Lavender Lemon Bars

llkefauver
Sep 11, 2025
2 min read

If sunshine could be baked into a dessert, it would taste a lot like these Lavender Lemon Bars. The bright, tart flavor of fresh lemons meets the earthy-sweet notes of lavender for a dessert that’s both refreshing and indulgent. A buttery lavender shortbread crust sets the stage for the silky lemon-lavender filling — finished with a dusting of powdered sugar.

Perfect for picnics, gatherings with friends, or anytime you need a little sweetness with a twist.

Why Lavender Lemon Bars?

Fresh + Seasonal: Perfect for summer picnics or fall gatherings.
Unexpected Depth: Lavender adds a subtle earthy-sweet flavor that balances the tart lemon.
Farm-to-Table: Made with our own lavender, harvested and dried right here at Treasured Roots Farm.

Tips for Success

Use freshly squeezed lemon juice — it makes all the difference in flavor.
A little lavender goes a long way. Stick to culinary lavender and measure carefully for balance.
Let bars cool completely before cutting for clean, neat squares.

Serving Ideas

Pair with iced lavender chamomile tea for a refreshing afternoon treat.
Dust with powdered sugar right before serving for the prettiest presentation.
Pack them up for picnics or share them at family gatherings — they travel well and always impress.

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Ingredients

For the Lavender Crust:

1 cup all-purpose flour
½ cup unsalted butter, softened
¼ cup powdered sugar
1 tablespoon Treasured Roots dried Culinary Lavender Buds

For the Lemon-Lavender Filling:

1 cup granulated sugar
3 tablespoons all-purpose flour
½ teaspoon baking powder
Pinch of salt
3 large eggs
Zest and juice of 2 lemons
½ teaspoon lavender extract

For Dusting:

• Powdered sugar

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Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving a little overhang on two sides for easy removal.
Make the Lavender Crust
In a mixing bowl, combine the flour, softened butter, powdered sugar, and dried lavender buds. Beat with an electric mixer until crumbly, then press evenly into the prepared pan.
Bake the Crust
Bake for 15–20 minutes, or until lightly golden around the edges. Remove from the oven and set aside.
Prepare the Filling

In a separate bowl, whisk together the sugar, flour, baking powder, and a pinch of salt. Add the eggs, lemon zest, lemon juice, and lavender extract. Whisk until smooth and well combined.

Pour and Bake

Pour the filling over the baked crust, spreading evenly with a spatula. Return to the oven and bake for 20–25 minutes, or until the filling is set and slightly firm to the touch.

Cool and Dust

Allow the bars to cool completely in the pan. Lift them out using the parchment overhang, transfer to a cutting board, and cut into neat squares. Dust with powdered sugar just before serving.