Lavender Lemon Bars Dessert (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
2 cups all-purpose flour
04 -
1/4 teaspoon salt
→ Lavender Lemon Filling
05 -
4 large eggs
06 -
1 1/4 cups granulated sugar
07 -
2 tablespoons all-purpose flour
08 -
1/2 teaspoon dried culinary lavender, finely ground
09 -
1 tablespoon lemon zest
10 -
1/2 cup fresh lemon juice (about 2-3 lemons)
→ Topping
11 -
Powdered sugar, for dusting
12 -
Extra dried lavender (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
02 -
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the flour and salt, and mix until a dough forms.
03 -
Press the dough evenly into the prepared pan. Bake for 18-20 minutes, or until lightly golden. Remove from oven and set aside.
04 -
In a bowl, whisk together the eggs, sugar, flour, ground lavender, lemon zest, and lemon juice until smooth.
05 -
Pour the lemon-lavender mixture over the warm crust and return to the oven. Bake for 20-25 minutes, or until the filling is set and slightly firm in the center.
06 -
Let the bars cool completely in the pan, then refrigerate for at least 1 hour for the best texture.
07 -
Dust with powdered sugar and garnish with extra dried lavender if desired. Slice into bars and enjoy!
# Notes:
01 -
Use culinary-grade lavender, as other types may be too strong or bitter.
02 -
For a stronger lavender flavor, let the lavender steep in the lemon juice for 10 minutes before straining and using.
03 -
Store in the refrigerator for up to 5 days or freeze for up to 3 months.