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Lavender Lemon Cream Bars Recipe

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4.4 from 10 reviews

Lavender Lemon Cream Bars offer a delightful springtime treat combining a buttery crust with a fragrant lavender-infused lemon cream filling. This recipe features a crisp, golden base topped with a smooth, citrusy custard enhanced by the subtle floral notes of culinary lavender. Perfectly balanced in sweetness and brightness, these bars are ideal for a refreshing dessert or an elegant snack.

Ingredients

For the Crust

  • 1 cup all-purpose flour (Can substitute with gluten-free flour.)
  • 1/4 cup powdered sugar (Reduce for less sweetness if desired.)
  • 1/2 cup unsalted butter (Ensure it’s cold for optimal texture; use vegan for dairy-free.)
  • 1/4 teaspoon salt (Essential for balance; omit if necessary.)

For the Lavender Syrup and Filling

  • 1 tablespoon culinary lavender (Can be replaced with vanilla extract or omitted.)
  • 1 cup granulated sugar (No alternatives recommended.)
  • 3 large eggs (Consider flax egg or applesauce for egg-free version.)
  • 1/2 cup fresh lemon juice (Substituting with lime juice offers a refreshing twist.)
  • 1 tablespoon lemon zest
  • 2 tablespoons all-purpose flour (for filling)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease your baking pan to ensure easy removal of the bars after baking.
  2. Make the Crust: In a mixing bowl, combine 1 cup flour, powdered sugar, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Press this mixture firmly into the prepared pan, creating an even layer, then bake for 15-20 minutes until golden and set.
  3. Prepare Lavender Syrup: Bring water to a boil and add granulated sugar and culinary lavender. Stir until the sugar dissolves completely, then let the mixture steep and cool for about 10 minutes. Strain the syrup to remove lavender buds for a smooth liquid.
  4. Mix the Filling: In a bowl, whisk together the eggs and cooled lavender syrup until smooth and combined. Stir in fresh lemon juice and lemon zest. Gradually mix in 2 tablespoons of flour and additional sugar if desired until smooth and well incorporated.
  5. Assemble and Bake: Pour the lemon-lavender filling over the pre-baked crust, spreading evenly. Return the pan to the oven and bake for 20-25 minutes until the filling is set but still slightly jiggly in the center.
  6. Cool and Chill: Allow the bars to cool to room temperature on a rack. Refrigerate the bars for at least 2 hours to fully set before cutting into squares.
  7. Serve: Garnish with fresh lavender sprigs and thin lemon slices for a beautiful presentation and enhanced aroma before serving.

Notes

  • For a dairy-free version, use vegan butter or margarine.
  • Use culinary-grade lavender to avoid bitterness; culinary lavender is safe for consumption.
  • Adjust sweetness by reducing powdered or granulated sugar if desired.
  • Substituting lime juice for lemon juice will offer a different citrus flavor but maintain brightness.
  • Ensure eggs are at room temperature to blend better with syrup and lemon juice.
  • Chilling the bars thoroughly before cutting ensures cleaner slices and better texture.
  • Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Find it online: https://bitezly.com/lavender-lemon-cream-bars-recipe/