Lavender Lemon Cream Bars (Print View)
Delicate bars with buttery crust and aromatic lemon-lavender cream filling.
# What You'll Need:
→ Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
→ Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 2 teaspoons finely grated lemon zest
08 - 1/2 cup freshly squeezed lemon juice
09 - 2 teaspoons dried culinary lavender, crushed
10 - 1/4 cup all-purpose flour
11 - 1/2 cup heavy cream
12 - Pinch of salt
→ Topping
13 - 2 tablespoons powdered sugar, for dusting
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream together the butter and sugar until light and fluffy. Add flour and salt; mix until just combined. Press the dough evenly into the bottom of the prepared pan.
03 - Bake the crust for 18–20 minutes, or until lightly golden. Remove from oven and let cool slightly.
04 - In a large bowl, whisk together eggs and sugar until pale and smooth. Add lemon zest, lemon juice, crushed lavender, flour, heavy cream, and a pinch of salt. Whisk until fully combined.
05 - Pour the filling over the slightly cooled crust. Return to the oven and bake for 18–20 minutes, or until the center is just set.
06 - Remove from oven and let cool completely in the pan. Chill in the refrigerator for at least 1 hour before slicing.
07 - Dust with powdered sugar before serving. Cut into 16 bars.
# Expert Suggestions:
01 -
- The combination of buttery shortbread and silky lemon filling creates the most satisfying texture contrast
- These bars look impressive but come together faster than most layer cakes or elaborate pastries
02 -
- Overbaking the filling makes it grainy and dry—pull them from the oven when the center still has a slight jiggle
- Lavender strength varies wildly between brands—start with less if you are unsure, you can always add more next time
03 -
- Use a microplane or fine zester to get just the yellow part of the lemon peel—the white pith is bitter
- If your crust seems too crumbly to press evenly, give it a quick 10 minute chill in the freezer first