Description
Lavender lemon bars blend Mediterranean sunshine with delicate floral notes in a sublime dessert. Silky custard nestled on buttery shortbread creates a sophisticated treat that transports you to a fragrant Provençal garden.
Ingredients
Scale
Base Ingredients:
- 2 sticks (226 grams) unsalted butter, softened
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
Filling Ingredients:
- 4 large eggs
- 1 ¼ cups granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon dried culinary lavender, finely ground
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice (about 2–3 lemons)
Garnish Ingredients:
- Powdered sugar, for dusting
- Extra dried lavender (optional)
Instructions
- Meticulously prepare the baking workspace by positioning the oven rack at center position and heating to 350F (175C). Carefully line a 9×13-inch pan with parchment paper, ensuring complete coverage of bottom and sides.
- Create a delicate shortbread foundation by gently combining butter and sugar until achieving a light, whipped consistency. Gradually incorporate flour and salt, mixing until a cohesive dough emerges.
- Transfer the shortbread mixture into the prepared pan, using fingertips to distribute evenly and create a smooth, uniform layer. Bake until edges transform into a pale golden hue, approximately 18-20 minutes.
- While the crust rests, craft the vibrant lemon-lavender filling by whisking eggs until they become uniformly blended. Integrate sugar, flour, ground lavender, lemon zest, and fresh lemon juice, stirring until achieving a silky, homogeneous texture.
- Carefully pour the aromatic filling over the warm shortbread base, ensuring complete and even coverage. Return to the oven and bake until the center sets with a gentle firmness, roughly 20-25 minutes.
- Allow the lavender lemon bars to cool completely within the pan at room temperature. Transfer to the refrigerator and chill for a minimum of one hour to enhance structural integrity and flavor melding.
- Prior to serving, dust the surface with a delicate veil of powdered sugar. Optional: Sprinkle dried lavender as an elegant garnish. Slice into precise squares and serve chilled.
Notes
- Swap ground lavender with dried lavender flowers for a more intense floral essence and visual appeal.
- Ensure butter is room temperature for smoother shortbread crust and easier mixing.
- For gluten-free version, replace regular flour with almond or coconut flour in both crust and filling stages.
- Reduce sugar by 25% if preferring less sweetness, which works well with the bright lemon and delicate lavender flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg