Lemon Lavender Squares
Lemon lavender squares are a bright, tangy dessert with a buttery shortbread crust and floral lemon custard, perfect for spring baking and entertaining.
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These lemon lavender squares combine a buttery shortbread crust with a smooth, tart lemon custard and a delicate hint of floral lavender. The balance of bright citrus and subtle herbal notes makes this an elegant yet approachable dessert, perfect for spring gatherings, brunch, or afternoon treats. The light dusting of powdered sugar and optional garnish of lavender add a beautiful finish. Serve them alongside fresh berries and whipped cream for a simple, elevated dessert spread. If you’re looking for me warm weather dessert recipes, check out this grilled peaches and blackberry cobbler or this refreshing balsamic fig ice cream.
Why You’ll Love This Recipe
- Bright and balanced – Tart lemon and floral lavender create a unique, refreshing flavor.
- Classic with a twist – A traditional lemon bar elevated with subtle herbal notes.
- Perfect for spring – Light, citrusy, and ideal for seasonal entertaining.
Key Ingredients in This Recipe
- Culinary 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.
- Lemon juice – Provides the bright, tangy base for the custard layer and smooth texture.
- Sugar – Sweetens the filling and balances the tart lemon flavor.
Pro Tip
For clean, sharp slices, chill the bars briefly after they have cooled completely, then use a sharp knife wiped clean between cuts.
Swaps and Substitutions
- Culinary lavender: Omit for classic lemon bars or substitute with a small amount of finely chopped rosemary for a different herbal note.
- Lemon juice: Use bottled in a pinch, though fresh provides the best flavor.
- All-purpose flour: Substitute with a 1:1 gluten-free flour blend if needed.
- Butter: Use a plant-based butter alternative for a dairy-free option.
How to Make Lemon Lavender Bars (Step-by-Step)
- 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.
- 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.
Give these other fruit-forward recipes a try:
Lemon Lavender Squares
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Ingredients:
For the shortbread crust:
- Vegetable oil cooking spray, as needed
- ½ cup granulated sugar
- ¼ teaspoon table salt
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter, melted
For the lemon custard:
- 4 eggs
- 1 cup granulated sugar
- 2/3 cup freshly squeezed lemon juice, from about 6 lemons
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon table salt
- Confectionary sugar, as needed, for dusting
- 1 teaspoon crushed dried lavender
- Lemon slices, cut into quarters
Instructions:
For the shortbread crust:
- Preheat oven to 350ºF (180ºC). Spray a 9×9-inch square baking pan with vegetable oil cooking spray.
- 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.
- Evenly press into the bottom of the baking pan and bake until the crust is lightly browned, about 25 minutes.
For the lemon custard:
- Reduce the heat to 325ºF (170ºC). In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium until they become thick but not frothy.
- Beat in the granulated sugar, lemon juice, flour, baking powder and salt. Pour the mixture over the crust and evenly spread.
- Bake until the custard has set, about 20 minutes.
- 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.
Notes:
For clean, sharp slices, chill the bars briefly after they have cooled completely, then use a sharp knife wiped clean between cuts.
Nutrition:
Calories: 311kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 27mg | Potassium: 63mg | Fiber: 2g | Sugar: 34g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg
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