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Lavender Lemon Bars Recipe

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★★★★★

4.5 from 117 reviews

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.

Ingredients

Scale

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

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