Lavender Lemon Bars

Lavender Lemon 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.

womans hand with red nails grabbing lavender lemon bar, next to a pink bouqet of roses

Why you'll love them!

  • These creamy lavender lemon bars bars have a light lavender flavor, are buttery, creamy, smooth and tart with the perfect balance of sweetness.
  • The shortbread crust is the perfect balance of sturdy to hold up to the custard, yet soft eough to bite into easily!
  • This recipe is simple and yet truly impressive.

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!

lavender lemon bars 16

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 makes 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.

lavender lemon bars 1

the custard muse:

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:

lavender lemon bars 6

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, I used my favorite flower infused honey
lavender lemon bars 3

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
  • 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 8x8 baking pan.

Shortbread Base:

  • In a mortar and pestle or food processor, make lavender sugar by adding your dried lavender buds, lemon zest, and sugar and processing to fine sugar.
  • Next, add the 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 a 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 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!

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 the 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!

lavender lemon bars 13

More lemon desserts:

close up holding lavender lemon shortbread cookie bar with purple finger nails
This recipe was developed in 2019. It was retested and rephotographed in July 2023 for quality assurance.

More floral flavors:

overhead image of lavender lemon bars with diagnol pattern of powdered sugar on rectangle slice of parchment paper on a rustic table next to roses

Lavender Lemon Bars

4.93 from 28 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
Cook Time:45 minutes
Additional Time:1 hour
Total Time:1 hour 30 minutes

Ingredients

The 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

The lavender shortbread base:

  • ½ cup (100 grams) sugar
  • 2 cups (250 grams) all-purpose flour
  • ½ 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 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, poke holes with a fork to prevent the butter from bubbling, and bake in the preheated oven for 20 minutes. Your cookie will still be soft and fluffy. It will harden more once removed from the 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 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

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