Lavender Lemon Cream Bars (Print Version)
Buttery crust meets creamy lemon-lavender filling with powdered sugar dusting for an elegant teatime dessert.
# What You Need:
→ Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp fine sea salt
→ Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 2 tsp finely grated lemon zest
08 - 1/2 cup freshly squeezed lemon juice
09 - 2 tsp dried culinary lavender, crushed
10 - 1/4 cup all-purpose flour
11 - 1/2 cup heavy cream
12 - Pinch of salt
→ Topping
13 - 2 tbsp powdered sugar
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal of the bars later.
02 - In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until just combined and a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, until lightly golden around the edges. Remove from oven and set aside to cool slightly.
04 - In a large bowl, whisk together the eggs and sugar until pale and smooth. Add the lemon zest, lemon juice, crushed lavender, flour, heavy cream, and a pinch of salt. Whisk until the mixture is fully combined and smooth.
05 - Pour the filling over the slightly cooled crust. Return to the oven and bake for 18-20 minutes, until the center is just set with a slight jiggle—like custard.
06 - Let the bars cool completely in the pan, then refrigerate for at least 1 hour until fully chilled and firm.
07 - Lift the bars from the pan using the parchment overhang. Dust generously with powdered sugar and cut into 16 squares before serving.
# Expert Hints:
01 -
- The way the buttery crust practically melts into that silky filling is pure magic
- These bars strike that perfect balance between tangy lemon and subtle floral sweetness
- They look incredibly impressive but come together with minimal fuss
02 -
- I once served these before they were fully chilled and they were delicious but completely fell apart - now I never skip that refrigeration time.
- The lavender flavor develops as they sit, so these actually taste better the next day - if you can manage not to eat them all immediately.
03 -
- If you want to intensify the lavender flavor, warm the cream with the crushed lavender buds, let it steep for 10 minutes, then strain before adding to your filling - it creates this incredible infused experience.
- For the smoothest filling, whisk the eggs and sugar in a bowl set over simmering water for a few minutes first - this gentle heating helps dissolve the sugar completely for a silkier texture.