Delicious Lavender Lemon Bars
Savor the unique blend of floral lavender and zesty lemon in these easy-to-make oven baked lavender lemon bars, perfect for sweet bliss any day.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar plus more for dusting
- 1/2 cup unsalted butter cold and cut into small pieces
- 1 1/2 teaspoons dried culinary lavender
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons lemon zest from about 2 lemons
- 1/2 cup fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan.
- In a medium bowl, whisk together the flour and 1/4 cup powdered sugar for the crust.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Press the crumb mixture evenly into the bottom of the prepared 8x8-inch pan, pressing firmly into the corners.
- Bake the crust for 15 to 20 minutes, until lightly golden around the edges.
- While the crust bakes, whisk the eggs in a separate bowl until the yolks and whites are blended.
- Add the granulated sugar, lemon zest, lemon juice, dried lavender, and salt to the eggs and whisk until smooth and well combined.
- When the crust is done, remove it from the oven and immediately pour the lemon lavender filling evenly over the hot crust.
- Return the pan to the oven and bake for 20 to 25 minutes, until the center is set and only slightly jiggles when the pan is gently shaken.
- Remove the pan from the oven and let the bars cool completely at room temperature.
- Once cooled, refrigerate the bars for at least 1 hour until fully chilled and firm.
- Just before serving, dust the top with powdered sugar, slice into 16 squares, and serve chilled or at room temperature.
Notes
- Use dried culinary lavender specifically labeled for cooking to avoid bitterness or off flavors.
- For the cleanest slices, chill the baked bars for 2 to 3 hours and wipe the knife clean between cuts.
- Store leftover bars covered in the refrigerator for up to 4 days.
- You can freeze sliced bars in a single layer until firm, then transfer to an airtight container and freeze for up to 2 months.
- For the cleanest slices, chill the baked bars for 2 to 3 hours and wipe the knife clean between cuts.
- Store leftover bars covered in the refrigerator for up to 4 days.
- You can freeze sliced bars in a single layer until firm, then transfer to an airtight container and freeze for up to 2 months.