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Delicious lavender lemon bars with a sprinkle of lavender petals on top.

Lavender Lemon Bars

Bright, floral, and perfectly tart, these lavender lemon bars marry sunny citrus with a whisper of lavender for an elegant dessert.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup 1 cup (226 g) unsalted butter, softened Use high-quality unsalted butter.
  • 1/2 cup 1/2 cup (60 g) powdered sugar
  • 2 cups 2 cups (240 g) all-purpose flour Buy unbleached AP flour for better flavor.
  • 1/4 teaspoon 1/4 teaspoon fine sea salt
For the filling
  • 1 1/2 cups 1 1/2 cups (300 g) granulated sugar
  • 3 large 3 large eggs, at room temperature Ensure they are at room temperature.
  • 1/2 cup 1/2 cup (120 ml) fresh lemon juice About 2–3 lemons.
  • 2 tablespoons 2 tablespoons lemon zest From 2 lemons.
  • 1/4 cup 1/4 cup (30 g) all-purpose flour Alternatively, use 2 tablespoons cornstarch.
  • 1 tablespoon 1 tablespoon culinary lavender buds, lightly crushed Adjust to taste.
For finishing
  • 1/4 cup 1/4 cup powdered sugar for dusting Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment, leaving an overhang for easy removal.
  2. Cream the softened butter and powdered sugar until light and smooth using a stand mixer or hand mixer.
  3. Add flour and salt, mixing until just combined; press the dough evenly into the prepared pan and smooth the top with a flat-bottomed measuring cup.
  4. Bake the crust for 18–20 minutes until the edges turn just golden and the surface appears set.
  5. In a small saucepan, gently warm the lemon juice with the crushed lavender and 1/4 cup of the granulated sugar. Warm just to a simmer, then remove from heat and steep for 5–8 minutes.
  6. Strain through a fine mesh and discard the solids.
  7. In a medium bowl, whisk the remaining sugar with eggs, lemon zest, and the flour (or cornstarch).
  8. Slowly temper the whisked eggs by adding the warm, strained lemon-lavender liquid a little at a time, whisking constantly until fully incorporated.
  9. Pour the filling over the hot crust and bake at 325°F (160°C) for 18–22 minutes until the center is set but still slightly jiggly.
  10. Cool the bars for about 10–15 minutes at room temperature, then chill in the refrigerator for another 10–15 minutes to firm the curd for clean slicing.
  11. Dust with powdered sugar before cutting into bars using a sharp knife wiped between cuts.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days. For freezing, wrap individual bars tightly and place in a freezer-safe container for up to 3 months.