Print

Lavender Lemon Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Lavender Lemon Bars combine a delicate lavender-infused shortbread crust with a luscious honey lemon custard topping. With a perfect balance of floral and citrus flavors, these bars are a delightful treat for any occasion, featuring a tender, buttery base and a smooth, tangy filling that sets beautifully after chilling.

Ingredients

Lavender Shortbread Crust

  • 1/2 tablespoon culinary grade dried lavender buds
  • juice and zest from one lemon
  • 1/2 cup (100 grams) sugar
  • 1 cup (227 grams or 2 sticks) unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon vanilla extract

Lemon Honey Custard Filling

  • 4 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup fresh lemon juice (juice from 3 lemons)
  • 2 tablespoons local raw honey

Instructions

  1. Prepare Lavender Sugar: In a mortar and pestle or food processor, combine the dried lavender buds, lemon zest, and sugar. Grind or process until the mixture becomes a finely textured lavender sugar, ensuring the flavors are evenly distributed.
  2. Make Shortbread Dough: In a stand mixer or large mixing bowl, add the prepared lavender sugar along with additional lemon zest, lemon juice, softened butter, and salt. Cream the mixture for about five minutes until the butter takes on a deeper yellow hue, indicating thorough blending. Add vanilla extract and flour, stirring until fully combined. Use your hands to bring the mixture together into a smooth dough.
  3. Bake the Shortbread Base: Press the dough evenly into a parchment-lined baking pan. Use a fork to poke holes all over the surface, which prevents bubbling during baking. Place the pan in a preheated oven and bake at 350°F (175°C) for 20 minutes. The crust will be soft when removed from the oven but will firm up as it cools.
  4. Prepare Lemon Custard Filling: While the crust bakes, whisk together the egg yolks, sweetened condensed milk, local raw honey, and fresh lemon juice in a large bowl until smooth and homogeneous.
  5. Bake Lemon Bars: Pour the lemon custard mixture over the hot shortbread crust in the pan. Return to the oven and bake for another 25 to 30 minutes, or until the filling is set and slightly firm to the touch.
  6. Cool and Set: Remove the bars from the oven and let cool completely in the pan. Then transfer to the refrigerator and chill for at least two hours to allow the bars to set firmly.
  7. Serve: Once fully chilled, cut into 12 bars and enjoy the delicate balance of lavender and lemon flavors in each bite.

Notes

  • Use culinary grade dried lavender buds to ensure a safe and pleasant flavor.
  • The fork holes in the crust prevent bubbling and help maintain an even texture during baking.
  • For best results, chill the lemon bars well before slicing to achieve clean cuts.
  • Local raw honey enhances the flavor and adds natural sweetness, but you can substitute with mild-flavored honey if unavailable.
  • Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Find it online: https://simpleplatter.com/lavender-lemon-bars-recipe/