Classic lemon bars get a floral upgrade with culinary lavender. A buttery shortbread crust holds a vibrant, tangy lavender-lemon curd filling, creating the perfect balance of sweet, tart, and aromatic.
Transform traditional lemon bars into an elegant, fragrant dessert with the subtle floral notes of culinary lavender. These bars feature a rich, melt-in-your-mouth shortbread crust that perfectly complements the bright, tangy lavender-infused lemon curd topping.
The lavender isn’t overpowering—it creates a sophisticated depth that enhances the citrus flavor. Topped with a snowy dusting of powdered sugar, these bars are as beautiful as they are delicious, making them perfect for spring gatherings, bridal showers, or any occasion that calls for something special.
The Science of Infusion & Texture Contrast
The magic of these bars lies in achieving two distinct, perfect textures and a harmonious flavor infusion. First, the shortbread crust relies on the precise ratio of butter to flour and a thorough baking time (called “blind baking”) to create a sturdy, crisp base that won’t become soggy under the wet filling.
The key to the lavender-lemon curd is infusing the sugar with dried lavender buds before mixing. Heating the sugar with lavender releases its essential oils, imparting a subtle floral aroma without adding bitterness or texture.
The curd itself sets through a combination of egg proteins coagulating and starch thickening from the flour, resulting in a creamy, sliceable filling that’s firm yet lusciously smooth. The final dusting of powdered sugar not only adds sweetness but also visually accentuates the beautiful yellow layer beneath.
Ingredients
For the Shortbread Crust:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
For the Lavender-Lemon Curd Filling:
- 1 ½ cups (300g) granulated sugar
- 2 tablespoons culinary dried lavender buds
- 4 large eggs, room temperature
- ½ cup (65g) all-purpose flour
- ¾ cup (180ml) fresh lemon juice (about 4-5 lemons)
- Zest of 2 lemons
- Powdered sugar, for dusting
Instructions
1. Infuse the Sugar & Prepare Crust: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a food processor or small bowl, pulse or rub together the 1 ½ cups sugar and dried lavender buds for 1 minute until fragrant.
Set aside to let the flavors meld. For the crust, in a medium bowl, cream the softened butter and ½ cup sugar until smooth. Gradually mix in the flour and salt until a soft dough forms. Press the dough evenly and firmly into the bottom of the prepared pan.
2. Pre-Bake (Blind Bake) the Crust: Bake the crust for 18-20 minutes, or until the edges are just beginning to turn a very light golden brown. Remove from oven and let cool slightly while you prepare the filling. Leave the oven on.
3. Prepare the Lavender-Lemon Filling: In a large bowl, whisk the lavender-infused sugar with the eggs until smooth and slightly pale. Whisk in the flour until no lumps remain. Finally, whisk in the fresh lemon juice and lemon zest until the mixture is smooth and uniform.
4. Bake the Filled Bars: Pour the lavender-lemon filling over the warm, pre-baked crust. Return the pan to the oven and bake for 22-26 minutes, or until the filling is set. The center should no longer jiggle when the pan is gently shaken, and the top should have a light, matte finish.
5. Cool Completely & Chill: Place the pan on a wire rack and allow the bars to cool to room temperature in the pan. Once cooled, cover and refrigerate for at least 3-4 hours, or ideally overnight. This chilling step is crucial for the filling to set firmly, ensuring clean slices.
6. Slice & Serve: Using the parchment paper overhang, lift the entire slab of bars out of the pan and place it on a cutting board. Use a sharp knife to trim off any uneven edges, then slice into squares or rectangles. Dust generously with powdered sugar just before serving.
Pro-Tips for Perfect Floral-Citrus Bars
- Use Culinary-Grade Lavender: This is essential—ornamental or sprayed lavender can be bitter or unsafe. Culinary lavender has a mild, sweet flavor.
- Press the Crust Firmly & Evenly: Use the bottom of a measuring cup to compact the dough. This prevents a crumbly base.
- Don’t Over-Bake the Crust: It should be pale gold, not brown, as it will bake further with the filling.
- Strain for Smoothness (Optional): For an ultra-smooth curd with no lavender bits, strain the infused sugar through a fine-mesh sieve before adding to the eggs.
- Chill Thoroughly: Patience pays off. Proper chilling yields bars that cut cleanly without oozing.
- Dust Right Before Serving: The powdered sugar will dissolve into the moist lemon layer if applied too early. For a beautiful presentation, wipe your knife clean between cuts.
These Lavender Lemon Bars offer a delightful and elegant twist on a beloved classic.
