Lavender Lemon Bars.
These lavender lemon bars are a delish twist on the classic! Traditional lemon bars made with lavender sugar for a perfect floral, sweet hint.
Lavender lemon bars are here for your perfect weekend treat!
And I CANNOT get enough of them. If you love lemon and love that perfect hint of lavender, these are for you!
When I was growing up, my grandma made lemon bars all the time. They were probably one of her signature desserts (that and texas sheet cake!) – and they were the only lemon dessert I would touch. At least, most of the time. Sometimes I would only reach for the chocolate.
I had no interest in anything lemon until I was older; in fact I’m pretty sure that when I was a kid, I was convinced lemon was an “old person” flavor. You know? Let’s just say I’m very glad to be said old person now.
Side note: my kids love lemon things and it makes me so happy!
I missed out on so many delicious lemon options as a kid. Ha.
Anyway – her lemon bars were so good. My mom loved them too. When I found this recipe and started making it a few years ago, I knew it had to be similar. I’ve made them for a few years now and they are always such a hit.
Since I adore the lavender lemon combo, I figured it would work perfectly with these bars. My lavender lemonade is one of my favorite drinks ever! It’s a classic yet unique combination that always just works.
The shortbread crust is lovely. The filling is SO good – this amazing lemon curd that gets crispy and crunchy on top but stays a little saucy in the center. The bars are good at room temperature (but softer) and also right from the fridge (just firmer). They are about as rich and decadent as a lemon bar can get.
I rarely think of lemon desserts being rich and decadent, but these are! You only need a small square to be satisfied. While making them in a 9×13 pan will give you 16 to 20 actual “bar-sized” squares, you could definitely get more smaller squares out of it for serving!
To get the full lavender flavor here, I love to use both dried culinary lavender and just a drop of lavender extract. You guys always ask me where I get the dried lavender. I tend to buy these bags because it gives me so much and it’s culinary grade. It’s perfect and lasts a nice long while.
I also like to add a bunch of fresh lemon zest to my lemon bars. The recipe doesn’t call for this but I find that’s where all the best flavor is. That classic, sweet lemon flavor that is just so, so good. Oh and vanilla extract! I can’t do desserts without it.
Don’t they just look dreamy?!
Lavender Lemon Bars
Lavender Lemon Bars
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Preheat your oven to 350 degrees F.
- In the bowl of your electric mixer, beat the butter, flour, powdered sugar and vanilla extract until combined. It will be crumbly. Press it into a 9x13 inch baking dish. Bake it for 20 minutes, until slightly set.
- While the crust is baking, whisk together the sugar and dried lavender. You can even do this a few days ahead of time to really flavor the sugar!
- In the bowl of your mixer, beat together the 4 eggs and lemon juice. Beat in the lavender sugar, flour, lemon zest, vanilla and lavender extracts. Beat in the salt until combined. Pour the filling over the crust.
- Bake for 25 to 30 minutes, until the top is slightly cracked and set. The inside filling will still be somewhat soft and curd-like! Sprinkle the lemon bars with powdered sugar. Let cool completely before slicing.
- I like to store these in the fridge because they are delicious cold! You can always keep them at room temperature and slice too - they will be softer! Still delish.
- Note: if you don't want to use the dried flowers, you can up the lavender extract to 1/2 teaspoon. If you don't want to use the extract, you can increase the dried flowers by an extra 1/2 teaspoon and also let the lavender sugar sit for a day or two!