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Lavender Lemon Cream Bars

Lavender Lemon Cream Bars for a Refreshing Sweet Escape

Delight in these Lavender Lemon Cream Bars, a refreshing dessert combining zesty lemons and delicate lavender for a perfect sweet escape.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup All-Purpose Flour Unbleached flour works best.
  • 1/4 cup Powdered Sugar Adds sweetness.
  • a pinch Salt Enhances flavor.
  • 1/2 cup Cold Unsalted Butter High-fat butter helps achieve perfect texture.
For the Filling
  • 1/2 cup Granulated Sugar Offers sweetness for the filling.
  • 1 tablespoon Culinary Lavender Buds Use food-grade buds.
  • 3 large Eggs Helps bind the filling.
  • 1/2 cup Fresh Lemon Juice Always use fresh for best flavor.
  • 2 Lemon Zest Intensifies the citrus essence.
  • 2 tablespoons Additional All-Purpose Flour Provides extra structure.
Optional Garnish
  • to taste Powdered Sugar For dusting.
  • to taste Fresh Lavender Sprigs or Lemon Slices For presentation.

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • whisk
  • Pastry cutter
  • saucepan
  • measuring cups
  • measuring spoons
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of powdered sugar, and a pinch of salt until combined. Cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs.
  3. Transfer the crust mixture into the baking pan and press evenly across the bottom. Bake for 15 to 20 minutes until set and lightly golden.
  4. Combine 1/2 cup of granulated sugar, 1/2 cup of water, and 1 tablespoon of culinary lavender buds in a saucepan over medium heat. Stir until sugar dissolves, then steep for 10 minutes and strain.
  5. In a large bowl, whisk together 3 large eggs until frothy. Stir in the cooled lavender syrup, 1/2 cup of fresh lemon juice, 2 lemon zests, 1 cup of powdered sugar, and 2 tablespoons of flour.
  6. Once the crust is baked, pour the lemon-lavender filling over the crust. Bake for an additional 20 to 25 minutes, until the filling is set.
  7. After baking, cool the bars completely on a wire rack, then refrigerate for at least 2 hours.
  8. Lift the bars from the pan using the parchment. Dust with powdered sugar and garnish as desired before slicing.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 100mgPotassium: 50mgSugar: 15gVitamin A: 250IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Keep butter cold for a flaky crust. Use fresh lemon juice for better flavor. Avoid overbaking to prevent curdled filling.

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