These enchanting, sunshiny lavender lemon bars will become your favorite dessert to serve at any summer party! They look so bright and beautiful, and smell absolutely divine!
Sunshine Lavender Lemon Bars
I made these for a backyard garden party, and I have never seen such a response to a dessert before.
They disappeared in 5 minutes and people were begging for more.
I’m not usually a fan of super sweet desserts, but one bite of these and your tastebuds shimmer!
Grab a bag of lemons and some dried culinary lavender! Lets make lavender lemon bars!
Help Yourself to a Few More Sweet Treats
Sunshine Lavender Lemon Bars
You’ll require a food processor, large mixing bowl, parchment paper and a 9x13” baking sheet for this recipe. Total Time includes chilling.
- 2½ tbsp. organic dried lavender
- 2½ cups flour - not packed
- 8 oz. butter
- ½ tsp. salt
- 2 tsp. vanilla extract
- 8 eggs
- 1 cup fresh lemon juice
- Zest of 1 lemon
- 3 cups sugar
- Confectioners sugar for sprinkling on top
- Preheat your oven to 350 F.
- Into a food processor, pour ½ cup of sugar and 2½ tbsp. of dried lavender. Process for about 30 seconds until the flowers are fully chopped into the sugar. (Expect the most heavenly smell to fill your entire kitchen the moment you remove the top). In a mixing bowl, pour the lavender sugar into 2½ cups of plain sugar and mix until fully incorporated.
- Line a 9x13 baking sheet with parchment paper, and make sure the paper runs over the sides a bit. You’ll use it to remove everything once chilled.
- Melt 8 oz. of butter. In a separate mixing bowl, combine melted butter with ½ cup of lavender sugar, 2 tsp. vanilla extract and ½ tsp. salt in a medium-size bowl. Once combined, mix in 2 cups of flower until the dough is smooth but a little crumbly. Add it evenly to your lined pan. Lay plastic wrap over the dough and press it evenly onto the bottom. You can also use your bare hands, but the dough is pretty sticky so it’s trickier to make even without plastic wrap. Bake for 20-25 minutes at 350 F. until the crust golden brown.
- While your crust is baking, whisk the rest of your lavender sugar, 8 eggs, lemon zest and lemon juice in a large bowl, then gently mix in ½ cup of flower. It will seem really liquidy for a custard base, but that’s OK. It’s supposed to be.
- Once the crust is finished baking, keep the pan in the oven, pull it out just enough for you to evenly pour in your lemon mixture. If you remove the pan, and then pour, you may spill it everywhere (Like I did the first time). Lower the temperature to 325, and push the pan back into the oven. Bake for 30 minutes.
- Let the pan cool at room temperature for about a half hour, then chill in the fridge for at least 3 hours. Remove by carefully lifting the parchment paper from the sides, and cut into bars. They’ll last in an airtight container for a week, but I promise, they're too tasty to actually last that long. Sprinkle with confectioners sugar, then garnish with fresh or dry lavender if you’re extra fancy.