These lavender lemon bars are a delightful twist on the classic lemon bars. The addition of lavender gives them a subtle floral flavor that pairs beautifully with the tartness of the lemons. They are the perfect dessert for a sunny afternoon or to impress guests at a summer gathering. The buttery crust and creamy lemon filling make these bars melt in your mouth.
Ingredients
- For the crust:
- - 1 cup all-purpose flour
- - 1/4 cup granulated sugar
- - 1/2 cup unsalted butter, cold and cubed
- - 1/4 teaspoon salt
- - 1 teaspoon dried lavender buds
- For the filling:
- - 4 large eggs
- - 2 cups granulated sugar
- - 1/3 cup all-purpose flour
- - 1/2 cup fresh lemon juice
- - Zest of 2 lemons
- - 1 tablespoon dried lavender buds
- - Powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a food processor, combine the flour, granulated sugar, salt, and dried lavender buds. Pulse a few times to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared baking dish, using the back of a spoon to smooth it out. Bake in the preheated oven for 15-18 minutes, or until the crust is lightly golden.
- In a large bowl, whisk together the eggs, granulated sugar, flour, lemon juice, lemon zest, and dried lavender buds. Whisk until well combined and smooth.
- Pour the filling over the baked crust. Tap the dish gently on the counter to release any air bubbles. Return to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly golden around the edges.
- Remove from the oven and cool completely in the baking dish on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
- To serve, use the parchment paper overhang to lift the bars out of the baking dish. Dust with powdered sugar and cut into squares. Enjoy!
