Lavender Lemon Bars

Name: Lavender Lemon Bars
Yield: 1 serving
Ingredients: 1 cup unsalted butter; 2 cups all-purpose flour; ½ cup powdered sugar; ½ teaspoon vanilla extract; 2 cups sugar; 1 teaspoon dried culinary lavender; 4 large eggs; 6 tablespoons freshly squeezed lemon juice; 4 tablespoons flour; 2 tablespoons freshly grated lemon zest; 1 teaspoon vanilla extract; ¼ teaspoon lavender extract; 1/2 teaspoon salt

User Reviews

4.9

126 reviews

Excellent

Course
Dessert
Cuisine
American

Lavender Lemon Bars

Kian Mendoza

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These lavender lemon bars are a delish twist on the classic! Traditional lemon bars made with lavender sugar for a perfect floral, sweet hint.

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Ingredients

crust

1 cup unsalted butter, softened
2 cups all-purpose flour
½ cup powdered sugar
½ teaspoon vanilla extract

filling

2 cups sugar
1 teaspoon dried culinary lavender
4 large eggs
6 tablespoons freshly squeezed lemon juice
4 tablespoons flour
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
¼ teaspoon lavender extract
1/2 teaspoon salt

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Instructions

Preheat your oven to 350 degrees F.
In the bowl of your electric mixer, beat the butter, flour, powdered sugar and vanilla extract until combined. It will be crumbly. Press it into a 9x13 inch baking dish. Bake it for 20 minutes, until slightly set.
While the crust is baking, whisk together the sugar and dried lavender. You can even do this a few days ahead of time to really flavor the sugar!
In the bowl of your mixer, beat together the 4 eggs and lemon juice. Beat in the lavender sugar, flour, lemon zest, vanilla and lavender extracts. Beat in the salt until combined. Pour the filling over the crust.
Bake for 25 to 30 minutes, until the top is slightly cracked and set. The inside filling will still be somewhat soft and curd-like! Sprinkle the lemon bars with powdered sugar. Let cool completely before slicing.
I like to store these in the fridge because they are delicious cold! You can always keep them at room temperature and slice too - they will be softer! Still delish.
Note: if you don't want to use the dried flowers, you can up the lavender extract to 1/2 teaspoon. If you don't want to use the extract, you can increase the dried flowers by an extra 1/2 teaspoon and also let the lavender sugar sit for a day or two!