Bright, floral, and impossibly smooth, these bars are the kind of dessert you’ll reach for at afternoon tea or a sunny brunch.
They balance sharp lemon brightness with a gentle lavender perfume and a buttery shortbread base.
Easy to make, impressive to serve, and perfect for making ahead.
I adapted techniques from my favorite citrus bars to keep slices clean and the texture silky.
If you like lavender in baked goods, try pairing this with a lavender cookie — I love the idea behind London Fog Cookies with Lavender Cream Cheese Frosting.
These bars are beginner-friendly but reward precision.
Why You’ll Love This Lavender Lemon Cream Bars
- Bright lemon tang tempered by a calming lavender infusion.
- Silky, custard-like filling that sets firm for clean slices.
- Buttery shortbread crust provides a tender, crumbly base.
- Makes-ahead dessert that improves overnight in the fridge.
- Elegant yet simple — perfect for gifting or a tea party.
- Minimal ingredients and no special equipment required.
The flavor is citrus-forward with a floral undernote from culinary lavender.
The filling is smooth and creamy, with a gentle jiggle when perfect.
The crust is crisp at the edges and tender under the filling.
“These bars vanished at my summer brunch. The lemon is vivid and the lavender is perfectly subtle — five stars!” — a delighted reader
Key Ingredients for Lavender Lemon Cream Bars
All-purpose flour (shortbread crust)
The flour forms the structure for the shortbread crust.
Use a reliable, unbleached all-purpose flour for consistent protein content and predictable crumb.
If you swap to cake or pastry flour the crust will be too tender; whole wheat will make it dense and brown faster.
Cold unsalted butter (shortbread crust)
Cold, diced butter cut into flour produces coarse crumbs that press into a tender, flaky shortbread.
Buy high-fat butter (European style if you like a richer flavor) and keep it chilled until use.
If you use melted butter you’ll lose the shortbread’s delicate, sandy texture and the crust will be firmer and less flaky.
Culinary lavender buds (filling infusion)
Use food-grade culinary lavender — not craft or ornamental lavender — for a clean floral taste.
Measure the buds carefully; too much becomes soapy. One tablespoon gives aroma without bitterness.
If you must substitute, use a small amount of lavender extract (very sparing), or try lemon verbena for citrusy floral notes.
Fresh lemon juice + lemon zest (filling)
Fresh lemon juice provides bright acidity and fresh aroma that bottled juice cannot match.
Zest contains concentrated lemon oils that intensify citrus flavor; always zest before juicing.
Using bottled juice will give a flatter profile; consider increasing zest if fresh juice isn’t available.
Full Ingredient List for Lavender Lemon Cream Bars
- SHORTBREAD CRUST
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1 cup cold unsalted butter, diced
- LAVENDER LEMON FILLING
- 1 cup granulated sugar
- 1 tbsp culinary lavender buds
- 4 large eggs
- 1 cup fresh lemon juice (about 4–6 lemons)
- Zest of 2 lemons
- 1 cup powdered sugar
- 1/4 cup all-purpose flour
- GARNISH (OPTIONAL)
- Powdered sugar for dusting
- Fresh lavender sprigs and/or thin lemon slices
Step-by-Step Instructions for Lavender Lemon Cream Bars
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C).
Line a 9×9-inch pan with parchment, leaving an overhang for easy removal.
Pro Tip: The parchment should extend beyond two sides — this gives sturdy handles to lift the bars out.
Step 2: Make the shortbread crust
In a bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup powdered sugar, and 1/2 tsp salt.
Cut in 1 cup cold diced unsalted butter until the mixture resembles coarse crumbs.
Press the dough firmly and evenly into the prepared pan.
Pro Tip: Look for a uniform, compact surface with no loose flour pockets; it should feel slightly cool and firm when pressed.
Step 3: Bake the crust
Bake the crust 15–20 minutes until it’s set and lightly golden at the edges.
Remove from the oven and keep the oven at 350°F for the filling.
Pro Tip: Edges should show a pale golden rim; the center will be very lightly colored and firm to the touch.
Step 4: Infuse lavender into a syrup
In a small saucepan combine 1 cup granulated sugar, 1 tbsp culinary lavender buds, and 1/4 cup water.
Warm gently until the sugar dissolves; do not boil hard. Remove from heat, steep 10 minutes, then strain and cool to lukewarm.
Pro Tip: The syrup should smell floral but not perfumey; it will be slightly viscous and clear once strained.
Step 5: Make the lavender lemon filling
Whisk 4 large eggs with the cooled lavender syrup until blended.
Whisk in 1 cup fresh lemon juice and the zest of 2 lemons. Sift in 1 cup powdered sugar and 1/4 cup flour; whisk until smooth.
Pro Tip: The mixture should be glossy and pourable, not lumpy; the zest will float lightly in the batter.
Step 6: Bake the assembled bars
Pour the filling over the warm crust and return the pan to the oven.
Bake 20–25 minutes until the filling is set with a slight jiggle in the center.
Pro Tip: When you gently tap the pan the center should wobble slightly like gelatin, not liquid.
Step 7: Cool and chill for clean slices
Cool the pan completely on a wire rack, then refrigerate at least 2 hours or overnight for the cleanest slices.
Pro Tip: After chilling, the filling will be firm and the top will be matte with no glossy wet spots.
Step 8: Dust and garnish
Lift the bars from the pan using the parchment overhang. Dust with powdered sugar and garnish with fresh lavender sprigs or thin lemon slices if desired.
Pro Tip: The cut edges should be sharp and clean; use a hot, dry knife for the best presentation.
Expert Tips for Lavender Lemon Cream Bars
- Keep butter cold for the crust. Cold butter yields a tender shortbread texture, while softened or melted butter will make the crust dense.
- Don’t over-infuse lavender. One tablespoon of culinary buds is the sweet spot; steep longer but avoid adding more buds.
- Use fresh lemon juice and zest. The fresh acids and oils are what make the filling bright and aromatic.
- Watch baking time closely. The filling should have a slight, even jiggle; overbaking makes it dry and custardy.
- Cool completely before slicing. Chilling tightens the filling for clean edges when you cut.
- Use the right pan size. A 9×9-inch pan concentrates the filling thickness; a larger pan will make thinner, quicker-setting bars.
- Equipment tip: A microplane for zest and a fine sieve for the syrup make a smoother filling and clearer lavender flavor. Also, check techniques from a similar bar recipe while you practice, such as the creamy Grasshopper cheesecake for chilling and slicing cues.
- Common mistake: too much lavender or boiling the syrup. Both can create a bitter or soapy note; keep the syrup gentle and strain well.
Storage & Freezing for Lavender Lemon Cream Bars
For fridge storage: Place cooled bars in an airtight container lined with parchment.
They keep well for up to 5 days chilled. Use wax paper between layers to protect the topping.
For freezer storage: Cut bars into squares and flash-freeze them on a baking sheet until solid.
Transfer to a freezer-safe container or bag with parchment between layers. Freeze up to 3 months. A similar make-ahead dessert strategy is used in recipes like the no-bake pistachio pie for stable freezing results.
Thawing and reheating: Thaw in the refrigerator overnight for best texture.
Serve cold or bring to room temperature for 20–30 minutes before serving. Do not microwave; that will make the filling grainy.
Variations & Substitutions for Lavender Lemon Cream Bars
Lavender-Honey Lemon Bars
Replace half the granulated sugar with honey in the filling and reduce infused syrup sugar slightly.
The honey adds floral sweetness and deepens the aroma, producing a softer set.
Blueberry Lavender Lemon Bars
Fold 1/2 cup fresh or thawed frozen blueberries into the filling before baking.
The berries add bursts of color and a mild tartness that pairs beautifully with lavender.
Almond Shortbread Base
Substitute 1/4 cup of the crust flour with finely ground almond meal and increase pressing gently.
The almond adds a nutty depth and crisper edge; bake times may be slightly shorter.
Ginger-Lavender Twist
Add 1/2 tsp ground ginger to the crust and a pinch to the filling.
Ginger introduces warmth that balances the floral notes and enhances complexity.
Frequently Asked Questions About Lavender Lemon Cream Bars
Q: Can I use lavender extract instead of buds?
A: Yes, but use it sparingly. Start with 1/4 teaspoon and taste the filling before baking. Extracts are concentrated and can turn soapy if overused, so fewer drops are better than more.
Q: Why did my filling crack or get curdled-looking?
A: Overbaking or baking at too high a temperature can cause the filling to curdle or crack. Ensure your oven temperature is accurate and remove the bars when the center still has a slight jiggle.
Q: How do I get perfectly clean slices?
A: Chill thoroughly for at least 2 hours or overnight. Use a sharp chef’s knife warmed under hot water, wiped dry between cuts, and slice with a single, confident motion.
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend for the crust and ensure it contains xanthan or guar gum for structure. Texture will be slightly different — more crumbly — but the flavor remains.
Q: Can I prep components ahead?
A: Absolutely. The crust can be baked a day ahead and kept covered at room temperature. The lavender syrup and filling can be prepared and refrigerated separately; assemble and bake within 24 hours for best results.
Final Thoughts on Lavender Lemon Cream Bars
These bars are a delightful balance of bright citrus and gentle floral notes, ideal for a make-ahead party dessert.
If you enjoyed exploring lavender in baking, compare similar takes on lavender-lemon treats like a classic Lavender Lemon Bars recipe on SugarHero, a Lavender Lemon Bars version at How Sweet Eats, and Lemon Lavender Cookie Bars on Yes to Yolks.
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Lavender Lemon Cream Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 9×9-inch pan with parchment.
- In a bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press the dough firmly and evenly into the prepared pan.
- Bake the crust for 15–20 minutes until lightly golden at the edges.
- In a small saucepan, combine granulated sugar, lavender buds, and water. Warm gently to dissolve sugar, steep for 10 minutes, then strain.
- Whisk eggs with the cooled lavender syrup, then incorporate lemon juice and zest. Sift in powdered sugar and flour, whisking until smooth.
- Pour the filling over the warm crust and bake for 20–25 minutes until set with a slight jiggle.
- Cool completely on a wire rack, then refrigerate for at least 2 hours or overnight before slicing.
- Dust with powdered sugar and garnish as desired before serving.