More baking fun times! Say hey to one of my spring time faves, lavender lemon bars.
I actually made these forever ago but with all the mayhem everywhere lately I forgot to post them 😬.
Nailed it. Better late than never though right??
Anyhoo, these lavender lemon bars. They're pretty close to the classic version, with two major additions:
- Minced dried lavender baking buds
- Lavender extract
That's it! And it makes a world of difference. Same delicious sweet and tart flavor with a subtle hint of floral lavender.
I'm. Obsessed. Both with these lavender lemon bars and lavender in general, as I've sure you've noticed by now. Here on the blog every spring is lavender this, lavender that..and you know what? I'm not even remotely sorry 😎. Lavender is fantastic and we should all use it more often.
With that in mind, scroll down to give these lavender lemon bars a try!
Lavender Lemon Bars
- Total Time: 50 minutes
- Yield: 12-16 bars 1x
Description
A spring time, subtle floral twist on the classic sweet and tart dessert. Just add a little lavender extract and some lavender buds!
Ingredients
For the Crust
- ¾ cup unsalted butter, softened
- 1 ½ cups all-purpose flour
- Pinch of sea salt
- ¼ cup white sugar
- 1 ½ teaspoons dried lavender baking buds, roughly minced
For the Filling
- 4 eggs, beaten
- 2 cups white sugar
- 1 ½ teaspoons dried lavender baking buds, roughly minced
- ⅔ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lavender extract
- ⅔ cup all-purpose flour
- Confectioner’s sugar and dried lavender baking buds to garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 350˚F. Grease a 9X13 baking dish.
- Make the crust: In a stand mixer or a large mixing bowl, cream together the butter, sugar and lavender buds. Using the paddle attachment, stir in flour and salt until combined.
- Press the crust mixture firmly onto the bottom of the prepared baking dish, evenly covering the surface.
- Place on a middle rack in the oven and bake for 10 minutes until just turning golden brown. Remove from oven and let cool.
- While crust is cooling, make the filling: In a stand mixer or a large mixing bowl, whisk together eggs, sugar, lavender extract, lavender buds, lemon juice, and lemon zest until completely combined. Add flour and whisk until smooth.
- Pour the filling over the cooled crust. Place on a middle rack in the oven and bake for 25 to 30 minutes, until the filling is set (a little jiggle in the center is ok, it will firm up more as it cools). If the top starts to brown, place a piece of foil gently over the top of the baking pan.
- Remove and let cool completely. Once the pan is cool, cut into desired bar shape and dust with confectioner’s sugar.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nee says
I should have trusted my instincts. The pan size is too large for the amount of mix. It was thin, thus too over baked & dry. (I've made many lemon slices before)
The flavours were good.
Aberdeen says
So sorry to hear that! I greatly appreciate this feedback, I will retest the recipe make sure I include the appropriate sized pan for these bars 👍🏻.
Sarah says
I’ve used “Simply Eggless” in regular lemon bars before and it turned out fine! Or maybe “Just Egg” would work too
Rachelle Westgate says
What would you suggest as an egg substitute to make this vegan? I have a good butter substitute. Thanks!
Sarah says
I’ve used “Simply Eggless” in regular lemon bars before and it turned out fine! Or maybe “Just Egg” would work too
Donna says
I just made these. The crust was very crumbly and the filling didn’t set into bars. Not sure what I did wrong. I’m going to put them in the fridge to see if that helps at all. It developed a bit of a crust on the top, also. 🤔 Very tart. Glad I bought a back-up dessert for Thanksgiving.