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I know what you’re thinking. Lavender? In a lemon bar? I’m here to report that this is one flavor combination that just works.
The small amount of lavender in the crust of these lemon bars is barely noticeable, but it adds a certain layer of complexity that is unmatched. I can’t really describe it, I can only tell you to try it for yourself!
The recipe for these bars comes yet again from my Joy the Baker Cookbook. Per usual, I halved the recipe to make it a bit more sensible for my single person household. I’m not sure if I tripped up anywhere, but the crust to lemon layer ratio in these bars was close to 2 to 1. It may or may not have been a mistake, but these bars still tasted great and I thoroughly enjoyed a thicker layer of the lavender scented sugar cookie-like crust. To amp up that sugar cookie flavor, I added just a splash of almond extract to the crust, and it complemented the lavender pretty well, if I do say so myself.
The kind gentleman who saw me picking out lavender from the spice section of my grocery put it best: butter and sugar can make just about anything taste good.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup + 2 tbsp granulated sugar
- 2 tbsp packed light brown sugar
- 1 cup all-purpose flour
- 1/4 tsp dried lavender
- 1/4 tsp almond extract (optional)
- small pinch salt
- 2 large eggs
- 3/4 cup granulated sugar
- 3 tbsp all-purpose flour
- 1/4 cup lemon juice (from 1 lemon)
- zest of one lemon
- powdered sugar, for topping
Instructions
- Preheat oven to 350 degrees F. Butter 8x8 baking dish and set aside.
- To make the crust, cream together softened butter and sugars at medium speed until light and fluffy. Stop mixer to scrape down the sides of the bowl, and add flour, lavender, optional almond extract, and salt. Mix at low speed until just combined.
- Press crust into buttered baking dish, and bake for 18-20 minutes until light brown.
- While crust is baking, make your filling. Whisk together eggs and sugar in a medium-sized bowl until smooth. Add flour, lemon juice, and lemon zest, and whisk until fully combined.
- Remove crust from oven, and pour filling over warm crust. Place lemon bars back in oven and bake for an additional 20 to 25 minutes until crust is firm to the touch.
- Cut bars into squares and dust with powdered sugar before serving.
- Lemon bars will last sealed in an airtight container in the refrigerator for up to four days.
Notes
Adapted from the Joy the Baker Cookbook: 100 Simple and Comforting Recipes
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{ 7 comments… read them below or add one }
I looooved this weeks recipe. Your bars look awesome!
Carrie @ bakeaholic mama recently posted..Lavender Lemon Tart
Yum, I love lavender in desserts and have no doubt that these are scrumptious. They look really beautiful too, my Nana used to make lemon bars and every time I see them I think of her. I’ll have to try these!
Jessica recently posted..Feast of the Seven Fishes #7: Linguine Vongole
Thank you so much, Jessica! I can’t think of a better way to make your Nana proud (I call my grandma that too!).
i like that you added almond extract to the crust!
Thank you so much, Joy!
I accidentally bought a bag or lavender flowers instead of dried. Can I still use as a substitute?
I’m actually not sure! If they’re edible I don’t see why they wouldn’t work. My only concern with fresh flowers is the moisture content. Let me know if you try it and if it works!
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