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Flavorful Lavender Honey Lemon Bars with Buttery Shortbread Crust

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These bars feature a buttery, crumbly shortbread crust topped with a bright, tangy lemon filling sweetened with honey and infused with a subtle hint of culinary lavender. Perfect for spring brunches or casual get-togethers, they offer a unique floral and citrus flavor balance.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • ½ cup (60g) powdered sugar
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 2 tablespoons culinary lavender buds, lightly crushed
  • ¼ cup (4 tablespoons, 60ml) raw honey
  • ½ cup (4 fluid ounces, 120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, sift together flour, powdered sugar, and salt. Add cold, cubed butter. Use a food processor to pulse until coarse crumbs form or cut in by hand with a pastry cutter or two knives until pea-sized bits form.
  2. Press the crust mixture evenly into a 9×13 inch baking pan, covering edges. Bake for 18-20 minutes until edges are light golden brown and center is set but pale. Let cool about 10 minutes.
  3. While crust bakes, combine granulated sugar and lavender buds in a small bowl. Let sit 5 minutes to infuse aroma.
  4. In a medium bowl, beat eggs until frothy. Add lavender-infused sugar, honey, lemon juice, and lemon zest. Whisk until combined. Sift in flour and whisk gently to avoid lumps. Batter should be smooth and slightly thick.
  5. Pour filling over warm crust. Bake 22-25 minutes until filling is set but slightly jiggly in center when shaken gently.
  6. Remove from oven and cool completely at room temperature. Refrigerate at least 2 hours to firm up before slicing.
  7. Dust with powdered sugar and cut into squares or rectangles. Use a sharp knife dipped in hot water and wiped dry between cuts for clean edges.

Notes

Use culinary-grade lavender buds to avoid a soapy taste. Cold butter is essential for a flaky crust. Let lavender infuse with sugar before mixing to enhance floral notes. Chill bars for at least 2 hours or overnight for best flavor and texture. For gluten-free, substitute almond flour; for dairy-free, use chilled coconut oil instead of butter. Warm knife between cuts for clean slices.

Nutrition

Keywords: lavender lemon bars, honey lemon bars, shortbread crust, lemon dessert, floral dessert, easy lemon bars, spring dessert

Find it online: https://cooksybite.com/flavorful-lavender-honey-lemon-bars-recipe-easy-homemade-shortbread-crust/