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5 April, 2017

Lavender Shortbread Lemon Bars

Posted in : All, Desserts on by : hdcook

Bright, Buttery, sweet and Lemony is all I can describe these luscious Lemon bars, a bright and perfect sweet treat to have for this Spring or upcoming summer, with a fresh hint of Lavender and a few garnish, it will be come a sure fire hit in your next spring gathering or summer, or just have it with your afternoon tea or coffee (me with coffee)

Lavender Shortbread Lemon Bars

Yield: 12 bars


  • Lavender Shortbread Crust
  • 1 1/2 Cup all purpose Flour
  • 1/4 Teaspoon kosher Salt
  • 1/4 Cup plus 2 Tablespoon granulated sugar
  • 1/2 Cup Very Cold European unsalted butter, cut into cubes( use regular unsalted butter if you don't have any)
  • 1/2 Teaspoon Tahitian vanilla extract( regular vanilla extract is fine)
  • 1 Tablespoon French Lavender ground in a coffee grinder, divided
  • Lemon Curd
  • 3/4 Cup fresh Lemon Juice
  • 4 Large Eggs
  • 2 Large Egg Yolks
  • 1 1/4 Cup granulated sugar
  • Zest of 1 lemon
  • 4 Tablespoons of unsalted butter cut into cubes
  • 1/2 Teaspoon vanilla extract
  • Powdered sugar
  • Ground Lavender


  1. Preheat oven to 350 degrees, butter and line an 8x8 in baking pan with parchment paper that overhangs on the side, butter parchment paper and set aside. In a medium bowl mix together flour, salt, granulated sugar and 1 Teaspoon of ground lavender, using either your hands, fork or a pastry cutter, cut cold butter cubes and vanilla extract into flour till it resembles coarse pea-sized crumbs. Press evenly into prepared baking pan and bake for 15 to 20 minutes till lightly browned on top.
  2. In a medium bowl whisk together the lemon juice, eggs and egg yolks, sugar and lemon zest and transfer to a medium saucepan and cook on medium low heat stirring constantly till thicken for about 10 minutes, removed from heat and add cubed butter and whisking in one at a time till melted and combined, add vanilla extract and whisk in to combined, Strained trough a fine mesh sieve and pour curd into the crust, bake for 15 to 20 minutes till filling is set, careful not to brown. transfer pan to a cooling rack and let it cool for an hour at room temperature, refrigerate for 2 hours. Serve with powdered sugar and ground lavender on top for garnish



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