Lavender Lemon Bars Delight

This lavender-infused twist on classic lemon bars brings together bright citrus flavors with delicate floral notes. The buttery shortbread base provides the perfect foundation for the creamy, zesty topping that's sure to impress at your next gathering or simply brighten your afternoon tea.

I first made these bars for a spring garden party and they disappeared within minutes. The subtle lavender aroma transported everyone to a sunny French countryside, and now they're requested at every family gathering from Easter to summer picnics.

Ingredients

• Unsalted butter: Softens to the perfect consistency when left at room temperature for about an hour
• Granulated sugar: Provides sweetness without overpowering the delicate lavender
• All purpose flour: Creates a tender shortbread base that holds up to the lemon filling
• Culinary lavender: Must be food grade for the best flavor without bitterness
• Fresh lemons: Provide both zest and juice for authentic flavor; use organic if possible
• Large eggs: Bind everything together and create the perfect custardy texture
• Powdered sugar: For dusting, adds a beautiful finishing touch that melts slightly into the bars

Step-by-Step Instructions

Preheat and Prep:

Turn your oven to 350°F and line your baking pan with parchment paper leaving overhang on the sides to easily lift out the bars later. Make sure the paper is pressed firmly into the corners to prevent any filling from seeping underneath.

Create the Shortbread Base:

Beat room temperature butter and sugar together until the mixture becomes noticeably lighter in color and fluffy in texture, about 3 minutes. Add the flour and salt gradually, mixing just until combined. Overmixing will develop gluten, making your crust tough rather than tender.

Form and Bake the Crust:

Press the dough evenly into your prepared pan using the back of a measuring cup to create a smooth, flat surface. Bake until you see the edges turning a light golden color, usually 18 to 20 minutes. The middle may still look slightly underdone, which is perfect as it will continue baking with the filling.

Prepare the Lavender Lemon Filling:

Whisk the eggs until frothy, then add sugar and continue whisking until well combined. Stir in the flour to help thicken your filling, then add the ground lavender, lemon zest, and fresh lemon juice. For the most aromatic result, rub the lavender between your fingers as you add it to release the essential oils.

Complete the Baking Process:

Pour your filling over the warm crust, ensuring it spreads evenly to all edges. Return to the oven and bake until the center appears set when gently shaken but still has a slight jiggle, about 20 to 25 minutes. Overcooking will result in a rubbery texture, so watch carefully toward the end.

Cooling and Setting:

Allow the bars to cool completely at room temperature, then refrigerate for at least one hour. This chilling time is crucial as it allows the filling to fully set and develop its flavors. The contrast between the cold filling and buttery crust creates the perfect texture experience.

My grandmother always said the secret to perfect lemon bars is patience—allowing them to chill completely before cutting. I remember watching her methodically dust each bar with powdered sugar using a small tea strainer for the most delicate coating. That extra care made even the simplest dessert feel special.

Finding Culinary Lavender

Culinary lavender differs from decorative or craft lavender as it's specifically grown for consumption with a more delicate flavor profile. Look for it at specialty food stores, farmers markets, or online retailers. English lavender varieties like Munstead or Hidcote are particularly good for baking with their sweet, less camphorlike qualities.

Making Ahead and Storage

These lavender lemon bars actually improve with a day of rest in the refrigerator as the flavors meld beautifully. Store them in an airtight container with parchment paper between layers to prevent sticking. They'll keep perfectly for up to five days refrigerated, though I doubt they'll last that long. For freezing, wrap individual bars in plastic then foil before placing in a freezer bag.

Serving Suggestions

While these bars are absolutely delightful on their own, they pair wonderfully with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. For an elegant dessert plating, drizzle the plate with a touch of honey and add a few fresh berries alongside. They complement afternoon tea perfectly, especially Earl Grey or a light herbal blend.

Lavender Intensity Control

The amount of lavender in this recipe provides a subtle background note that enhances rather than overwhelms the lemon. If you're new to floral flavors, start with slightly less lavender. For lavender enthusiasts, steep the measured lavender in the lemon juice for 10 minutes, then strain before adding to the filling. This infusion method extracts more flavor without adding textural elements.

Frequently Asked Questions

→ What type of lavender should I use?

Use culinary-grade lavender to ensure the flavor is subtle and not overpowering. Non-culinary lavender may taste too strong or bitter.

→ Can I make these bars ahead of time?

Yes, these bars can be made up to a day in advance. Store them in the refrigerator to keep them fresh.

→ Can I freeze Lavender Lemon Bars?

Absolutely! Store the bars in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.

→ How do I enhance the lavender flavor?

For a stronger lavender flavor, steep the dried lavender in the lemon juice for about 10 minutes before straining and using in the recipe.

→ What’s the best way to serve these bars?

Cool the bars completely, refrigerate for at least 1 hour, and dust with powdered sugar before slicing into squares for serving.