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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.
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  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract


  • 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
  • 1/2 teaspoon salt


  • 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!


slightly adapted from this recipe

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