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Lavender Shortbread Lemon Bars

A delightful dessert combining buttery shortbread and tangy lemon filling with floral notes of lavender.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Shortbread Base Ingredients
  • 1 cup unsalted butter, softened Use high-quality butter for a rich flavor.
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 tablespoon dried culinary lavender, finely chopped Use culinary-grade lavender.
  • 1/4 teaspoon salt
Lemon Filling Ingredients
  • 2 large eggs
  • 1 cup granulated sugar Adjust sweetness to taste.
  • 1/4 cup fresh lemon juice (about 2 lemons) Freshly squeezed is recommended.
  • 1 unit Zest of 1 lemon
  • 1/4 teaspoon baking powder
  • Additional powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
  2. Cream together the softened butter and powdered sugar until light and fluffy. Gradually add in the flour, dried lavender, and salt. Mix until combined.
  3. Pour the shortbread mixture into the prepared baking dish and press it evenly into the bottom. Use a fork to prick the surface. Bake in the oven for about 20 minutes, until the edges are lightly golden.
  4. While the shortbread is baking, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and baking powder in another bowl until combined.
  5. Once the shortbread base has baked for 20 minutes, take it out of the oven and carefully pour the lemon mixture over the warm shortbread.
  6. Return the dish to the oven and bake for an additional 20–25 minutes until the lemon filling is set but still slightly jiggly in the center.
  7. Allow the bars to cool completely in the baking dish. Once cooled, dust the top with powdered sugar, slice into bars, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap for up to a month.