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A stack of sweet and tart lemon lavender bars dusted with powdered sugar and garnished with fresh lavender sprigs.

Lavender Lemon Bars

These delightful Lavender Lemon Bars feature a buttery shortbread crust topped with a vibrant, tangy lemon filling infused with fragrant culinary lavender, creating a uniquely elegant dessert. Perfect for a spring gathering or a refreshing treat, these bars offer a beautiful balance of floral and citrus notes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Baked Goods, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter cold, cut into 1/2-inch cubes
For the Lavender Lemon Filling
  • 2 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon zest about 2-3 lemons
  • 1 tablespoon dried culinary lavender crushed slightly
For Dusting
  • 1/4 cup powdered sugar

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Zester or fine grater
  • Pastry blender (optional)
  • Wire Rack
  • Sharp Knife
  • Fine-Mesh Sieve

Method
 

Prepare the Shortbread Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the long sides to easily lift the bars later.
  2. In a large mixing bowl, whisk together the 2 1/4 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a stand mixer with a paddle attachment, cut the butter into the flour mixture until coarse crumbs form and no large pieces of butter remain.
  4. Press the crumb mixture evenly and firmly into the bottom of the prepared baking pan. Use the bottom of a flat-bottomed glass or your hands to ensure an even, compact crust.
  5. Bake the crust for 15-20 minutes, or until lightly golden brown around the edges. Remove from oven and leave in the pan while preparing the filling.
Make the Lavender Lemon Filling
  1. While the crust is baking, prepare the filling. In a medium mixing bowl, whisk together the 2 1/2 cups granulated sugar, 1/2 cup all-purpose flour, and 1/2 teaspoon salt.
  2. Add the eggs, fresh lemon juice, lemon zest, and dried culinary lavender to the dry ingredients. Whisk until thoroughly combined and smooth. Do not overmix.
  3. Carefully pour the lavender lemon filling evenly over the warm, pre-baked crust in the pan.
  4. Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and the edges are lightly golden. A slight jiggle in the center is okay, as it will continue to set as it cools.
Cool and Finish
  1. Once baked, remove the pan from the oven and let the bars cool completely on a wire rack at room temperature. This is crucial for the bars to set properly.
  2. Once completely cooled (this can take 2-3 hours), refrigerate the bars for at least 1-2 hours, or preferably overnight, to ensure they are firm and easy to cut.
  3. Once chilled, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board.
  4. Using a sharp knife, trim the edges if desired, then cut into 16 squares or bars. Wipe the knife clean between cuts for cleaner edges.
  5. Just before serving, dust the Lavender Lemon Bars generously with powdered sugar using a fine-mesh sieve.

Notes

For a smoother filling texture without visible lavender bits, you can steep the dried culinary lavender in the lemon juice for 15-20 minutes, then strain out the lavender before adding the infused lemon juice to the filling mixture. Store leftover Lavender Lemon Bars in an airtight container in the refrigerator for up to 3-4 days.