Lavender Shortbread Lemon Bars
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.
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.
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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
- 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. 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 Loose Leaf Tea
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.
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