Lavender Lemon Bars bring a bright lemon bite with a soft floral hint. These Lavender Lemon Bars are easy to make and shine at tea time or a small party. If you like lemon sweets, you may also enjoy the light, baked flavor in our Blueberry Lemon Dutch Baby. Read on for clear steps and simple tips to make bars that look and taste special.
Why You’ll Love This Recipe
- Quick & easy: simple steps you can follow.
- Few common ingredients: you likely have most at home.
- Great for parties: pretty bars that impress guests.
- Balanced flavor: bright lemon with a soft lavender note.
- Comforting and fresh: a sweet treat that feels light and clean.
This version stands out because the lavender sugar lifts the lemon without overpowering it. The crust stays crisp and the filling sets firm but tender, so you get neat, pretty bars every time. They are perfect to bring to friends or enjoy with tea.
Ingredients Needed
For the crust
- 1 cup unsalted butter, melted (use vegan butter for dairy-free)
- 1/2 cup lavender sugar (see note: homemade is best)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups all-purpose flour (or gluten-free flour blend)
For the lemon filling
- 4 large eggs (or 3 tbsp aquafaba per egg for egg-free)
- 1 cup fresh lemon juice (not bottled)
- 2 tablespoons lavender sugar
- 2 tablespoons all-purpose flour (helps set the filling)
- Zest of 2 lemons
- 1 teaspoon vanilla extract (or almond extract)
For finishing
- 1 cup powdered sugar (optional for dusting)
Notes: Lavender sugar is sugar mixed with culinary lavender. Use fresh lemons and room-temperature eggs for best texture.
How to Make Lavender Lemon Bars
- Preheat and prepare: Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving some overhang to lift bars out later.
- Make the crust: In a bowl, stir melted butter, 1/2 cup lavender sugar, 1 tsp vanilla, and a pinch of salt until smooth. Add 2 cups flour and mix until just combined. The dough should hold together when pressed.
- Press and bake crust: Press the crust evenly into the bottom of the prepared pan. Use the back of a spoon to smooth it. Bake 15–18 minutes, or until the edges are light golden. A baked crust gives a clean base that won’t get soggy.
- Cool slightly: Remove crust from oven and let it cool for 5 minutes while you make the filling. Slight cooling prevents the eggs from cooking too fast when poured over.
- Whisk the filling: In a clean bowl, beat the 4 eggs with 1 cup fresh lemon juice, 2 tbsp lavender sugar, 2 tbsp flour, lemon zest, and 1 tsp vanilla. Whisk until smooth and a bit frothy — this helps a silky texture.
- Pour and bake again: Pour the lemon mix over the warm crust. Return to oven and bake 20–25 minutes, until filling is set and barely jiggles in the center. A knife inserted near the center should come out mostly clean.
- Cool and chill: Let the pan cool to room temperature, then chill in the fridge for at least 2 hours. Chilling makes clean slices and a firmer texture.
- Finish and slice: Lift the bars from the pan with the parchment overhang. Dust with powdered sugar if you like. Use a sharp knife, wipe it between cuts, and slice into squares.
Tip: If edges brown too fast, cover loosely with foil while baking the filling.
How to Serve Lavender Lemon Bars
- Serve chilled or at cool room temperature.
- Plate with a small sprig of fresh lavender or a thin lemon slice for a simple touch.
- Pair with tea, coffee, or a light sparkling wine for a special treat.
- For a dessert plate, add fresh berries or a dollop of whipped cream.
How to Store Lavender Lemon Bars
- Fridge: Store in an airtight container for up to 4 days. Keep layers separated with parchment to avoid sticking.
- Freezer: Wrap bars tightly and freeze up to 1 month. Thaw in the fridge overnight before serving.
- Do not leave at room temperature more than a few hours to keep the filling fresh.
Tips to Make Lavender Lemon Bars
- Use fresh lemon juice and zest for bright flavor.
- Make lavender sugar ahead by mixing 1/2 cup sugar with 1–2 teaspoons dried culinary lavender and let sit for 1 hour.
- Measure flour by spooning into the cup and leveling for best crust texture.
- For egg-free, beat aquafaba until a little foamy before adding other filling ingredients.
- Chill fully before cutting so slices stay neat.
Variation
- Honey Lavender: Swap 2 tbsp of sugar in the filling for honey for a rounder sweet note.
- Almond Twist: Replace vanilla with almond extract for a nutty hint.
- Citrus Mix: Use half lemon and half orange juice for a milder citrus flavor.
Helpful Notes
- If your filling is too runny after baking, it may need more chilling time. Firmness improves as it cools.
- Avoid too much lavender — a little goes a long way. Use culinary lavender only.
- To make bars less sweet, skip the powdered sugar topping.
- For a gluten-free option, use a measured gluten-free flour mix designed for baking.
Conclusion
These Lavender Lemon Bars are an easy way to make a pretty, bright dessert with depth from lavender. They come together with simple steps and keep well for parties or a small treat at home. If you want more lemony ideas or a different kind of lemon bake, the linked recipe offers another lovely option to try. For a detailed variation and extra tips, see Lavender Lemon Bars – Lemon Bars Recipe with Lavender. Try the recipe, leave a star rating, and share your photo online — what twist will you try next?
FAQ
Can I use dried lavender from the store?
Yes. Use culinary-grade dried lavender and mix it into sugar first. Too much lavender tastes soapy, so start small.
How do I make these gluten-free?
Use a 1:1 gluten-free flour blend for both the crust and filling flour. Measure as you would regular flour.
Are these bars freezer-friendly?
Yes. Wrap squares well or store in a freezer-safe container up to 1 month. Thaw in the fridge before serving.
Print
Lavender Lemon Bars
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
These Lavender Lemon Bars feature a bright lemon filling with a soft floral hint, perfect for tea time or small gatherings.
Ingredients
- 1 cup unsalted butter, melted (or vegan butter for dairy-free)
- 1/2 cup lavender sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups all-purpose flour (or gluten-free flour blend)
- 4 large eggs (or 3 tbsp aquafaba per egg for egg-free)
- 1 cup fresh lemon juice
- 2 tablespoons lavender sugar
- 2 tablespoons all-purpose flour
- Zest of 2 lemons
- 1 teaspoon vanilla extract (or almond extract)
- 1 cup powdered sugar (optional for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- In a bowl, stir together melted butter, lavender sugar, vanilla, and salt until smooth. Add flour and mix until just combined.
- Press the crust evenly into the bottom of the prepared pan and bake for 15–18 minutes until edges are light golden.
- Remove crust from oven and let cool for 5 minutes.
- In a clean bowl, whisk together eggs, lemon juice, lavender sugar, flour, lemon zest, and vanilla until smooth and frothy.
- Pour the filling over the warm crust and bake for 20–25 minutes until set.
- Cool to room temperature, then chill in the fridge for at least 2 hours.
- Dust with powdered sugar if desired, lift bars out using parchment overhang, and slice into squares.
Notes
Use fresh lemon juice and room-temperature eggs for the best texture. Lavender sugar can be made by mixing sugar with culinary lavender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg