Lemon Lavender Bars with Shortbread Crust
These elegant lemon bars feature a buttery shortbread crust topped with a tangy lemon curd filling and aromatic dried lavender. The combination of bright citrus and floral notes creates a sophisticated dessert perfect for spring gatherings or afternoon tea. The recipe uses Earth Balance margarine for a plant-based option while maintaining the rich, crumbly texture of traditional shortbread.
Ingredients
Instructions
- 1
Mix flour, confectionary sugar and Earth Balance until a dough forms
- 2
Line 2 small square baking pans with parchment paper
- 3
Divide the dough and press into the pan, making sure the dough goes up all 4 sides
- 4
Bake at 350F for 15 minutes without poking holes
- 5
Remove and cool
- 6
Mix the sugar, cornstarch, baking powder, eggs and lemon juice until well combined
- 7
Divide and pour into crusts
- 8
Sprinkle dried lavender on top of the lemon mixture
- 9
Return to oven and bake for 25-30 minutes without overbaking
Tips
Press the crust dough up all sides of the pan to prevent filling from leaking underneath during baking
Use fresh lemon juice rather than bottled for the brightest, most vibrant flavor in the filling
Sprinkle lavender sparingly as too much can make the bars taste soapy or overpowering
Good to Know
Store covered in refrigerator for up to 5 days
Can be made 1 day ahead and stored covered
Serve at room temperature or chilled
Common Mistakes
Don't overbake the filling to avoid curdling
Press crust up sides to prevent leaking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use dried lavender from my garden?
Yes, but ensure it's food-grade and hasn't been treated with pesticides. Use culinary lavender for best results.
What if I don't have 4x4 inch pans?
You can use one 8x8 inch pan instead, but adjust baking time slightly and watch for doneness.
How long do these bars keep?
Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.