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Lavender Lemon Bars Recipe

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4 from 2 reviews

These Lavender Lemon Bars offer a delightful floral twist on a classic lemon dessert, combining the bright tartness of fresh lemon juice with the fragrant essence of culinary lavender sugar. Featuring a buttery, golden crust and a smooth, tangy filling, these bars are perfect for springtime gatherings or any occasion that calls for a sophisticated, flavorful treat.

Ingredients

Lavender Sugar

  • 22.75 oz granulated sugar (3 ¼ cups)
  • 2 TBSP culinary dried lavender

Crust

  • 8 oz unsalted butter (1 cup), melted and slightly cooled
  • 3.5 oz lavender sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 9 oz all-purpose flour (2 cups)

Filling

  • 8 large eggs
  • 1 ¼ cups fresh lemon juice
  • 19.25 oz lavender sugar (2 3/4 cups)
  • Zest of 2 lemons (about 2 TBSP)
  • 2.25 oz all-purpose flour (1/2 cup)

For Serving

  • Powdered sugar

Instructions

  1. Make the Lavender Sugar: Place the dried lavender into the bowl of a food processor and blend for 10-15 seconds to finely chop. Add 1 cup of granulated sugar and blend for an additional 15-20 seconds until the lavender is ground and evenly mixed with the sugar. Add the remaining sugar and pulse briefly to combine well.
  2. Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with foil extending up the sides and spray the foil with nonstick cooking spray.
  3. Mix Crust Ingredients: In a bowl, whisk together the melted butter, 1/2 cup lavender sugar, vanilla extract, and salt until combined. Add the 2 cups flour and fold in gently with a spatula until fully incorporated and no flour streaks remain. The dough will seem slightly greasy.
  4. Bake the Crust: Press the crust dough evenly into the prepared pan. Bake for 25-30 minutes until the crust is golden brown on top.
  5. Make the Filling: While the crust bakes, whisk together the eggs, fresh lemon juice, 2 3/4 cups lavender sugar, and lemon zest in a large bowl. Sift the 1/2 cup flour over the mixture and whisk gently until combined.
  6. Add Filling to Crust: When the crust is finished baking, slide the oven rack partially out and pour the filling over the hot crust. Return the pan to the oven, reduce the temperature to 325°F (163°C), and bake for an additional 25-30 minutes until the center barely jiggles when gently tapped.
  7. Cool and Serve: Remove the pan from the oven and allow the bars to cool to room temperature. For clean and neat cuts, refrigerate until completely cold. Use the foil to lift bars from the pan and cut with a large, sharp chef’s knife, wiping the blade clean between cuts.
  8. Garnish and Storage: Dust the top with powdered sugar before serving, and optionally garnish with a few lavender buds. Store bars in an airtight container in the refrigerator for up to one week.

Notes

  • Use culinary grade lavender to ensure safe consumption and optimal flavor.
  • Allow the crust to cool slightly before adding the filling to avoid curdling or uneven cooking.
  • For best flavor, prepare lavender sugar in advance to allow the flavors to meld.
  • Ensure thorough refrigeration before slicing to achieve clean bars that hold together nicely.
  • Adjust sugar quantities slightly if you prefer a less sweet dessert, but keep in mind it balances the lemon's tartness.

Find it online: https://cozyplatter.com/lavender-lemon-bars-recipe/