Name: Lavender Lemon Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 bars
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature; 2 cups all-purpose flour; 1/2 cup powdered sugar, plus extra for dusting; 1 tablespoon dried culinary lavender, divided; 1/2 teaspoon salt; 4 large eggs; 1 1/2 cups granulated sugar; 1 tablespoon finely grated lemon zest (about 1 lemon); 2/3 cup freshly squeezed lemon juice (about 3 lemons); 1/4 cup all-purpose flour (for filling)

Hey y’all! If you’re searching for a dessert that’s both bright and beautiful, these Lavender Lemon Bars are just the treat. The sweet, floral hint of culinary lavender beautifully complements the tart punch of fresh lemons, all wrapped in a buttery shortbread crust. Perfect for picnics, brunches, spring gatherings, or whenever you want to impress, this recipe will have everyone reaching for seconds. Let’s get cooking!

Why You’ll Love This

Unique floral flavor from lavender adds an elegant twist.
Tangy Lemon curd balances perfectly with buttery shortbread.
Easy to make ahead and great for entertaining.
Beautiful presentation with a dusting of powdered sugar.
Simple ingredients with a gourmet result.

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
1/2 cup powdered sugar, plus extra for dusting
1 tablespoon dried culinary lavender, divided
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1 tablespoon finely grated Lemon zest (about 1 Lemon)
2/3 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup all-purpose flour (for filling)

Instructions

Prep the Lavender Shortbread Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a food processor, pulse together 2 cups flour, 1/2 cup powdered sugar, 1/2 tablespoon dried lavender, and salt.
Add the softened butter and pulse until the mixture resembles coarse crumbs and begins to clump.
Press the mixture firmly and evenly into the prepared pan.
Bake for 20 minutes, or until the edges are just golden. Remove from oven and set aside.

Make the Lavender Lemon Curd

In a bowl, whisk together eggs, granulated sugar, remaining 1/2 tablespoon lavender, lemon zest, and lemon juice until well blended.
Sift in 1/4 cup flour to the mixture and whisk until smooth.
Pour the filling over the pre-baked crust, spreading evenly.

Bake and Finish

Bake for 22-25 minutes, or until the center is set and barely jiggles.
Cool completely in the pan on a wire rack; then use parchment to lift out. Dust generously with powdered sugar before slicing into bars and serving.

Notes

Be sure to use culinary (food-grade) lavender—not decorative or scented varieties.
Lemon bars slice best when chilled for at least 1 hour after cooling.
For a more pronounced lavender flavor, infuse the lemon juice with lavender before use.

Variations

Gluten-Free: Swap the all-purpose flour for a gluten-free blend.
Lavender Lime Bars: Substitute lime zest and juice for a citrus twist.
Berry Lemon Bars: Top the cooled bars with fresh raspberries or blueberries before serving.

Required Equipment

9×13-inch baking pan
Parchment paper
Food processor (or mixing bowls and a pastry cutter)
Mixing bowls
Whisk
Zester

Storage Instructions

Store Lavender Lemon Bars in an airtight container in the refrigerator for up to 5 days. Place parchment between layers to prevent sticking. Bars can also be frozen (well wrapped) for up to 2 months.

Suggested Pairings & Serving Recommendations

Delicious with a cup of Earl Grey or chamomile tea
Lovely alongside fresh berries and whipped cream
Perfect finish to a brunch or picnic spread

Pro Tips

Pulse lavender buds in the food processor to break them up for even flavor diffusion.
For cleaner slices, wipe your knife between each cut.
Chill the bars fully for perfect, stable layers.

FAQ

Can I use fresh lavender instead of dried?: Yes, but use twice as much fresh lavender to achieve a similar flavor intensity.
How do I know when the bars are set?: The center will be just barely jiggly but not wet. They will continue to firm up as they cool.
Can I reduce the sugar in the recipe?: You can reduce the sugar in the filling by up to 1/4 cup, but the bars may be more tart.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 16-20 bars