Description
These Lavender Lemon Bars are a delightful twist on the classic lemon bar, infused with the floral aroma of culinary lavender. Featuring a buttery lavender sugar crust and a tangy lemon filling with a hint of lavender, these bars are perfect for springtime gatherings or a refreshing dessert. The bars are baked to a golden perfection and dusted with powdered sugar for an elegant finish.
Ingredients
Lavender Sugar
- 3 ¼ cups (22.75 oz) granulated sugar
- 2 tablespoons culinary dried lavender
Crust
- 1 cup (8 oz) unsalted butter, melted and slightly cooled
- ½ cup (3.5 oz) lavender sugar (from prepared lavender sugar)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups (9 oz) all-purpose flour
Filling
- 8 large eggs
- 1 ¼ cups fresh lemon juice
- 2 ¾ cups (19.25 oz) lavender sugar
- Zest of 2 lemons (about 2 tablespoons)
- ½ cup (2.25 oz) all-purpose flour
For Serving
- Powdered sugar
- Optional: lavender buds for garnish
Instructions
- Make the Lavender Sugar: Place the dried lavender in the bowl of a food processor, and blend it for 10-15 seconds until finely chopped. Add 1 cup of granulated sugar and blend for another 15-20 seconds until the lavender is finely ground and incorporated. Add the remaining sugar and pulse briefly to mix evenly. Set aside.
- Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with foil extending up the sides and spray with nonstick cooking spray. In a bowl, whisk together the melted butter, ½ cup of the lavender sugar, vanilla extract, and salt. Add the 2 cups of flour and stir with a spatula until just combined with no streaks of flour. Press the dough evenly into the prepared pan; it may feel greasy, which is normal.
- Bake the Crust: Bake at 350°F for 25-30 minutes until the crust is golden brown. While baking, prepare the filling to be ready immediately after the crust is done.
- Make the Filling: In a large bowl, whisk together the eggs, fresh lemon juice, 2 ¾ cups of lavender sugar, and lemon zest until smooth. Sift the ½ cup of flour over the mixture and whisk until fully incorporated.
- Assemble and Bake Bars: Once the crust is done, partially pull out the oven rack and pour the filling over the hot crust. Slide back into the oven, reduce the temperature to 325°F (163°C), and bake for 25-30 minutes. The bars are done when the center gently jiggles upon tapping.
- Cool and Chill: Remove the pan from the oven and let it cool to room temperature. For clean slices, refrigerate the bars until completely cold.
- Cut and Serve: Lift the bars out of the pan using the foil handles. Using a large sharp chef’s knife wiped clean between cuts, slice into 20 bars. Dust with powdered sugar and garnish with lavender buds if desired. Store in an airtight container refrigerated for up to one week.
Notes
- Make sure the butter is melted but slightly cooled before mixing to avoid cooking the sugar prematurely in the crust.
- For the best lavender flavor, use culinary dried lavender specifically meant for cooking.
- Refrigerating the bars before cutting helps achieve clean, neat slices, preventing crumbling.
- Store refrigerated in an airtight container for up to 7 days to maintain freshness.
- If you prefer a less floral flavor, reduce the amount of lavender sugar accordingly.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
