Go Back

Lavender Shortbread Lemon Bars

Lavender lemon bars with a lavender-scented shortbread crust and silky pale yellow lemon curd filling are baked until just set, then chilled for clean, sliceable squares. Finish with a generous powdered sugar dusting, dried lavender buds, and lemon zest curls for an elegant floral look.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
chilling 2 hours
Total Time 3 hours
Servings: 16 servings
Course: Dessert
Cuisine: French-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Lavender shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 tsp dried culinary lavender, finely ground
  • 1 lb cold butter, cubed
Lemon curd filling
  • 4 large eggs
  • 2 egg yolks
  • 1.5 cup granulated sugar
  • 0.75 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 0.25 cup all-purpose flour
Topping
  • 0.5 cup powdered sugar
  • 1 tbsp dried lavender buds
  • 2 tbsp lemon zest curls

Equipment

  • 1 food processor
  • 1 sheet pan

Method
 

Prep and bake the lavender shortbread
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
  2. Pulse all-purpose flour, powdered sugar, salt, dried culinary lavender, and cold butter in a food processor until the mixture just comes together.
  3. Press the crust firmly and evenly into the prepared pan.
  4. Bake for 18-20 minutes, until lightly golden.
Make and bake the lemon curd layer
  1. Whisk together large eggs, egg yolks, granulated sugar, fresh lemon juice, lemon zest, and all-purpose flour until smooth.
  2. Pour the lemon curd mixture over the warm crust.
  3. Bake for 18-22 minutes, until the filling is just set with no jiggle in the center.
  4. Cool completely before chilling.
Chill, top, and cut
  1. Refrigerate for at least 2 hours until firm.
  2. Dust generously with powdered sugar, creating a light white blanket over the bars.
  3. Scatter dried lavender buds and lemon zest curls over the top for a floral finish.
  4. Cut into 16 bars using clean, straight slices.

Notes

Pro tip: press the crust firmly so it bakes into an even layer that supports clean slices after chilling. Refrigerate leftovers in an airtight container up to 4 days. Freezing: yes—freeze bars in a single layer, then wrap for up to 2 months; thaw overnight in the fridge. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend for the crust and filling.