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Lavender Lemon Bars

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Lavender Lemon Bars are a refreshing twist on the classic lemon bar, with a delicate floral note of lavender infused in both the buttery crust and creamy filling. Perfect for spring or summer gatherings, these bars are tangy, sweet, and visually stunning with a dusting of powdered sugar and optional lavender buds.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American, Mediterranean
  • Diet: Vegetarian

Ingredients

For the Lavender Sugar:

22.75 oz granulated sugar (3 ¼ cups)

2 tbsp culinary dried lavender

For the Crust:

8 oz unsalted butter (1 cup), melted and slightly cooled

3.5 oz lavender sugar (½ cup)

2 tsp vanilla extract

½ tsp salt

9 oz all-purpose flour (2 cups)

For the Filling:

8 large eggs

1 ¼ cups fresh lemon juice

19.25 oz lavender sugar (2 ¾ cups)

Zest of 2 lemons (about 2 tbsp)

2.25 oz all-purpose flour (½ cup)

Powdered sugar, for serving

Instructions

  1. To Make the Lavender Sugar: In a food processor, blend the dried lavender with 1 cup of granulated sugar for 15-20 seconds, then add the remaining sugar and pulse briefly until mixed.
  2. To Make the Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with foil, then spray with nonstick cooking spray. In a bowl, whisk melted butter, lavender sugar, vanilla, and salt. Stir in the flour until fully combined. Press into the pan and bake for 25-30 minutes until golden brown.
  3. To Make the Filling: Whisk together eggs, lemon juice, lavender sugar, and lemon zest. Sift in the flour and mix until smooth. Once the crust is done, pour the filling over the hot crust. Lower the oven to 325°F (163°C) and bake for 25-30 minutes until the center barely jiggles.
  4. Cool completely to room temperature, then refrigerate for cleaner cuts.
  5. To Serve: Sprinkle with powdered sugar and garnish with lavender buds if desired. Cut into squares using a sharp knife.

Notes

  • Use culinary-grade lavender, safe for consumption. Avoid non-edible lavender.
  • For clean cuts, refrigerate before slicing and use a sharp knife, wiping it between cuts.
  • Use a kitchen scale for accurate measurements, especially for baking ingredients.

Nutrition

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