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Lavender Lemon Cream Bars Recipe

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These Lavender Lemon Cream Bars are a delicate, flavorful dessert featuring a buttery shortbread crust topped with a smooth, tangy lemon cream infused with fragrant lavender. Perfectly balanced with sweetness and floral notes, these bars are baked to a tender finish and chilled for clean slicing—ideal for spring or summer gatherings.

Ingredients

Shortbread Crust

  • 1 3/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 1 cup cold unsalted butter, diced

Lavender Lemon Filling

  • 1 cup granulated sugar
  • 1 tbsp culinary lavender buds
  • 4 large eggs
  • 1 cup fresh lemon juice (about 4–6 lemons)
  • Zest of 2 lemons
  • 1 cup powdered sugar
  • 1/4 cup all-purpose flour

Garnish (Optional)

  • Powdered sugar for dusting
  • Fresh lavender sprigs and/or thin lemon slices

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and prepare a 9×9-inch pan by lining it with parchment paper, leaving an overhang for easy removal.
  2. Make crust: In a medium bowl, mix together the all-purpose flour, powdered sugar, and salt. Cut in the cold diced butter until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the prepared pan.
  3. Bake crust: Place the crust in the oven and bake for 15 to 20 minutes, or until the edges are lightly golden. Remove from oven and keep warm.
  4. Infuse lavender: In a small saucepan, combine the granulated sugar, culinary lavender buds, and 1/4 cup water. Warm gently over low heat until the sugar dissolves, taking care not to boil vigorously. Remove from heat and steep the lavender buds for 10 minutes. Strain the syrup to remove the lavender and cool it to lukewarm.
  5. Make filling: In a mixing bowl, whisk the eggs together with the cooled lavender syrup. Stir in the fresh lemon juice and lemon zest. Sift in the powdered sugar and flour, whisking until the filling is smooth and well combined.
  6. Bake filling: Pour the prepared lemon-lavender filling over the warm shortbread crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set but still has a slight jiggle in the center.
  7. Cool and chill: Remove the bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours or overnight to firm up for clean slicing.
  8. Serve: Before serving, dust the top of the bars with powdered sugar and garnish with fresh lavender sprigs and/or thin lemon slices if desired. Cut into 16 squares and enjoy.

Notes

  • You can adjust the amount of lavender to make the flavor more or less pronounced, but be careful not to overpower the lemon.
  • If you don’t have culinary lavender, make sure to use food-grade lavender buds only, as other types may be bitter or treated.
  • Chilling the bars well is key for clean, neat slices.
  • Store leftovers refrigerated in an airtight container for up to 4 days.
  • These bars freeze well—wrap tightly and thaw in the fridge before slicing.

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