Lavender Lemon Honey Bars

Creamy Lavender Lemon Honey Bars are a soft yet sturdy lavender shortbread cookie with zesty honey lemon custard that is so simple to whip up. A true ode to spring, and bright and floral way to celebrate the season ahead.

45 degree angle of freshly baked  and set lemon lavender bars
close up holding lavender lemon shortbread cookie bar with purple finger nails

Why you'll love it!

These creamy honey lavender lemon bars bars have a light lavender flavor, are buttery, creamy, smooth and tart with the perfect balance of sweetness. Zesty lemon honey custard on a lavender shortbread makes for the perfect spring desert. Welcome warmer and sunshine filled days with a decadent but light sweet, all wrapped up in one perfect square. This recipe is sooo simple and truly is the perfect spring dessert.

lavender lemon shortbread bars with flowers and purple marble background

It's lemon season!

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!

hand grabbing for lemon lavender shortbread bar

the shortbread crust:

This shortbread cookie crust is my tried and true recipe that you'll find in so many recipes here on frolicandfare.com. It works like a charm and the baked crust is sturdy, but soft, and it isn't a super crumbly shortbread crust, which make a perfect tart or pie crust. The creamed lavender lemon butter was good and added just a hint of lavender that the shortbread needed. If you're looking for culinary lavender we love this brand.

straight shot of 3 lavender lemon shortbread cookie bars stacked on top of each other

the lemon custard:

Last year I read rave reviews about Martha Stewart's lemon bar, so for this particular recipe I adapted her lemon custard topping from her classic lemon bar recipe. This recipe sets beautifully, the lemon flavor is perfection, and the texture is blissful. My only change here was the addition of honey. We recommend using some homemade lavender infused honey if you have some.

ingredients:

ingredients for custard

For the honey lemon custard:

  • 4 large egg yolks
  • 1 can (14 oz) sweet condensed milk
  • ¾ cup fresh lemon juice (juice from 3 lemons)
  • 2 tablespoons of local raw honey
ingredients of lavender lemon shortbread cookie bars

For the lavender shortbread cookie crust:

  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup culinary grade dried lavender buds
  • Juice + zest from one lemon

Note, since you only need the egg yolk for this recipe, save the egg whites for an omelette or macaroons!

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 8x8 baking pan.

Shortbread Base:

In a mortar and pestal or food processor, make a lavender sugar by adding your dried lavender buds, lemon zest and sugar and processing to a fine sugar.

Next, add your lavender sugar, lemon juice you just combined into your butter & salt. In the bowl of a stand mixer with a paddle attachment or a large bowl with hand mixer, cream for 2 to 3 minutes or until the butter has taken on a deeper yellow color, that’s a good indicator that your ingredients are creamed.

Add in your vanilla and flour and stir well, eventually using your hands to create a dough.

Press the dough into the parchment paper-lined pan and fork with holes to prevent the butter from bubbling. Bake in the preheated oven for 10 minutes minutes. Your cookie will still be soft and fluffy. It will harden more once removed from oven. While it's in the oven, make 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 pan.

Move to refridgerator 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!

Frequently asked questions

How should I store these bars after baking?

You should store them in an airtight container in the refrigerator for up to one week.

Can I freeze these bars?

Yes, but if you want to freeze them, freeze he shortbread cookie and lemon custard separately ely before baking.

Can I add other herbs or flowers?

Yes, replace lavender with chamomile or an herb like rosemary!

More lemon desserts:

https://frolicandfare.com/plant-guide/lavender-101/

More floral flavors:

Creamy honey lemon lavender shortbread bars
Yield: 12 bars

Creamy honey lemon lavender shortbread bars

Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Creamy honey lemon lavender shortbread cookies bars are a soft yet sturdy lavender shortbread cookie with zesty honey lemon custard that is so simple to whip up.

Ingredients

  • 4 large egg yolks
  • 1 can (14 oz) sweet condensed milk
  • ¾ cup fresh lemon juice (juice from 3 lemons)
  • 2 tablespoons of local raw honey
  • For the lavender shortbread cookie crust:
  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons culinary grade dried lavender buds
  • Juice + zest from one lemon

Instructions

    Preheat your oven to 350 degrees F and line your 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 8x8 baking pan.

    Shortbread Base:

    In a mortar and pestal or food processor add your dried lavender, lemon zest, sugar and to your bowl and press together to combine to a finely processed lavender sugar.

    Place your lavender sugar, lemon zest, and lemon juice into your butter & salt. In a stand mixer or a large bowl, mix for five minutes or until the butter has taken on a deeper yellow color, that’s a good indicator that your ingredients are creamed.

    Add in your vanilla and flour and stir well, eventually using your hands to create a dough.

    Press the dough into the parchment paper-lined pan and poke holes with a fork to prevent the butter from bubbling, and bake in the preheated oven for 10 minutes minutes. Your cookie will still be soft and fluffy. It will harden more once removed from oven. While it's in the oven, make 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 pan. Move to refridgerator and let bars set. Cut and enjoy!

Notes

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

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 318Total Fat 12gTrans Fat 0gUnsaturated Fat 7gCarbohydrates 33gFiber 1gSugar 15gProtein 5g

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6 comments

  • hanaa says:

    these sound so good!!!

    Reply
  • Angie says:

    Love this Sarah!! Lemon everything for me!

    Reply
  • Nive says:

    Looks insaaaanely good! Can't wait to try this!

    Reply
  • Michelle S says:

    Looks amazing!!! Can’t wait to try these.

    Reply
  • Jenni says:

    I love lemon AND shortbread, so obviously I’m super into this recipe. Thanks, Sarah!

    Reply