Lavender Lemon Bars

These lavender lemon bars are the ultimate springtime treat. A soft, buttery lavender shortbread cookie base is topped with a bright and zesty honey lemon custard that’s so simple to make, but tastes truly special.

ingredients for lavender lemon bars:

For the honey lemon custard:

• 4 large egg yolks
• 1 can (14 oz) sweet condensed milk
• 3/4 cup fresh lemon juice (juice from 3 lemons)
• 2 tablespoons of local raw honey, I used my favorite flower infused honey

For the lavender shortbread cookie crust:

• 1/2 cup (100 grams) sugar
• 2 cups (250 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (227 grams or 2 sticks) unsalted butter room temperature
• 1 teaspoon vanilla extract
• 1/2 tablespoon culinary grade dried lavender buds
• juice + zest from one lemon

How to make lavender lemon bars:

Preheat your oven to 350 degrees F or 176 C and line a square baking sheet tin with parchment paper, leaving enough paper on the sides so that you can easily lift the tart after it’s baked and cooled. I used an 8×8 baking pan.

Shortbread Base:

• In a mortar and pestle or food processor, combine the dried lavender, lemon zest, and sugar. Grind or process until the mixture becomes a finely textured lavender sugar.
• In a stand mixer or a large mixing bowl, add the lavender sugar, additional lemon zest, lemon juice, butter, and salt. Mix for about five minutes, or until the butter becomes a deeper yellow color—this is a good sign that everything is well creamed together.
• Next, add the vanilla and flour. Stir until fully combined, then use your hands to bring the mixture together into a dough.
• Press the dough evenly into a parchment-lined baking pan. Use a fork to poke holes across the surface—this helps prevent the butter from bubbling while baking.
• Place the pan in a preheated oven and bake for 20 minutes. The cookie will still be soft and fluffy when it comes out of the oven, but it will firm up as it cools.
• While it’s baking, you can prepare your honey lemon custard.

Lemon honey custard:

• In a large bowl, whisk together yolks, condensed milk, honey, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in the pan.
• Move to refrigerator and let bars set.

notes:

You’ll have to allow this custard to sit in the fridge and set for at least an hour before digging in. They’re worth the wait.

Then cut and enjoy!

More lemon desserts:

• Lemon thyme shortbread
• Lemon thyme scones
• Mini lemon basil tarts with shortbread crust
• Lemon rosemary shortbread bars
• Strawberry lemon poppy seed muffins
• How to make lemon lavender scones
• Lavender lemon tart

More floral flavors:

• Lilac shortbread
• Homemade rose ice cream
• Earl grey lavender cake
• Peach lavender pie
• Rich chocolate rose brownie

I’d love to hear from you! Leave a comment below, share your experiences.

Thank you for visiting Frolic & Fare, happy gardening, baking, and blooming! xo

With love, sarah