These lavender lemon bars are a delightful twist on a classic favorite. Traditional lemon bars are enhanced with lavender sugar for a subtle floral sweetness that pairs beautifully with bright lemon.
Perfect for a weekend treat or afternoon tea, these lavender lemon bars are simple to make and endlessly satisfying.
I can’t get enough of them. If you love lemon with a hint of lavender, these bars are for you.
Growing up, my grandma made lemon bars all the time. They were one of her signature desserts (along with Texas sheet cake), and for years they were the only lemon dessert I’d try. As a child I thought lemon was an “old person” flavor, but now I’m glad to have that palette — especially because my kids love lemon treats, which makes baking them even more fun.
Side note: my kids love lemon things and it makes me so happy!
I missed out on lots of lemon desserts as a kid — now I make up for it.
Her lemon bars were so memorable that when I discovered this recipe a few years ago I knew it would be a keeper. I’ve made them many times and they always disappear fast.
Because I adore the lavender-lemon combination, I use lavender sugar in the filling. The shortbread crust is tender and buttery, while the lemon curd filling bakes to a slightly crisp top with a silky, curd-like center. Serve them at room temperature for a softer texture or chilled for a firmer bite — both are excellent. These are rich and decadent for a lemon dessert, so a small piece goes a long way.
A 9×13 pan yields 16–20 generous bars, or you can cut smaller squares for more servings. To boost the lavender taste I like to combine dried culinary lavender with a touch of lavender extract. I also add generous fresh lemon zest and a splash of vanilla for depth — the zest brings the freshest lemon flavor.
If you prefer to rely on dried lavender only, let the lavender sugar sit for a day or two so the flavor infuses more deeply. Alternatively, increase the lavender extract slightly for a quicker boost of flavor.
Lavender Lemon Bars
Lavender Lemon Bars
Ingredients
Crust
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Filling
- 2 cups sugar
- 1 teaspoon dried culinary lavender
- 4 large eggs
- 6 tablespoons freshly squeezed lemon juice
- 4 tablespoons flour
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lavender extract
- ½ teaspoon salt
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixer, beat the softened butter, flour, powdered sugar, and vanilla until combined. The mixture will be crumbly. Press it evenly into a 9×13-inch baking dish and bake for about 20 minutes, until it’s slightly set and just beginning to brown.
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While the crust bakes, whisk the sugar and dried lavender together. For a stronger lavender flavor, prepare this mixture a day or two in advance so the lavender can infuse the sugar.
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In a clean bowl, beat the eggs and lemon juice until blended. Add the lavender-infused sugar, flour, lemon zest, vanilla extract, lavender extract, and salt. Mix until smooth. Pour the filling over the hot crust.
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Return to the oven and bake 25–30 minutes, until the top is lightly cracked and set. The center should remain slightly soft and curd-like. Cool completely, then dust with powdered sugar and slice.
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Store the bars in the refrigerator for a firmer texture — they’re also delicious at room temperature if you prefer them softer.
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Note: If you prefer not to use dried lavender flowers, increase the lavender extract up to ½ teaspoon. If you skip the extract, add an extra ½ teaspoon dried lavender and let the lavender sugar rest for a day to intensify the flavor.
Notes
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Mouth watering.