Lavender Lemon Bars Recipe

Imagine biting into a burst of sunshine, a tiny square of pure joy that dances on your tongue with the sweet zest of lemon and a subtle floral whisper. That’s precisely what this **Lavender Lemon Bars Recipe** delivers – a flavor adventure that will have you craving more with each bite.

These lavender lemon bars are not just a dessert; they’re an experience. They remind me of sunny afternoons spent in my grandmother’s garden, where the air buzzed with bees and the scent of lavender mingled with the tangy aroma of ripening lemons. These bars are perfect for afternoon tea, picnics, or any occasion where you want to add a touch of elegance and sunshine. Get ready to transform your kitchen into a bakery filled with the enticing aroma of citrus and floral notes.

Why you’ll adore these Lavender Lemon Bars Recipe:

• These lemon bars are incredibly easy to whip up, perfect for both seasoned bakers and kitchen novices seeking a simple, yet impressive treat.

• The combination of tart lemon and delicate lavender creates a symphony of flavors that is both refreshing and uniquely sophisticated.

• With their vibrant yellow filling and sprinkle of lavender buds, these bars are a feast for the eyes, making them perfect for any gathering or celebration.

• Enjoy them as a midday snack, a light dessert, or even pair them with a cup of tea for a delightful and versatile culinary experience.

Ingredients for Lavender Lemon Bars Recipe

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour Provides the structure for both the crust and the filling. Use unbleached for best results and a slightly nutty flavor.

Powdered Sugar Sweetens the crust and adds a delicate, melt-in-your-mouth texture. Make sure it’s fresh and lump-free for smooth incorporation.

Salted Butter Adds richness and flavor to the crust. Use cold butter, cut into cubes, for a flaky texture.

Large Eggs Contribute to the richness and structure of the lemon filling. Use fresh, high-quality eggs for the best flavor and texture.

Granulated Sugar Sweetens the lemon filling and helps create a smooth, glossy texture.

Fresh Lemon Juice Provides the signature tangy flavor of the lemon bars. Freshly squeezed juice is essential for the best and brightest flavor.

Lemon Zest Adds an extra layer of lemon flavor and aroma. Use a microplane to zest the lemons, avoiding the bitter white pith.

Dried Lavender Buds Infuses a delicate floral note into the lemon bars. Use culinary-grade lavender buds for the best flavor and safety.

Baking Powder Helps leaven the lemon layer, giving it a light and airy texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lavender Lemon Bars Recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour and powdered sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of an ungreased 9×13 inch baking pan.

Step 2: Bake the Crust

Bake the crust for 18-20 minutes, or until lightly golden. While the crust is baking, prepare the lemon filling.

Step 3: Make the Lemon Filling

In a separate bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, dried lavender buds, and baking powder until smooth.

Step 4: Pour and Bake

Pour the lemon filling over the warm, pre-baked crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly.

Step 5: Cool and Cut

Let the lemon bars cool completely in the pan before cutting them into squares. This will help the filling set properly and prevent them from crumbling.

Step 6: Dust and Serve

Dust the lemon bars with powdered sugar, if desired, and garnish with extra dried lavender buds. Serve chilled and enjoy the delightful combination of lemon and lavender.

These Lavender Lemon Bars are perfect with a cup of herbal tea, offering a delightful balance of sweet and tart flavors.

Perfecting the Cooking Process

To nail this Lavender Lemon Bars Recipe, tackle the crust first. Blind bake it until golden, then prepare the lemon-lavender filling while it cools. Pour the filling, bake until set, and let it cool completely before slicing for clean, perfect bars.

Add Your Touch

Feeling adventurous? Swap regular lemons for Meyer lemons for a sweeter, less acidic bar. Infuse other herbs like rosemary or thyme with the lavender for a more complex flavor profile. A sprinkle of edible glitter adds a whimsical touch!

Storing & Reheating

These lavender lemon bars are best stored in an airtight container in the refrigerator for up to five days. Reheating isn’t recommended as they are delightful cold, but allow them to sit at room temperature for a softer texture.

Here are a few secrets to lavender lemon bar perfection:

• Gently toss your fresh lavender buds with powdered sugar before adding them to the filling to prevent clumping and ensure even distribution.

• Don’t overbake the filling! It should be slightly jiggly in the center; it will continue to set as it cools, preventing a dry, cracked top.

• For extra vibrant lemon flavor, zest the lemons directly into the sugar and rub together. This releases essential oils, intensifying the citrus notes.

(Personal anecdote)

My family devoured a batch of these last Easter, declaring them “springtime sunshine on a plate.” Even my notoriously picky cousin asked for the recipe!

Lavender Lemon Bars Recipe: A Zesty Adventure

Oh, lavender lemon bars. Just saying the name makes me feel all fancy and sophisticated, like I should be sipping Earl Grey and wearing a fascinator. But don’t let the name intimidate you. This Lavender Lemon Bars Recipe is surprisingly easy, even if your baking skills are, shall we say, “enthusiastically developing.”

I’ve always been drawn to lavender. Not just for its calming scent that makes my bathroom smell like a spa (which, let’s be honest, is as close to a spa as I’m getting these days). But also for its surprisingly delicious flavor when paired with the right things. Lemon, of course, is lavender’s soulmate. They’re the Ross and Rachel of the dessert world, destined to be together.

Now, I know what you’re thinking: “Lavender in food? Isn’t that like eating potpourri?” And I get it. I really do. But trust me on this one. When used sparingly and paired with the bright, tangy zest of lemon, lavender adds a subtle floral note that elevates these bars from ordinary to extraordinary. It’s like a gentle whisper of springtime in every bite.

This Lavender Lemon Bars Recipe isn’t just about combining ingredients; it’s about creating an experience. It’s about that moment when the sweet, tart, and floral flavors dance on your tongue, and you close your eyes and imagine yourself in a lavender field in Provence. Or maybe that’s just me. I tend to get a little carried away with the whole food fantasy thing.

Gathering Your Supplies (and Maybe a Beret)

Okay, let’s talk ingredients. You won’t need anything too exotic. In fact, you probably have most of them in your pantry already. But let’s go through it just to be sure:

For the Crust:

• All-purpose flour: The foundation of our buttery masterpiece.
• Powdered sugar: For a delicate sweetness and melt-in-your-mouth texture.
• Salt: A pinch to balance the sweetness and enhance the flavors.
• Unsalted butter: Cold and cubed, for maximum flakiness.
• Egg yolk: For richness and binding power.
• Vanilla extract: Because everything is better with a touch of vanilla.

For the Filling:

• Granulated sugar: The sweetening star of the show.
• All-purpose flour: To thicken the filling and give it structure.
• Eggs: To bind everything together and create a creamy texture.
• Lemon juice: Freshly squeezed, because bottled juice just doesn’t cut it.
• Lemon zest: The key to that intense lemon flavor.
• Dried lavender buds: Culinary grade, please! We don’t want any soapy-tasting bars.
• Pinch of salt: To balance the sweetness and enhance the lemon and lavender flavors.

Now, I know what you’re thinking: “Dried lavender buds? Where am I supposed to find those?” Don’t worry, you don’t have to raid your grandma’s potpourri collection. You can find culinary lavender buds at most specialty spice shops, health food stores, or online. Just make sure they’re specifically labeled as “culinary grade” to ensure they’re safe to eat and have a pleasant flavor.

Crafting the Crust: A Buttery Symphony

The crust is the unsung hero of these lavender lemon bars. It’s the sturdy foundation that holds everything together, and it adds a delightful buttery crunch that complements the tangy filling. Here’s how to make it:

1. In a large bowl, whisk together the flour, powdered sugar, and salt.

2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg yolk and vanilla extract.

4. Add the egg yolk mixture to the flour mixture and mix until just combined. The dough should be slightly crumbly but should hold together when pressed.

5. Press the dough into the bottom of an ungreased 9×13 inch baking pan.

6. Prick the crust all over with a fork to prevent it from puffing up during baking.

7. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until lightly golden brown.

While the crust is baking, let’s move on to the star of the show: the lavender lemon filling!

Brewing the Lavender Lemon Filling: A Tangy Dream

This is where the magic happens, folks. The combination of lemon and lavender creates a flavor explosion that will leave you wanting more. Here’s how to make the filling:

1. In a large bowl, whisk together the granulated sugar and flour.

2. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest.

3. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.

4. Stir in the dried lavender buds and salt.

5. Pour the filling over the baked crust.

6. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set and no longer jiggles in the center.

Now, here’s a little secret: don’t overbake the filling! It should be slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools, and overbaking will result in a dry, cracked top.

The Grand Finale: Cooling, Cutting, and Crowning

Once the lavender lemon bars are baked, remove them from the oven and let them cool completely in the pan before cutting. This is crucial! If you try to cut them while they’re still warm, they’ll be a gooey mess.

Once the bars are completely cool, dust them generously with powdered sugar. This adds a touch of sweetness and makes them look extra pretty.

To cut the bars, use a sharp knife and wipe it clean between each cut. This will ensure clean, even slices.

And there you have it! Beautiful, delicious lavender lemon bars that are sure to impress.

A Few Final Thoughts (and a Lavender Limerick)

These lavender lemon bars are perfect for any occasion. They’re great for parties, potlucks, or just a little something sweet to brighten your day. They also make a wonderful gift. Who wouldn’t love a box of homemade lavender lemon bars?

And now, for a little lavender limerick to send you on your way:

There once was a baker so grand,

Whose lemon bars swept through the land.

With lavender’s grace,

And a sugary face,

They were gone with a wave of her hand!

Enjoy your baking adventure, and remember, even if your lavender lemon bars aren’t perfect, they’re still delicious. And that’s all that really matters.

Conclusion for Lavender Lemon Bars Recipe :

These Lavender Lemon Bars Recipe are more than just a dessert; they’re a tiny vacation for your taste buds! With the zesty lemon balanced by the soothing floral notes of lavender, they are both elegant and utterly delicious. Remember to blind bake your crust for a perfect, non-soggy foundation, and don’t be afraid to experiment with the amount of lavender to suit your taste. Whether you’re looking to impress guests or treat yourself, these bars will bring a burst of sunshine to your day. Go on, bake up a batch and let the good times bloom!

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FAQs :

What makes this Lavender Lemon Bars Recipe so special?

Oh, honey, let me tell you! Forget those bland, store-bought lemon bars that taste like sad lemons. These lavender lemon bars are a symphony of sunshine and floral fancy! The bright, tangy lemon is perfectly balanced by the subtle, sophisticated notes of lavender. Imagine strolling through a sun-drenched field, a gentle breeze carrying the scent of flowers. That’s what each bite tastes like. Plus, they’re surprisingly easy to make, so you can impress your friends without breaking a sweat (or burning down the kitchen). They’re guaranteed to be the star of any brunch.

Can I use dried lavender instead of fresh in this Lavender Lemon Bars Recipe?

Absolutely! Fresh lavender is lovely, but dried works wonders, too. Just remember dried lavender has a more intense flavor than fresh. If you are using dried lavender, generally a good rule of thumb is to use about one-third the amount of dried lavender as you would fresh. So, if the recipe calls for 1 tablespoon of fresh lavender, use 1 teaspoon of dried. Also, make sure it’s culinary grade – you don’t want to accidentally season your dessert with potpourri. Nobody wants a dessert that tastes like grandma’s linen closet. Trust me on this one.

How do I prevent the crust from getting soggy when making Lavender Lemon Bars?

Ah, the dreaded soggy bottom! The enemy of lemon bar perfection. Fear not, there are a few tricks. First, blind bake your crust. That means baking the crust on its own before adding the filling. Poke holes in the crust with a fork to prevent it from puffing up. You can also use pie weights or dried beans to keep it flat. Second, let the crust cool completely before pouring in the lemon filling. A warm crust will create steam, leading to sogginess. Follow these tips, and you’ll have a crisp, sturdy crust every time.

What’s the best way to store these Lavender Lemon Bars?

Storing these lavender lemon bars is a breeze! If you actually have any left after you and your family have devoured them all, that is. Once cooled, cut them into squares and store them in an airtight container in the refrigerator. They’ll keep for up to 4 days. For longer storage, you can freeze them. Wrap the individual bars tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Just let them thaw in the refrigerator before serving.