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This lavender lemon bar recipe transforms ordinary lemon bars into a sophisticated treat with floral notes that perfectly complement the bright citrus flavor. The buttery shortbread base provides the perfect foundation for the tangy-sweet lemon filling infused with delicate lavender.
I first made these for a spring garden party and they disappeared within minutes. The subtle lavender flavor always intrigues guests who can't quite identify what makes these lemon bars so special until I reveal the secret ingredient.
Ingredients
- For the Shortbread Crust:
- 1 cup all-purpose flour: Provides structure and that classic shortbread texture
- ½ cup unsalted butter: Use high quality butter at room temperature for the best flavor
- ¼ cup powdered sugar: Creates a more tender crust than granulated sugar would
- 1 teaspoon vanilla extract: Adds depth to complement the lemon and lavender
- ¼ teaspoon salt: Enhances all the flavors and balances sweetness
- For the Lemon Filling:
- 2 large eggs: Provide structure to the filling as they set during baking
- 1 cup granulated sugar: Balances the tartness of the lemon juice
- 3 tablespoons all-purpose flour: Helps thicken the filling to the perfect consistency
- ½ cup fresh lemon juice: Always use fresh for the brightest flavor, never bottled
- 1 tablespoon finely chopped culinary lavender: Make sure to use culinary grade lavender
- 1 teaspoon lemon zest: Contains the essential oils that give intense lemon flavor
- ¼ teaspoon baking powder: Creates a slight lift in the filling
- For Garnish:
- Powdered sugar for dusting: Adds a beautiful finish and extra sweetness
- Additional dried lavender buds: Optional but creates a lovely visual cue about the flavor
Step-by-Step Instructions
- Preheat the Oven:
- Heat your oven to 350°F and line an 8×8-inch baking pan with parchment paper. Leave some overhang on the sides to help lift the bars out later. The parchment prevents sticking and makes cleanup easier.
- Mix the Crust Ingredients:
- Combine flour, powdered sugar, and salt in a medium bowl. Add the softened butter and vanilla extract. Mix until the dough comes together; it should be crumbly yet slightly sticky. Be careful not to overmix, which can make the crust tough.
- Press the Crust:
- Distribute the dough evenly across the bottom of your prepared pan. Use the bottom of a measuring cup to press it firmly and create a smooth surface. This ensures even baking and prevents a crumbly crust. Bake for 15-18 minutes until just lightly golden at the edges.
- Whisk Eggs and Sugar:
- While the crust bakes, whisk the eggs and granulated sugar vigorously until well combined and slightly thickened. The mixture should look pale yellow. Add the fresh lemon juice, lemon zest, and the finely chopped lavender, whisking until completely incorporated.
- Add Dry Ingredients:
- Sprinkle the flour and baking powder over the wet mixture and whisk until no lumps remain. The flour helps thicken the filling so it sets properly during baking, while the baking powder gives it a slight rise for the perfect texture.
- Pour and Bake:
- Pour the lemon lavender filling over the warm crust, spreading it evenly to the edges. Return the pan to the oven and bake for 20-25 minutes. You'll know it's done when the filling no longer jiggles in the center and a toothpick comes out clean.
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The culinary lavender is truly what makes these bars special. I grow my own lavender and harvest it specifically for baking. The first time I served these to my grandmother, she closed her eyes and said they reminded her of walking through the lavender fields in Provence during her honeymoon.
Finding Culinary Lavender
Not all lavender is suitable for cooking. Look for culinary-grade lavender at specialty food stores, well-stocked grocery stores, or online retailers. English lavender (Lavandula angustifolia) varieties like 'Munstead' and 'Hidcote' have the best flavor for culinary use. Avoid lavender meant for crafting or potpourri, as it may be treated with chemicals not meant for consumption.
Storing Your Lemon Lavender Bars
These bars should be stored in an airtight container in the refrigerator. They'll keep fresh for up to 5 days, though the crust will gradually soften over time. For the best texture, bring them to room temperature for about 15 minutes before serving.
Serving Suggestions
These lavender lemon bars make a stunning addition to any dessert table when stacked on a pedestal plate and garnished with fresh lavender sprigs. For an extra special presentation, serve with a dollop of lightly sweetened whipped cream infused with a touch of honey.
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These lavender lemon bars truly elevate any occasion with their fragrant, sweet-tart flavor and elegant presentation.
Frequently Asked Questions
- → Can I use dried lavender instead of fresh?
Yes, you can use dried culinary lavender in this recipe. In fact, the recipe specifically calls for finely chopped culinary lavender, which is typically dried. Just ensure you're using culinary-grade lavender that's safe for consumption, not decorative or potpourri lavender.
- → How do I store these lemon bars?
Store the lavender lemon bars in an airtight container in the refrigerator for up to 4-5 days. You can place parchment paper between layers if stacking them. For longer storage, you can freeze them for up to 3 months - just thaw in the refrigerator before serving.
- → Can I adjust the lavender flavor?
Absolutely! Lavender can be a strong flavor, so adjust according to your preference. For a more subtle hint, reduce to 1-2 teaspoons. For stronger lavender notes, you could add up to 1.5 tablespoons. Remember that a little goes a long way with lavender.
- → Why did my lemon filling crack?
Cracks typically occur from overbaking or cooling too quickly. To prevent this, ensure you don't bake past the point where the filling is just set. Also, let the bars cool gradually at room temperature before refrigerating. A water bath during baking can also help maintain even temperature.
- → Can I make these bars gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend in both the crust and filling. Make sure to use a blend that contains xanthan gum for the best texture. The other ingredients in the recipe are naturally gluten-free.
- → How far in advance can I make these for a party?
These lavender lemon bars can be made 1-2 days in advance of your event. Store them in the refrigerator, and add the powdered sugar dusting just before serving for the best presentation, as it tends to absorb into the bars over time.