired, then cut into squares and serve.

Tips & Variations

• For a more pronounced lavender flavor, gently warm the lemon juice with the lavender buds before straining and mixing into the filling.
• Use fresh lemons for the brightest citrus flavor and zest them carefully to avoid the bitter white pith.
• Line your pan with parchment paper for easier removal of bars.
• Swap culinary lavender with dried rosemary for a different herbal note if preferred.

Storage

Store the lavender lemon bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving or enjoy them chilled. You can also freeze the cut bars for up to 1 month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of fresh?

Yes, culinary or dried lavender buds are recommended. Make sure they are food-grade and finely ground for an even flavor distribution.

How do I know when the filling is cooked?

The filling should be set and no longer jiggle when the pan is gently shaken. It may still look slightly moist but will firm up as it cools.

Lavender Lemon Bars Recipe

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Delightful Lavender Lemon Bars featuring a buttery shortbread crust and a tangy lemon filling infused with subtle floral notes of culinary lavender. This elegant dessert combines a crisp base with a smooth, citrusy topping for a perfect treat that’s both refreshing and aromatic.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cubed
• ½ cup powdered sugar
• ¼ teaspoon salt
• 2 tablespoons ice water

For the Filling

• 4 large eggs
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• ½ cup freshly squeezed lemon juice (from about 3–4 lemons)
• 2 tablespoons lemon zest (from about 3–4 lemons)
• 1 tablespoon culinary lavender buds, finely ground

For Garnish

• Powdered sugar, for dusting (optional)

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs, creating a crumbly texture essential for a tender crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The dough should just start to come together without becoming sticky.
4. Form the Dough: Gently press the dough together to form a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for easier rolling.
5. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit the bottom of the prepared baking pan evenly.
7. Press into Pan: Carefully transfer the rolled-out dough to the baking pan and gently press it down flat and up the sides. Use a fork to prick the bottom of the crust several times to prevent bubbling during baking.
8. Pre-bake the Crust: Bake the crust for 15-20 minutes, or until it turns a light golden brown, ensuring a firm base to hold the filling.
9. Whisk Eggs and Sugar: While the crust is baking, whisk together the eggs and granulated sugar in a large bowl until the mixture becomes light and fluffy, incorporating air for a smooth filling.
10. Combine Dry Ingredients: In a separate bowl, whisk the flour and baking powder together to avoid lumps.
11. Add Dry Ingredients to Wet Ingredients: Gradually whisk the flour mixture into the egg mixture until just combined, careful not to overmix to keep the filling tender.
12. Add Lemon Juice, Zest, and Lavender: Stir in the freshly squeezed lemon juice, lemon zest, and finely ground culinary lavender buds, combining until the filling is uniformly scented and flavored.
13. Pour Filling into Crust: Remove the pre-baked crust from the oven and immediately pour the lemon filling over the hot crust, spreading it evenly with a spatula.
14. Bake the Bars: Return the pan to the oven and bake for 20-25 minutes until the filling is set and no longer jiggles when gently shaken.
15. Cool Completely: Remove the pan from the oven and let the bars cool completely on a wire rack to room temperature for best slicing results.
16. Dust with Powdered Sugar (Optional): Once cooled, dust the top generously with powdered sugar for a decorative, sweet finish.
17. Cut into Squares: Use a sharp knife to cut the bars into squares or rectangles as desired.
18. Serve and Enjoy: Serve these elegant lavender lemon bars as a refreshing dessert or afternoon treat.

Notes

• Using cold butter and ice water helps create a flaky, tender crust.
• Be sure to finely grind the lavender buds to avoid overpowering texture and to distribute flavor evenly.
• Adjust the amount of lemon juice and zest to taste if you prefer a more or less tart filling.
• Dusting with powdered sugar is optional but adds a nice decorative touch and slight sweetness.
• Bars can be stored in an airtight container in the refrigerator for up to 4 days.
• Let the bars cool completely before cutting to achieve clean slices.

Keywords: lavender lemon bars, lemon dessert, floral lemon bars, shortbread crust, lemon zest bars, citrus dessert, homemade lemon bars