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Lavender Shortbread Lemon Bars

Lavender lemon bars with a lavender-scented shortbread crust and smooth pale yellow lemon curd filling. Baked until just set, then chilled for clean 16-bar slices and finished with a generous powdered sugar dusting, dried lavender buds, and lemon zest curls.
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Prep Time 20 minutes
Cook Time 40 minutes
chilling 2 hours
Total Time 3 hours
Servings: 16 servings
Course: Dessert
Cuisine: French-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Lavender shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 tsp dried culinary lavender finely ground
  • 1 lb cold butter cubed (2 sticks)
Lemon curd filling
  • 6 large eggs 4 large eggs plus 2 egg yolks; use 2 yolks separated from additional eggs
  • 1.5 cup granulated sugar
  • 0.75 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 0.25 cup all-purpose flour
Topping
  • powdered sugar for dusting
  • dried lavender buds for scattering
  • lemon zest curls for finishing

Equipment

  • 1 sheet pan

Method
 

Prepare and bake the lavender shortbread crust
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
  2. Pulse the all-purpose flour, powdered sugar, salt, dried culinary lavender, and cold butter in a food processor until the mixture just comes together, then press firmly and evenly into the prepared pan.
  3. Bake for 18-20 minutes until lightly golden.
Make the lemon curd and bake
  1. Whisk together the large eggs and egg yolks, granulated sugar, fresh lemon juice, lemon zest, and all-purpose flour until smooth.
  2. Pour the lemon curd mixture over the warm crust.
  3. Bake for 18-22 minutes until the filling is just set with no jiggle in the center, then cool completely.
Chill, top, and slice
  1. Refrigerate for at least 2 hours until firm.
  2. Dust generously with powdered sugar, then scatter dried lavender buds and add lemon zest curls over the top.
  3. Cut into 16 bars and serve.

Notes

For the cleanest squares, cool the bars fully before chilling, and wait until the center feels firm to the touch. Refrigerate leftovers in an airtight container for up to 4 days; freeze bars for up to 2 months if wrapped tightly (thaw in the refrigerator). Dietary swap: substitute a 1:1 gluten-free all-purpose flour blend in both the crust and curd for a gluten-free version, using the same bake times.