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Lavender Shortbread Lemon Bars

Lavender lemon bars with a lavender-scented shortbread crust and pale yellow curd filling. Baked until just set, then chilled for clean, sliceable squares and finished with a generous powdered sugar dusting.
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Prep Time 20 minutes
Cook Time 40 minutes
chilling 2 hours
Total Time 3 hours
Servings: 16 servings
Course: Dessert
Cuisine: French-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Lavender shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 tsp dried culinary lavender, finely ground
  • 1 lb cold butter, cubed (2 sticks)
Lemon curd filling
  • 6 large eggs plus extra yolks Use 4 large eggs plus 2 egg yolks total.
  • 1.5 cup granulated sugar
  • 0.75 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 0.25 cup all-purpose flour
Topping
  • 0.5 cup powdered sugar For dusting.
  • 1 tbsp dried lavender buds
  • 2 tbsp lemon zest curls Use extra zest for curls.

Equipment

  • 1 sheet pan

Method
 

Prep and bake the lavender crust
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper, leaving overhang for easy lifting later.
  2. Pulse the all-purpose flour, powdered sugar, salt, dried culinary lavender, and cubed cold butter until the mixture just comes together.
  3. Press the crust mixture firmly and evenly into the prepared pan.
  4. Bake for 18-20 minutes, until lightly golden.
Make lemon curd and bake the bars
  1. Whisk the eggs, additional egg yolks, granulated sugar, lemon juice, lemon zest, and all-purpose flour until smooth.
  2. Pour the lemon curd over the warm crust.
  3. Bake for 18-22 minutes, until the filling is just set with no jiggle in the center.
  4. Cool completely at room temperature before chilling.
Chill and finish
  1. Refrigerate for at least 2 hours, until firm.
  2. Dust generously with powdered sugar, then scatter dried lavender buds and lemon zest curls over the top.
  3. Cut into 16 bars and serve.

Notes

Pro tip: Grind the dried lavender finely so it disperses through the crust without noticeable crunchy bits. Refrigerate bars in an airtight container for up to 4 days; freeze for up to 1 month (thaw overnight in the fridge). For a dairy-free option, substitute the butter with a cold plant-butter baking stick of similar fat content; the crust texture may be slightly softer.