Mila's Milieu

Lemon lavender bars

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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:

Red Velvet cake

No-bake cheesecake jars with blueberry sauce

Delicious low-fat strawberry muffins

Peanut butter oat bars with chocolate chips

Here is how to make these lemon lavender bars.

Ingredients

Crust:

  • 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
Instructions

Make the crust:

Heat oven to 350 degrees F. Line a 8×8 or 9×9 square baking pan with foil or parchment paper.
In a food processor, pulse together the flour, sugar, salt and lavender until well blended the lavender is chopped. This can also be done by hand – rub the lavender into the sugar first, crushing it in your fingers.  Add flour and salt.
Add the butter and pulse until the mixture is sandy and starts to form clumps (or mix the butter into the dry ingredients, if doing it by hand).
Gently press shortbread mixture into an even layer over the bottom of the prepared pan. Refrigerate for a minimum 30 minutes.
Bake crust for 25-30 minutes or until the crust starts to turn a golden brown.
Remove the crust from the oven, let it cool slightly and reduce the temperature to 325 degrees F.

 

Make the filling:

In a medium bowl, rub together the sugar, lemon zest, and lavender between your hands to release the oils from the zest. Whisk in the flour until blended.

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.

Pour filling over the warm shortbread and bake for an additional 20- 25 minutes, until the center jiggles slightly.
Let the bars cool to room temperature, about two hours. Cut into bars, sprinkle with confectioner’s sugar and serve.
Store the bars in the refrigerator. However, I find they taste better at room temperature.
Let me know if you try these lemon lavender bars!

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