These Lavender Lemon Bars are a delightful twist on a classic treat! They have a bright lemon flavor balanced with a hint of lavender, making them refreshingly unique.
Every bite is a little slice of sunshine! I like to enjoy these bars with a cup of tea—it’s the perfect cozy pairing. Plus, they’re just so pretty to share at gatherings!
Key Ingredients & Substitutions
Flour: All-purpose flour is used for both the crust and the filling. If you’re looking for a gluten-free option, consider using a gluten-free flour blend. I’ve tried it with almond flour too; just keep in mind that it may change the texture slightly.
Lemon Juice and Zest: Fresh lemons are key for a bright flavor. If you don’t have fresh lemons, bottled lemon juice works but won’t be as vibrant. In a pinch, lime juice makes a fun substitute!
Culinary Lavender: Dried culinary lavender adds unique flavor. If you can’t find it locally, you can order it online. Alternatively, you can skip it if you’re not fond of lavender, or replace it with a bit of vanilla extract for a different twist.
Powdered Sugar: This is used in the crust and for dusting. If you’re out, you can quickly make it by blending granulated sugar in a food processor until fine.
How Do I Make Sure My Bars Set Properly?
Getting the lemon bars to set just right can be tricky. You want the filling to be firm but not overcooked. Here are some tips:
- Don’t skip refrigerating the bars; it helps them set better. Two hours is key!
- When you pour the filling over the baked crust, make sure it’s evenly distributed.
- Keep an eye on the baking time in the oven. You want a slight jiggle in the center; it will firm up as it cools.
These small steps will help ensure your Lavender Lemon Bars come out perfectly every time!
How to Make Lavender Lemon Bars?
Ingredients You’ll Need:
For the Crust:
- 1 cup (125g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cut into small pieces
- 1/4 tsp salt
For the Filling:
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp all-purpose flour
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 1 tsp dried culinary lavender buds (food-grade)
For Garnish:
- Powdered sugar, for dusting
- Extra dried lavender buds (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then an additional 35–43 minutes of baking time. After baking, you need to let the bars cool for a bit and then chill them in the refrigerator for at least 2 hours to fully set. So overall, plan for about 3 hours and 15 minutes, with 15 minutes dedicated to prep and baking time, and the rest for chilling!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s warming up, take an 8×8 inch (20×20 cm) square baking pan. Line it with parchment paper, making sure to leave some paper hanging over the edges. This will help a lot when you need to lift the bars out later!
2. Making the Crust:
In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Next, add the cold butter pieces. Use a pastry cutter or your fingers to mix everything together until the mixture resembles coarse crumbs. It’s okay if you see small bits of butter; it will make the crust nice and flaky!
3. Baking the Crust:
Now it’s time to press the crust mixture evenly into the bottom of your prepared pan. Make sure it’s packed down nicely, then pop it into the oven. Bake the crust for about 15–18 minutes, or until you see it lightly golden around the edges. This part smells great already!
4. Making the Filling:
While your crust is baking, grab a medium bowl. Whisk together the granulated sugar, eggs, and 2 tablespoons of flour until it’s smooth and well combined. Then, stir in the fresh lemon juice, lemon zest, and dried lavender buds. It’s going to smell wonderful!
5. Combining Layers:
Once the crust is out of the oven and has cooled a little, carefully pour the lemon-lavender filling over the baked crust. Make sure it’s evenly distributed. Return the pan to the oven and bake for an additional 20–25 minutes. Keep an eye on it—you want the filling to be set and no longer jiggly in the center!
6. Cooling and Chilling:
After baking, remove the pan from the oven. Let the bars cool to room temperature. Then, refrigerate them for at least 2 hours to help them set completely. Patience is key here!
7. Serving Time:
Once your bars are fully chilled, use the overhanging parchment paper to lift them out of the pan. Dust the top generously with powdered sugar and add a sprinkle of extra lavender buds if you’d like. Cut into squares and serve chilled or at room temperature. Adding a lemon wedge on the side makes for a lovely touch!
Enjoy your refreshing and fragrant Lavender Lemon Bars! They’re perfect for a sunny day or a delightful tea party!
Can I Substitute the Fresh Lemon Juice?
Yes! While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just keep in mind that it may not taste as fresh. Lime juice can also be used as an alternative if you want a different citrus twist!
How Should I Store the Lavender Lemon Bars?
Store the cooled bars in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage—just wrap them tightly in plastic wrap and then in aluminum foil. Thaw in the fridge before serving.
Can I Make These Bars Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure that all other ingredients, like baking powder, are also gluten-free. Your bars may have a slightly different texture, but they should turn out delicious!
What If I Don’t Have Dried Culinary Lavender?
If you can’t find dried culinary lavender, you can simply omit it from the recipe. For a different flavor, you can replace it with vanilla extract (about 1 teaspoon) or even lemon thyme for a unique twist.
