Some recipes feel like a warm hug from the past. For me, these Lavender Lemon Bars Shortbread Crust are one of them. They bring together the sunny, bright taste of lemon with the gentle, floral whisper of lavender. If you love the combination of lemon and berries, you must try our stunning Lemon Blueberry Trifle for another show-stopping dessert.
It’s a combination that always takes me right back to my grandma’s kitchen. She loved baking for her garden club teas. This recipe would have been her favorite. It’s a perfect blend of simple comfort and a little bit of fancy.
Today, I want to share this classic with you. It’s the ideal treat for a quiet afternoon or a special tea party. Let’s bake some memories together.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus cooling)
- Servings: 16 bars
The Story Behind This Classic Recipe
My grandmother’s lemon bars were legendary. They were the first thing to disappear at any family gathering. Her secret was always the buttery, crumbly shortbread crust.
I remember watching her zest lemons, the citrus scent filling the whole house. One summer, she started adding lavender from her garden. It was a happy accident that became a tradition.
She said the lavender made the lemon taste even brighter. It turned a simple bar cookie into something truly special. Every time I make them, I can almost hear her humming in the kitchen.
What Makes This the *Traditional* Way
This recipe sticks to the old-fashioned methods. We’re not using any extracts or oils to get that lavender flavor. True tradition means using the flowers themselves.
We’ll infuse the sugar with dried lavender buds. This gentle process pulls out the floral notes without any bitterness. It’s a slower, more caring way to bake.
The crust is a simple shortbread, pressed—not rolled—into the pan. The filling is just eggs, sugar, lemon juice, and a touch of flour. It’s honest, straightforward baking that always delivers. For a savory lemon dish that’s just as beloved, our Lemon Garlic Butter Chicken is a weeknight favorite.
Lavender Lemon Bars Shortbread Crust Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Lavender Lemon Bars Shortbread Crust Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step. You likely have most of them in your pantry right now. Here’s what you’ll need.
- For the Lavender Sugar:
- 1 cup granulated sugar
- 1 tablespoon culinary-grade dried lavender flowers
- For the Shortbread Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup of the lavender-infused sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- For the Lemon Filling:
- The remaining 1/2 cup lavender-infused sugar
- 4 large eggs
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- 1/4 cup all-purpose flour
- Zest from 1 lemon
- For Dusting:
- Powdered sugar
How to Make It Just Like Grandma Did
Follow these steps, and you’ll have a pan of pure sunshine. The key is patience, especially when letting things cool.
- Make the Lavender Sugar: At least an hour before baking (or the night before), mix the 1 cup of granulated sugar with the dried lavender. Seal it in a jar or container. This gives the flavors time to meld beautifully.
- Prepare the Crust: Heat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. In a bowl, beat the softened butter, 1/2 cup of the lavender sugar, and salt until creamy. Gently mix in the 2 cups of flour until just combined. Press this dough evenly into the bottom of your prepared pan. Bake for 18-20 minutes, until the edges are just lightly golden.
- Make the Filling: While the crust bakes, whisk together the eggs, remaining 1/2 cup lavender sugar, fresh lemon juice, 1/4 cup flour, and lemon zest. Keep whisking until the mixture is completely smooth and well-blended.
- Bake the Bars: Once the crust is out of the oven, reduce the oven temperature to 325°F (160°C). Pour the lemon filling directly over the hot crust. Carefully return the pan to the oven. Bake for 22-25 minutes. The filling should be set and not jiggle in the center.
- Cool Completely: This is the most important step! Let the pan cool on a wire rack until it reaches room temperature. Then, cover it and place it in the refrigerator for at least 3 hours, or overnight. This sets the filling perfectly for clean cuts.
- Slice and Serve: Lift the bars from the pan using the parchment paper. Place them on a cutting board. Dust the top generously with powdered sugar. Use a sharp knife to cut into squares, wiping the blade clean between cuts for neat edges.
My Tips for Perfecting This Classic
A few little tricks can make a big difference. They help you get that perfect, classic result every single time.
First, always use fresh lemon juice. The bottled kind just doesn’t have the same bright, vibrant flavor. Rolling your lemons on the counter before juicing them helps you get more juice.
Second, don’t skip the chilling step. I know it’s hard to wait! But a fully chilled bar is firm and cuts cleanly. It also allows all the flavors to settle and become friends.
Finally, sift your powdered sugar for dusting. It gives the bars that beautiful, snowy, professional finish. It’s the perfect final touch.
How to Store and Enjoy Later
These bars keep wonderfully. Store them in a single layer in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days.
You can also freeze them for longer storage. Place the cooled, cut bars on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. They’ll keep for about 2 months. Thaw in the fridge overnight.
I think they taste best served cool, not ice-cold. Let them sit out for about 10 minutes before serving with a cup of tea. The flavors will really shine.
Nutrition Notes
This is a treat, meant to be enjoyed in moderation. Here’s a basic look at what’s in one bar.
- Calories: ~220
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 90mg
- Total Carbohydrates: 28g
- Sugars: 18g
- Protein: 3g
Your Questions About This Classic Recipe
Here are answers to a couple of common questions I get about this beloved recipe.
Can I use fresh lavender instead of dried?
You can, but you need to be careful. Fresh lavender has a stronger, more potent oil content. I recommend using only 1 1/2 teaspoons of fresh buds. Make sure they are clean and pesticide-free from your garden or a trusted source.
My filling is a bit runny. What happened?
This usually means it needed a little more time in the oven. The center should be fully set. Next time, bake for an extra 3-5 minutes. Also, make sure you are using large eggs, not medium, as the recipe specifies. The extra bit of protein helps the filling set.
Can I make these without lavender?
Absolutely! Just use plain granulated sugar. You’ll have a wonderfully classic, pure lemon bar that’s just as comforting and delicious. It’s the same recipe my grandma started with.
I hope this recipe finds a special place in your kitchen. It’s more than just a citrus dessert; it’s a little piece of my family history. I love thinking of you baking these for your own loved ones.
There’s nothing quite like sharing a plate of these sunny, floral bars. They’re a simple joy that never goes out of style. I hope they bring as much comfort to your home as they do to mine. For another fantastic lemon and blueberry treat, my easy Lemon Blueberry Bread is always a hit.
Did you try making them? What memories do they bring up for you? Please let me know your thoughts in the comments below, and if you loved them, give the recipe a rating!
