Lavender Shortbread Lemon Bars Recipe

I developed Lavender Lemon Bars that use homemade lavender sugar in both the crust and the filling, plus a small pantry trick that makes the recipe surprisingly straightforward.

I still remember my first bite of Lavender Shortbread Lemon Bars, it stopped me in my tracks. The floral hint of dried culinary lavender and soft sweetness from lavender sugar sneak up on you while bright fresh lemon juice cuts through, and for once dessert feels a little wild.

I love how the shortbread stays rich with unsalted butter but never cloying, it keeps you guessing with each forkful. I make these when I want something fancy but not fussy, and they always spark a conversation.

If you like unexpected twists in sweets, these Lavender Lemon Bars will make you curious.

Ingredients

• lavender buds: Floral aroma, tiny antioxidants, subtle bitter notes if overused
• lavender sugar: Sugar infused with lavender, adds floral sweetness and a delicate perfume
• all purpose flour: Provides structure and crumb, mostly carbs, little protein and fiber
• unsalted butter: Rich fat, gives tender crumb and flavor, controls salt content in crust
• eggs: Bind and set filling, add protein and moisture, help golden color
• lemons: Bright acid, sour juice balances sweetness, zest adds fresh bitter aromatics
• granulated sugar: Sweetens both crust and filling, supplies carbs, can make texture fudgy
• fine sea salt: Enhances flavors, balances sweetness, tiny mineral boost, essential even in sweets
• powdered sugar optional: Just for dusting, adds gentle sweetness and pretty finish, not necessary

Ingredient Quantities

• 1 1/2 cups granulated sugar
• 1 1/2 tablespoons dried culinary lavender
• 2 cups all-purpose flour (250 g)
• 1/2 cup lavender sugar (from above), packed
• 1/4 teaspoon fine sea salt
• 1 cup (2 sticks, 226 g) unsalted butter, cold and cubed
• 3 large eggs, room temp
• 1 cup lavender sugar (from above)
• 2/3 cup fresh lemon juice (about 3 lemons)
• 1 tablespoon lemon zest (about 1 lemon)
• 2 tablespoons all-purpose flour
• Powdered sugar for dusting, optional

How to Make this

1. Make the lavender sugar: combine 1 1/2 cups granulated sugar and 1 1/2 tablespoons dried culinary lavender in a food processor and pulse until the lavender is finely blended and the sugar is fragrant, about 20 to 30 seconds; if you don’t have a processor, crush the lavender in a mortar or a sealed plastic bag with a rolling pin, or let the mixture sit overnight to infuse.

2. Preheat the oven to 350 F and line an 8 by 8 inch pan with parchment, leaving an overhang so you can lift the bars out later.

3. Make the shortbread crust: in a bowl whisk together 2 cups all purpose flour, 1/2 cup of the lavender sugar you just made (packed), and 1/4 teaspoon fine sea salt.

4. Cut in 1 cup cold unsalted butter cubed until the mixture looks like coarse crumbs with some pea sized pieces; use a pastry cutter, two forks, or pulse in the food processor. Press the mixture evenly into the prepared pan, using the bottom of a measuring cup to compact it nice and even.

5. Bake the crust until set and just starting to turn golden at the edges, about 18 to 22 minutes. Let it cool for a few minutes while you make the filling.

6. Whisk the filling: in a medium bowl beat 3 large room temperature eggs with 1 cup lavender sugar until smooth and slightly foamy, then whisk in 2/3 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons all purpose flour until fully combined and no lumps remain.

7. Pour the lemon lavender filling over the hot crust and return to the oven. Bake until the filling is mostly set but still has a tiny bit of jiggle in the center, about 18 to 25 minutes depending on your oven.

8. Cool completely on a wire rack, then refrigerate at least 2 hours or until well chilled so the bars firm up and cut cleanly. This is important, don’t skip the chill or you’ll get a gooey mess.

9. Lift the slab from the pan using the parchment overhang, dust with powdered sugar if you like, and slice with a sharp knife warmed under hot water and wiped dry between cuts for clean edges. Store in the fridge up to 4 days, and bring to room temperature a little before serving if you want the lavender aroma to pop.

Equipment Needed

1. Oven (set to 350 F)
2. Food processor (or mortar and pestle, or a rolling pin and a sealed plastic bag to crush the lavender)
3. 8 x 8 inch baking pan plus parchment paper with an overhang for lifting the slab out
4. Mixing bowls (one larger for the crust, one medium for the filling)
5. Whisk
6. Pastry cutter or two forks (or pulse in the food processor)
7. Measuring cups and spoons (include a 1 cup measure to press the crust)
8. Flat-bottomed measuring cup or small cup to compact the crust evenly
9. Wire cooling rack and refrigerator for chilling the bars until firm
10. Sharp knife, a towel and a mug or bowl of hot water to warm and dry the blade between cuts

FAQ

Lavender Shortbread Lemon Bars Recipe Substitutions and Variations

• Granulated sugar: swap for equal amount superfine or caster sugar for a silkier crumb, or use 1 1/4 cups light brown sugar for a deeper caramel note, but the bars may be a bit chewier.
• Dried culinary lavender: if you dont have buds use 1 teaspoon lavender extract and start with 1/2 teaspoon if it seems strong, or skip lavender and add an extra tablespoon lemon zest for all lemon no floral.
• All purpose flour 250 g: use pastry flour same weight for a more tender shortbread, or use a 1 to 1 gluten free flour blend (with xanthan gum) weight for weight, texture will change a little.
• Unsalted butter 1 cup: swap with salted butter same amount and cut added salt to 1/8 teaspoon, or use vegan stick margarine 1 to 1 for dairy free bars though the crust might be slightly softer.

Pro Tips

– Don’t pulverize the lavender into dust, it can taste soapy and bitter. Pulse just enough so the flowers break up and scent comes out, or steep the sugar overnight if you want a milder flavor.

– Keep the butter cold and handle the dough as little as possible, otherwise the crust gets tough. If the kitchen’s warm, chill the pan for 10 minutes after pressing the crust so it holds its shape better while baking.

– Watch the filling more than the clock, you want a slight jiggle in the middle when you pull it. Overbake and it’ll dry out, underbake and it won’t slice clean even after chilling.

– Chill completely before slicing, and warm the knife under hot water then wipe it dry between cuts for neat edges. That trick makes the bars look pro, even if they’re homemade.

– Taste as you go with the lavender intensity; if it’s too strong add a little extra lemon zest or a pinch more sugar to balance. Use culinary grade lavender only, not ornamental garden stuff.