Lavender Lemon Cream Bars (Printable)
Buttery crust meets creamy lemon-lavender filling in these elegant bars, finished with a dusting of powdered sugar for a sophisticated teatime treat.
# What You'll Need:
→ Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
→ Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 2 teaspoons finely grated lemon zest
08 - 1/2 cup freshly squeezed lemon juice
09 - 2 teaspoons dried culinary lavender, crushed
10 - 1/4 cup all-purpose flour
11 - 1/2 cup heavy cream
12 - Pinch of salt
→ Topping
13 - 2 tablespoons powdered sugar
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream together butter and sugar until light and fluffy. Add flour and salt, mixing until just combined. Press dough evenly into the bottom of the prepared pan.
03 - Bake crust for 18-20 minutes until lightly golden. Remove from oven and let cool slightly.
04 - Whisk together eggs and sugar until pale and smooth. Add lemon zest, lemon juice, crushed lavender, flour, heavy cream, and pinch of salt. Whisk until fully combined.
05 - Pour filling over slightly cooled crust. Return to oven and bake for 18-20 minutes until center is just set.
06 - Let cool completely in the pan. Refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar before serving. Cut into 16 bars.
# Expert Suggestions:
01 -
- The lavender adds this sophisticated floral note that makes people think you spent hours on something complex, but the recipe comes together in about 20 minutes of active work
- These bars strike this perfect balance between tart and sweet, creamy and crisp, like eating sunshine wrapped in a buttery hug
02 -
- The filling might look slightly jiggly when you take it out of the oven, but it will firm up beautifully as it cools, so don't overbake trying to get it completely set
- These bars need that full hour of chilling time to hold their shape when sliced, otherwise they'll be a gorgeous but messy disappointment
03 -
- If you're worried about the lavender being too strong, try infusing the cream by gently heating it with the lavender, then strain before mixing into the filling
- Meyer lemons are amazing here if you can find them, they're naturally sweeter and have this lovely floral undertone