Description
Silky lavender lemon bars blend Mediterranean sunshine with delicate floral notes, creating a sophisticated dessert that whispers summer elegance. Sweet-tart precision and fragrant lavender promise pure sensory delight for passionate bakers searching for extraordinary kitchen magic.
Ingredients
Scale
- 4 large eggs
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (113 g or 1 stick) unsalted butter, softened
- ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 2 cups (240 g) all-purpose flour
- 2 tbsps (15 g) all-purpose flour
- 1 tbsp lemon zest
- ½ tsp dried culinary lavender, finely ground
- ¼ tsp salt
- Powdered sugar, for dusting
- Extra dried lavender (optional)
Instructions
- Crust Creation: Thoroughly cream butter and sugar until airy, then fold in flour and salt to form a cohesive dough. Gently press the mixture into a parchment-lined 9×13-inch pan, ensuring an even, compact layer.
- Initial Baking: Slide the pan into a preheated 350°F (175°C) oven and bake the shortbread base until it transforms into a delicate golden hue, approximately 18-20 minutes. Remove and let rest momentarily.
- Filling Fusion: Whisk eggs, sugar, flour, ground lavender, lemon zest, and lemon juice into a silky, harmonious mixture. Pour this fragrant concoction over the warm crust, creating a smooth, even layer.
- Final Transformation: Return the pan to the oven and bake for 20-25 minutes, allowing the filling to set with a subtle firmness at its center. The surface should appear just slightly jiggly when gently nudged.
- Cooling and Finishing: Allow the bars to cool completely within the pan. Refrigerate for at least one hour to achieve an optimal texture and cleanly sliceable consistency. Before serving, dust with a delicate veil of powdered sugar and optionally garnish with a sprinkle of dried lavender for an elegant touch.
Notes
- Ensure butter is softened but not melted for the perfect shortbread crust texture, creating a crumbly and tender base that holds together beautifully.
- Use dried culinary lavender sparingly to avoid overpowering the delicate lemon flavor; a little goes a long way in creating a balanced, aromatic profile.
- Allow the shortbread crust to cool slightly before adding the filling, which helps maintain a crisp crust and prevents absorption of excess moisture.
- Swap regular flour with gluten-free flour blend for a celiac-friendly version, and use coconut sugar or alternative sweeteners for low-glycemic options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg