These lemon lavender bars combines a crumbly shortbread crust with tart lemon custard floral lavender for the perfect bright spring dessert.
Lemon bars were one of my favorite sweets growing up. I love the sharp flavor of the citrus combined with the crumbly shortbread crust. My mom would always make them at the first signs of spring – a great pick me up when the last of winter was dragging on and on. The bright lemony dessert is light and rich all at the same time.
The crumbly shortbread crust, topped with tart lemon custard and a generous dusting of powdered sugar, makes for the perfect spring dessert. Topping the lemon squares with the lavender adds a hint of the earthy lavender flavor without overpowering the squares.
Lavender – Lavender adds a subtle floral flavor to the bars since they are added on top (so it doesn’t change the texture of the lemon bars). When shopping for lavender, opt for either fresh cut lavender or culinary dried lavender (this will only be the dried small flowers). The floral taste is offset by the lemon juice in these bright bars.
Lemon – Though zest has more concentrated lemon flavor only the juice is used in this recipe to give the bars a smooth texture similar to lemon curd.
How to Make Lemon Lavender Bars
For the shortbread crust:
Prepare a baking pan. Preheat oven to 350ºF. Spray a 9×9-inch square baking pan with vegetable oil cooking spray.
Make the shortbread crust. Add the sugar, salt and flour to the bowl of a food processor and pulse until combined. Add butter and continue to pulse until large crumbs form.
Par-bake the shortbread crust. Evenly press into the bottom of the baking pan and bake until the crust is lightly browned, about 25 minutes.
For the lemon custard:
Beat the eggs. Reduce the heat to 325ºF. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium until they become thick but not frothy.
Make the batter. Beat in the granulated sugar, lemon juice, flour, baking powder and salt. Pour the mixture over the crust and evenly spread.
Bake the bars. Bake until the custard has set, about 20 minutes.
Cool and garnish. Remove from the oven and let cool completely. Once cool, sift the powdered sugar and cut into squares. Garnish with the lavender and lemon slices.
Other Recipes to Try
If you enjoy this lemon lavender bar recipe, I recommend checking out some of these: