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Home » Desserts » Lavender Lemon Bars

Lavender Lemon Bars

Published: Jun 21, 2018 · Modified: Mar 1, 2021 by Genevieve Morrison · This post may contain affiliate links

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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! 

Lavender lemon bars on a white marble table garnished with fresh lavender and powdered sugar.

Lavender Lemon Bars

I made these for a backyard garden party, and I have never seen such a response to a dessert before. At first, I thought I should chop them into tinier pieces because they’re so rich and bright, I was afraid people wouldn’t be able to finish them.

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!

Lavender lemon bars, topped with fresh lavender on a white marble tray.

Help Yourself to a Few More Sweet Treats

• A Glorious Grand Marnier Flan
• Layered Raspberry & Peach Crisp
• Beautiful Lemon and Raspberry Cheesecake Bars
• Creamy, No-Bake Lemon Cheesecake Mousse with Strawberries

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
6 lavender lemon bars on a marble plate, topped with sprigs of lavender and sprinkled with powdered sugar.

Lavender Lemon Bars

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! 
4.47 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Cooling Time: 3 hours hours 30 minutes minutes
Total Time: 4 hours hours 40 minutes minutes
Servings: 20 Bars
Calories: 284kcal
Author: Genevieve Morrison

Equipment

  • food processor
  • large mixing bowl
  • parchment-lined 9"x13" baking sheet
  • a square of cellophane

Ingredients

  • 1½ tbsp. organic dried lavender – culinary grade
  • 2½ cups flour – not packed
  • 8 oz. unsalted butter – 2 sticks
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 8 eggs
  • 1 cup fresh lemon juice – juice from 4-5 lemons
  • zest of 1 lemon
  • 3 cups white granulated sugar
  • confectioners sugar – for sprinkling on top
US Customary – Metric

Instructions

  • Preheat oven to 350 F.
  • Line a 9×13 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.
  • Into a food processor, pour ½ cup of sugar and 1½ tbsp. of dried lavender. Process for about 30 seconds until the flowers are fully chopped into the sugar. In a mixing bowl, pour the lavender sugar into 2½ cups of plain sugar and mix until fully incorporated.
  • Melt 8 oz. of butter. In a separate mixing bowl, combine melted butter with ½ cup of mixed lavender sugar, 2 tsp. vanilla extract and ½ tsp. salt in a medium-sized bowl. Once combined, mix in 2 cups of flour until the dough is smooth but a little crumbly. Scoop it onto your lined pan. Lay plastic wrap over the dough and press it to distribute evenly onto the bottom. You can also use your bare hands, but the dough is pretty sticky so it’s trickier without plastic wrap. Bake for 20-25 minutes at 350 F. until the crust is golden brown.
  • While your crust is baking, zest one lemon and juice 1 cup fresh lemon juice (from about 4-5 lemons). Whisk lemon zest with the rest of your lavender sugar, 8 eggs, and lemon juice in a large bowl, then gently mix in ½ cup of flour. 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 F., and push the pan back into the oven. Bake for 30 minutes.
  • Let the pan cool at room temperature for about 30 minutes, then chill in the fridge for at least 3 hours. Remove by carefully lifting the parchment paper from the sides, and cut into bars. Sprinkle with confectioners sugar, then garnish with fresh or dry lavender if you’re extra fancy.

Notes

These lemon bars will last in an airtight container for a week, but I promise, they’re too tasty to actually last that long.

Nutrition

Serving: 1Bar | Calories: 284kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 75mg | Potassium: 56mg | Fiber: 1g | Sugar: 30g | Vitamin A: 382IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

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Comments

  1. My

    February 10, 2019 at 2:08 am

    What kind of “flower” and I using? I thought you meant “flour” but now not so sure. Thanks!

    Reply
    • Genevieve Morrison

      February 10, 2019 at 3:00 am

      Hells bells! Yes! I meant flour. It was a typo. Thank you for letting me know! It’s been corrected 😉

      Reply
4.47 from 13 votes (13 ratings without comment)

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