Lavender Lemon Bars
Infused with the subtly floral aroma of dried culinary lavender and the bright, zesty flavors of fresh lemons, these Lavender Lemon Bars offer a sophisticated twist on the classic dessert. Featuring a buttery lavender shortbread crust and a luscious lemon filling, this recipe strikes the perfect balance between tangy and sweet. The preparation process allows the delicate lavender to blend seamlessly into the crust, creating a unique base that enhances the citrus notes in every bite. Finished with a dusting of powdered sugar, these bars are not only visually stunning but also irresistibly delicious. Perfect for spring gatherings, brunch spreads, or simply as an elegant treat, these Lavender Lemon Bars are sure to impress. Easy-to-follow and ready in just an hour, they’re a delightful addition to your dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.75 cups unsalted butter (cold, cubed)
- 1 teaspoons dried culinary lavender
- 1.5 cups granulated sugar
- 4 large eggs
- 0.5 cups lemon juice (freshly squeezed)
- 1 tablespoons lemon zest (from 2 lemons)
- 0.5 teaspoons baking powder
- 2 tablespoons all-purpose flour (for filling)
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving overhangs on the sides for easy removal after baking.
In a food processor, combine 1.5 cups of flour, 0.5 cups of powdered sugar, and 1 teaspoon of dried culinary lavender. Pulse until the lavender is finely chopped and well incorporated.
Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking dish. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Remove and set aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar, large eggs, lemon juice, lemon zest, baking powder, and 2 tablespoons of flour until smooth and well combined. Be careful not to overmix to avoid incorporating too much air.
Pour the lemon filling over the slightly cooled crust and return the dish to the oven. Bake for an additional 22-25 minutes, or until the center is set and does not jiggle when gently shaken.
Remove the baking dish from the oven and let the bars cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the dish and transfer to a cutting board.
Dust the top of the lemon bars with 2 tablespoons of powdered sugar. Slice into 12 even squares or rectangles.
Serve and enjoy! These bars can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 377% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 538.9 g | 196% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 377.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 196 mg | 15% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
