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Lavender Lemon Bars Recipe: Easy Buttery Shortbread Crust

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Bright, tangy lemon bars with a hint of floral lavender, set atop a buttery shortbread crust. These easy bars are perfect for spring gatherings, tea parties, or a sunny treat any time.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (for crust)
  • 1/2 cup powdered sugar (for crust)
  • 3/4 cup unsalted butter, cold and cubed (for crust)
  • 1/4 teaspoon salt (for crust, skip if using salted butter)
  • 1 teaspoon finely grated lemon zest (optional, for crust)
  • 1 1/4 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 4 large eggs, room temperature (for filling)
  • 2/3 cup fresh lemon juice (about 3–4 lemons, for filling)
  • 2 teaspoons lemon zest (for filling)
  • 2 teaspoons culinary lavender buds, finely chopped or lightly crushed (for filling)
  • Pinch of salt (for filling)
  • Powdered sugar, for dusting (optional garnish)
  • Fresh lavender sprigs or lemon zest strips, for garnish (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Add 3/4 cup cold, cubed unsalted butter. Cut in butter with a pastry cutter or fork until mixture resembles coarse crumbs and holds together when squeezed. Add 1 teaspoon lemon zest if desired.
  3. Press the crust mixture firmly and evenly into the prepared pan. Chill in the fridge for 15 minutes.
  4. Bake the crust for 18–20 minutes, until just turning golden around the edges. Set aside.
  5. While the crust bakes, combine 2 teaspoons culinary lavender and 1 1/4 cups sugar in a bowl. Rub together with fingers to release aroma (optional for stronger lavender flavor).
  6. In a large bowl, whisk 4 eggs until blended and frothy. Add lavender sugar, 1/4 cup flour, 2/3 cup fresh lemon juice, 2 teaspoons lemon zest, and a pinch of salt. Whisk until smooth and pale yellow.
  7. Pour the lemon-lavender filling over the warm crust. Bake for 22–26 minutes, until the center is just set and doesn’t jiggle when gently shaken.
  8. Let bars cool in the pan at room temperature for 1 hour, then chill in the fridge for at least 2 hours before slicing.
  9. Lift bars out using parchment handles. Cut into 16 squares with a sharp knife, wiping knife between cuts for clean edges.
  10. Dust with powdered sugar and top with lavender sprigs or lemon zest curls if desired. Serve slightly chilled.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with plant-based butter. Chill bars thoroughly before slicing for neat edges. Rub lavender into sugar for stronger floral flavor. Use fresh lemons for best taste. Bars freeze well for up to 2 months.

Nutrition

Keywords: lavender lemon bars, lemon dessert, spring baking, shortbread crust, floral dessert, easy lemon bars, picnic dessert, tea party recipe

Find it online: https://blipflavor.com/lavender-lemon-bars-recipe-easy-buttery-shortbread-crust/