These are my new favorite lemon bars. I’ve tried a lot of different recipes but this one has the best ratio of sweetness to acidity from the lemon, and not an outrageous amount of butter. I loved them as lemon lavender bars, but you can leave the lavender out if you don’t have any – they’ll still be delicious.
I buy lavender at my local grocery store (HEB if you are in Texas), in the bulk spices section. Shortbread made with lavender is divine. I think I need to put that on my baking list next.
Some of our other favorite dessert recipes:
Here is how to make these lemon lavender bars.
- 1 stick (113 g) unsalted butter at room temperature
- 1 1/4 cups unbleached, all purpose-flour
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 tsp dried culinary lavender
Lemon lavender filling:
- 1 1/3 cup granulated sugar
- 1 tbsp lemon zest
- 3 tbsp all purpose flour
- Pinch of salt
- 3 large eggs
- 2/3 cup freshly squeezed lemon juice
- 1/3 cup heavy cream
- 1/2 tsp dried culinary lavender
Make the crust:
Make the filling:
Combine the eggs, cream, and lemon juice, and add to the sugar mixture. Stir very well. Don’t let this mixture sit for too long, or the eggs will start “cooking” in the lemon juice.