Lemon bars have been a long time favorite of mine. When it comes to citrus, I find it hard to resist. A few years ago I bought the Beekman Heirloom Dessert cookbook. It quickly became one of my favorite cookbooks. Their oatmeal ginger cream pies are some of my favorite! It was because of this cookbook that I first tried lemon lavender bars. Just think lemon bars, with the subtle floral notes of lavender. They’re truly spectacular, friends!
This particular recipe is a tradition recipe, but the addition of lavender really adds something special. Although these lemon bars remind me of warm spring and summer days, you can certainly enjoy them any time of the year. They can easily be thrown together the morning or afternoon before you entertain. They only require an hour or two in the fridge before serving,
The confectioners’ sugar is optional, however I think it’s the perfect topping to this tangy treat. The sweetness balances the lemon flavor perfectly. If you’ve ever made lemon bars before, you know that the confectioners’ sugar really makes the top of the bars that much prettier.
Homemade Lavender Lemon Bars
- 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/3 cup confectioners' sugar
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter (1 stick) cold, cut into small pieces
- 1 tsp. dried lavender, crumbled
- 1 cup granulated sugar
- grated zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1/2 cup all-purpose flour
- 1/4 tsp. salt
- confectioners' sugar for dusting
Preheat the oven to 350° and line an 8 x 8 inch baking pan with parchment paper. Leave a 2" overhang on all sides for easy removal.
Using a food processor, mix the flour, cornstarch, confectioners' sugar and salt. Pulse until combined. Add the butter and lavender and pulse until the mixture becomes coarse crumbles.
Place the mixture into your baking dish with parchment paper. Spread and press the mixture evenly across the bottom and going 1/2" up each side of the pan. Bake for 20-25 minutes or until light golden brown.
Once you've removed the crust from the oven, reduce the temperature to 325°.
Meanwhile, in a mixing bowl, beat the eggs, egg yoke and sugar until light. Beat in the lemon zest and juice. Add the flour and salt and mix until combined.
Pour the lemon mixture over the warm crust and bake for 20-25 minutes until set. Once set, allow the bars to come to room temperature, then cover and refrigerate for at least 1 hour before serving.
When they're ready to serve, lift and remove from the pan. Dust the top with confectioners' sugar. Slice into 12 small bars (or preferred size) and enjoy!
This recipe only makes an 8″x8″ so you may choose to double it for a larger crowd. Since Charlie isn’t a big fan of lemon, (is he really my child?!?) this recipe is the perfect size for Josh and I to serve for dessert with one of our couple friends. You can slice the bars as small or large as you choose. I find that slicing them so that you get 12 bars is the perfect size. You get just enough that way.
What are you baking this spring? Do you have a favorite seasonal recipe? I love all of the light and fresh recipes this time of the year. If you’re looking for a great spring or summer cake recipe, try my citrus angel food cake with lemon curd. It’s a yummy family favorite! I hope you all have a wonderful week. Happy baking!