Dessert

Lavender Lemon Bars Recipe

ByLily Monroe January 23, 2026January 23, 2026

Introduction

These Lavender Lemon Bars offer a delightful twist on a classic dessert, combining bright citrus flavors with the subtle floral notes of lavender. Perfect for spring gatherings or a refreshing treat any time of year, they balance a buttery crust with a tangy, fragrant filling.

Three square dessert bars are stacked on a white plate with a white marbled texture underneath. Each bar has two layers: a bottom thick pale yellow layer that looks soft and crumbly, and a top thinner purple layer with a smooth texture dusted with powdered sugar. Two bright yellow small fruit segments sit on the top bar, while small purple flower buds are scattered around the plate and near the bars. The background is dark, making the colors of the dessert stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
2 cups all-purpose flour
½ cup powdered sugar
½ teaspoon vanilla extract
2 cups sugar
1 teaspoon dried culinary lavender
4 large eggs
6 tablespoons freshly squeezed lemon juice
4 tablespoons flour
2 tablespoons freshly grated lemon zest
1 teaspoon vanilla extract
¼ teaspoon lavender extract
½ teaspoon salt

Instructions

Step 1: Preheat your oven to 350 degrees F.
Step 2: In the bowl of an electric mixer, beat the butter, 2 cups flour, powdered sugar, and ½ teaspoon vanilla extract until combined. The mixture will be crumbly. Press it evenly into a 9×13 inch baking dish.
Step 3: Bake the crust for 20 minutes until it is slightly set.
Step 4: While the crust bakes, whisk together the sugar and dried lavender. For best flavor, you can prepare this lavender sugar a few days ahead.
Step 5: In the mixer bowl, beat the eggs and lemon juice until blended. Add the lavender sugar, 4 tablespoons flour, lemon zest, vanilla extract, lavender extract, and salt. Beat until all ingredients are well combined.
Step 6: Pour the filling over the baked crust and return to the oven.
Step 7: Bake for 25 to 30 minutes, until the top is slightly cracked and set but the filling remains somewhat soft and curd-like.
Step 8: Remove from the oven, sprinkle with powdered sugar, and allow to cool completely before slicing.

Tips & Variations

If you prefer not to use dried lavender flowers, increase the lavender extract to ½ teaspoon for a more pronounced flavor.
Alternatively, omit the extract and increase dried lavender by an extra ½ teaspoon, letting the lavender sugar sit for one to two days to deepen the floral notes.
For softer bars at room temperature, store them outside the fridge; chilling will give a firmer texture and is especially refreshing.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They taste great cold and keep their texture well. To enjoy them softer, you may leave them at room temperature for a few hours before serving. Reheating is not recommended as it may soften the filling excessively.

How to Serve

The image shows several square lemon bars placed on white parchment paper over a dark baking tray, which rests on a white marbled surface. Each lemon bar has three visible layers: a light brown crumbly crust at the bottom, a thick, glossy, and smooth yellow lemon filling in the middle, and a light dusting of white powdered sugar on top. A few bars are decorated with small purple lavender flowers scattered on the powdered sugar, adding a pop of color and texture. The focus is on the front lemon bar, showing clear detail in its layers and delicate lavender garnish, while the others blur softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred because it has a more concentrated flavor and a better texture for these bars. Fresh lavender can be stronger and may impart a bitter taste, so it’s best avoided.

What if I don’t have lavender extract?

If you don’t have lavender extract, increase the amount of dried lavender used by an extra ½ teaspoon and allow your lavender sugar to sit for a day or two beforehand. This will help infuse the sugar with more lavender flavor.