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.

They’re the kind of dessert that feels like sunshine on a plate—light, floral, and just sweet enough. A lovely way to use up fresh lemons, and a beautiful excuse to bake with lavender. Whether you’re serving them at a brunch, gifting to a friend, or enjoying with a cup of tea, they’re a sweet little ode to the season.

Why you’ll love these bars:

• These creamy lavender lemon bars are a celebration of spring’s gentle brightness. Delicately flavored with floral lavender, they offer a buttery shortbread base topped with a smooth lemon custard that strikes the perfect balance between tart and sweet. Every bite melts -silky, fragrant, and irresistible.
• The shortbread crust is tender yet sturdy, just enough to carry the custard without overpowering it. It’s melt-in-your-mouth magic.
• The best part? They’re as easy to make as they are lovely to serve. A simple, beautiful recipe that feels like something truly special.

Inspiration:

Our lemon tree was bursting with big, bright, beautiful lemons. I knew I needed to create some lemon recipes, and what could be better than lemon lavender cookie bars? I know I have a serious shortbread AND lavender obsession… You may also love our lavender shortbread and lemon sugar cookies.

I debated creating this recipe as I already have a similar ones (I’m looking at you Lavender lemon tart and Lavender shortbread cookies) However, instead of making lemon curd, this recipe uses lemon custard which is undeniably simpler to put together and requires less steps. While both are amazing in their own way, this one comes together more quickly and doesn’t require as much attention as the lemon curd tart. With that said, if you’re looking to make lemon curd, try my Lavender lemon curd, Lemon rosemary shortbread bars or these Mini lemon basil tarts with shortbread crust!

the shortbread crust:

This shortbread crust has become something of a kitchen companion—tried, true, and beloved. It appears time and again in my bakes, a trusted foundation for both tart and pie alike. Golden and tender, it holds its shape beautifully without crumbling, offering just enough bite before yielding to a melt-in-your-mouth softness.

If you’re venturing into the world of culinary lavender, this is a lovely place to begin. I often reach for this brand when I want something reliable and fragrant—ideal for baking and infusions alike.

the custard muse:

Last year, I stumbled upon Martha Stewart’s classic lemon bars—so widely praised and lovingly reviewed that I couldn’t resist trying them myself. The custard topping, in particular, stood out: silky and bright, with just the right balance of tart and sweet. For this recipe, I’ve adapted her beautifully set custard, staying true to its timeless charm while weaving in a touch of my own garden-inspired magic.

The only change? A golden ribbon of honey—preferably lavender-infused, if you have some steeped and waiting in your pantry. A simple addition, but one that makes all the difference.

ingredients:

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:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• Juice + zest from one lemon
• 2 tablespoons culinary grade dried lavender buds

the process:

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

Lavender Lemon Bars

4.95 from 38 votes

Lavender Lemon Bars are a soft yet sturdy lavender shortbread cookie with zesty honey lemon custard that is so simple to whip up.

Print Recipe

Prep Time:5 minutes mins

Cook Time:45 minutes mins

Additional Time:1 hour hr

Total Time:1 hour hr 30 minutes mins

Ingredients

The 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

The lavender shortbread base:

• 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
• 2 tablespoons culinary grade dried lavender buds
• juice + zest from one lemon

Instructions

Lavender Shortbread Bars

• 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 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 the refrigerator and let the bars set. Let them set for at least two hours. Cut and enjoy!

Notes

You must chill these bars prior to serving, and keep refridgerated after baked.

Store covered in an airtight container for up to one week.

If you want to freeze, make the shortbread base and custard and freeze separately. Once assembled, this recipe will not freeze or thaw well.

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Polyunsaturated Fat: 7g | Fiber: 1g | Sugar: 15g

Course: Edible flowers

Cuisine: American, Pies & Bars

Keyword: creamy lemon lavender shortbread bars, lavender lemon bars, lavender lemon honey, lavender lemon shortbread

Servings: 12 bars

Calories: 318kcal

Author: sarah