Lavender Shortbread Lemon Bars
Save
Buttery lavender shortbread crust, a silky, tangy lemon layer and a snowy dusting of sugar. Lemon bars are the dessert everyone reaches for at a spring potluck, and this version has a floral twist.
Jump to the recipe Print a 4×6 recipe card
Why this pairing works
Lemon's sharp acidity keeps lavender tasting fresh instead of perfumey. Using Lavender Sugar in the filling adds a quiet floral note to every tart, sweet bite.
Makes 16 bars Prep 20 min + chilling Cook 45 min
Ingredients
- 1 bag Lavender Cookie Mix (Shortbread), plus the ingredients listed on the package, or the from-scratch crust below
- 3 large eggs
- 1 cup Lavender Sugar
- 3 Tbsp flour
- 1/2 cup fresh lemon juice, about 3 lemons
- 1 Tbsp lemon zest
- 2 Tbsp powdered sugar, for dusting
Directions
- Heat the oven to 350°F and line a 9x9-inch pan with parchment, leaving extra hanging over the sides.
- Prepare the shortbread dough according to the package directions, or make the from-scratch crust below. Press an even 1/4-inch layer into the pan. Bake any extra dough as cookies.
- Bake the crust 18 to 20 minutes, until the edges are light golden.
- Meanwhile, whisk the eggs, Lavender Sugar and flour until smooth, then whisk in the lemon juice and zest. Pour over the warm crust.
- Bake 20 to 25 minutes, until the center no longer jiggles. Cool 1 hour, chill 2 hours, then dust with powdered sugar and cut.
Serve it with: Lavender Honey Sticks (Lemon)
How do you make a lavender shortbread crust from scratch?
Stir 1/2 cup melted butter, 1/4 cup powdered sugar, 1/2 teaspoon finely ground culinary lavender buds and a pinch of salt together, then mix in 1 cup flour until crumbly. Press firmly into the lined 9x9-inch pan and bake as in step 3. It makes exactly one pan, with no extra dough.
How do you know when lemon bars are done?
The filling is set at the edges and the center no longer jiggles when you nudge the pan. It should look matte, not glossy. Underbaked bars are runny when cut; overbaked bars crack and brown on top.
Why are my lemon bars runny?
- They were underbaked; give them a few more minutes next time.
- They were cut before chilling. Chill at least 2 hours so the filling sets firm.
- Bottled lemon juice can be weaker; fresh juice sets more reliably.
How do you cut clean lemon bars?
Lift the whole slab out by the parchment once it is fully chilled. Use a long, sharp knife, wipe it clean between cuts and press straight down. Dust with powdered sugar right before serving, since it soaks in over time.
Make it your own
- Swap half the lemon juice for fresh lime juice.
- Top each bar with a single fresh raspberry for a shower dessert table.
- Use Meyer lemons for a sweeter, more floral bar.
- Serve on an afternoon tea board.
Frequently asked questions
How long do lemon bars keep?
Up to 5 days covered in the fridge, or 3 months in the freezer. Thaw in the fridge and dust with fresh powdered sugar.
Can I double the recipe?
Yes. Use a 9x13-inch pan; bake the crust 20 to 22 minutes and the filling 25 to 30 minutes.
Will the lavender overpower the lemon?
No. Lemon is the star; the lavender in the sugar and crust adds a soft floral note.
Made it? Rate this recipe below and tell us where you shared them.
Our cottage foods are made in small batches and are available for local pickup, at markets and events, and for shipping within Michigan. Tap any linked ingredient to see flavors and availability.
Share how it went in your field