Lavender Lemon Bars

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Lavender lemon bars are a tasty twist on a classic dessert. They mix the tangy zip of lemon with the soft, floral notes of lavender. These bars have a buttery shortbread crust and a creamy lemon filling with a hint of lavender.

You can make these treats at home with just a few simple steps. The recipe uses lavender sugar or extract to add flavor without overpowering the lemon. These bars are perfect for spring gatherings or anytime you want a fresh, unique dessert.

Exact Ingredients (+ Possible Substitutes)

For the crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon dried lavender buds

You can swap the butter for vegan butter if you prefer. Try coconut sugar instead of granulated for a different flavor.

For the filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1/4 cup all-purpose flour
• Zest of 2 lemons
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lavender extract

Can’t find lavender extract? Use extra vanilla or a dash of almond extract. Meyer lemons work great too if you can get them.

Optional toppings:

• Powdered sugar for dusting
• Fresh lavender sprigs
• Lemon slices

Feel free to skip the toppings or add your own twist with berries or whipped cream.

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and spray it with cooking spray.

Mix 2 tablespoons of dried lavender with 1 cup of sugar in a food processor. Blend for 15-20 seconds until the lavender is finely ground and mixed into the sugar.

In a bowl, cream butter and powdered sugar. Add flour, ground almonds, lavender sugar, and lemon zest. Beat until the mixture is crumbly.

Press this mixture into the prepared baking pan. Bake for 15 minutes or until the edges turn golden brown.

While the crust bakes, make the filling. Beat 4 eggs with lemon juice in a mixer. Add the lavender sugar, flour, lemon zest, and vanilla extract. Mix until combined.

Pour the filling over the hot crust when it comes out of the oven. Return the pan to the oven and bake for another 25-30 minutes.

The bars are done when the top is slightly cracked and set. Let them cool completely before cutting into squares.

For extra flavor, dust the cooled bars with powdered sugar before serving.

Tips, Tricks & Storing

For the best lemon lavender bars, chill them in the fridge overnight. This lets the flavors blend and helps the bars set fully.

Use culinary-grade dried lavender for the best taste. You can find it online or in specialty stores. A little goes a long way, so start with less and add more if needed.

Try infusing the sugar with lavender the night before baking. Mix sugar and lavender buds in a jar, shake well, and let it sit overnight. This gives a stronger lavender flavor.

To make cutting easier, lift the bars out of the pan using the parchment paper. Then dust with powdered sugar just before serving for a pretty finish.

Store your lemon lavender bars in an airtight container in the fridge. They’ll stay fresh for up to 5 days. You can also freeze them for up to 3 months.

For a twist, try adding a drop of lavender extract to boost the flavor. Or swap out some lemon juice for lime for a different citrus kick.