Description
Bright, creamy lemon bars with a buttery shortbread crust and a subtle floral hint of lavender, perfect for a refreshing springtime dessert.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar, divided
- ½ cup (115g) unsalted butter, cold and cubed
- ½ cup (120ml) fresh lemon juice (about 2–3 lemons)
- 3 large eggs, room temperature
- ¼ cup (60ml) heavy cream
- 1 tablespoon dried culinary lavender buds
- Powdered sugar for dusting (optional)
- Pinch of salt
- Optional: zest of 1 lemon
- Optional: lavender simple syrup for drizzling
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine 1 cup (130g) flour, ½ cup (115g) cold cubed unsalted butter, ¼ cup (50g) granulated sugar, and a pinch of salt. Work butter into flour until mixture resembles coarse crumbs and holds together when pressed.
- Press mixture evenly into bottom of a lined 9×9-inch baking pan. Bake for 18-20 minutes until edges are golden. Remove and let cool.
- While crust bakes, whisk together ¾ cup (150g) granulated sugar and ½ cup (65g) flour in a large bowl. Add eggs and whisk until smooth.
- Stir in heavy cream, fresh lemon juice, dried lavender buds (lightly crushed), and optional lemon zest.
- Pour filling over cooled crust and spread evenly. Bake at 350°F (175°C) for 20-25 minutes until filling is set but slightly jiggly in center.
- Remove from oven and cool to room temperature, then refrigerate for at least 1 hour to set.
- Before serving, dust with powdered sugar using a fine mesh sieve. Cut into 16 squares and serve chilled or at room temperature.
Notes
Use culinary-grade dried lavender buds to avoid bitterness. Lightly crush lavender buds before adding to release aroma without overpowering flavor. Chill bars before slicing for clean cuts. Fresh lemon juice and zest enhance brightness. Do not overbake the filling to maintain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1 of 16 squar
- Calories: 210
- Sugar: 16
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 0.5
- Protein: 3
Keywords: lavender lemon bars, lemon bars, shortbread crust, citrus dessert, floral dessert, easy lemon bars, homemade lemon bars