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Best Lemon Bars Infused with Lavender

A stack of lavender infused lemon bars sit on a wooden tray . They are sprinkled with powdered sugar and have a fresh lavender sprig on top.
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5 from 2 reviews

A hint of lavender makes a surprise visit into these classic old fashioned lemon bars. A little bit of sweet, a little bit of tart and a subtle taste of this floral herb creates a delightful summertime dessert recipe. This layer of citrusy yumminess rests upon a buttery shortbread crust that you're gonna love.

Ingredients

Scale

The Lavender Infused Sugar

  • 6 cups Granulated Sugar
  • 6 tablespoons Fresh Lavender, culinary grade

The Crust

  • 2 cups all-purpose flour
  • 1/2 cup sifted powdered sugar
  • 1 cup chilled butter

The Lavender Infused Lemon Filling

  • 8 eggs
  • 2 2/3 cups lavender infused sugar (from above)
  • 2 teaspoon zested lemon peel
  • 3/4 cup lemon juice
  • 8 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • powdered sugar for dusting

Instructions

The Lavender Infused Sugar

  • Combine 1/2 cup of sugar and 6 tablespoons lavender into a food processor.
  • Pulsate until the lavender is finely chopped.
  • Add the remaining 5 1/2 cups of sugar and pulsate only until all the lavender is distributed throughout the sugar.
  • Store in a large glass jar up to six months.

The Crust

  • Preheat the oven to 350°F.
  • Line a 9×13 inch cake pan with parchment paper. Cut a large piece of parchment paper that extends about three inches on each side of the cake pan. With the paper sitting on the pan, cut into each corner of the paper, up to where the pan starts. Press the paper into the bottom and up the sides of the pan. Watch this youtube video.
  • Add 2 cups flour, 1/2 cup powdered sugar and 2 sticks of chilled butter to the food processor and pulse 8-10 times until it becomes like coarse meal with buttery specks running through.
  • Pat the mixture into the parchment paper lined pan and refrigerate for 30 minutes.
  • Parbake the crust for 20 minutes until golden brown and soft to the touch.

The Lavender Infused Lemon Filling

  • Turn the oven down to 325°F.
  • In a large bowl, whisk together the 8 eggs, 2 2/3 cups lavender infused sugar (above), 2 teaspoons lemon peel, and 3/4 cup lemon juice. Stir together the 8 tablespoons flour, 1 teaspoon baking powder and 1/4 teaspoon salt and add to the egg mixture. Blend just until all is moistened. Pour over warm crust.
  • Bake for 50-60 minutes or until the lemon filling is set, lightly golden with very little jiggle to it.
  • Let the bars cool for 30 minutes in the pan. Using the parchment paper that is hanging over the sides, gently loosen the bars and pull them out of the pan. Set them on a metal baking rack to finish cooling. Let the bars cool completely before cutting.
  • Sprinkle powdered sugar generously over the bars. Store the lavender infused lemon bars in the refrigerator up to 4 days or in the freezer (without powdered sugar) up to 1 month.

Notes

  • Using parchment paper to line your cake pan then becomes a sling to easily remove the baked lemon bars.
  • Parbaking the crust will ensure that you do not end up with a soggy crust.
  • It's important to get the lemon filling ready while the crust is parbaking in the oven. Don’t wait until the last minute, because the crust needs to still be warm when you top it with the filling.
  • Make sure and used freshly squeezed lemon juice. There is a night and day difference when using the fresh against the bottled.
  • When mixing the eggs, lemon juice, sugar and lemon zest, mix only until combined. You don't want to add too much air to the filling.
  • The best way to cut the lemon bars to not get so many ragged edges is #1 - use a sharp knife. #2 Run hot water over the knife and wipe it clean after each cut. The heat from the hot water and cleaning off the knife helps the filling not stick.
  • You can store these bars in the refrigerator for up to 4 days. But you can freeze them for up to one month.
  • To freeze: cut them into individual bars but don’t sprinkle with powdered sugar. Place them on a large cookie sheet with about 1-2 inches between each square. Place them in the freezer until frozen. Transfer the bars to freezer ziplock bags.
  • When you’re ready to eat them, remove bars from the freezer and let them thaw. They will probably have some moisture on the top which can be gently dabbed with a paper towel. Sprinkle with powdered sugar and enjoy.

Nutrition

Find it online: https://lingeralittle.com/lavender-infused-lemon-bars-8/