These Lavender Lemon Bars are a sweet twist on traditional lemon bars! Homemade lavender sugar is used in the crust and filling to add a light lavender flavor. They’re tangy, sweet, and refreshing!

Lavender Lemon Bars - close-up of lemon bars with powdered sugar and lavender buds sprinkled on top | From SugarHero.com
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I’m a simple girl with simple needs. I like my slippers fuzzy, and my gossip magazines trashy. I like my water cold and my chocolate hot, unless we’re talking about showers and ice cream, in which case, you should reverse that. And often, I like my desserts with a whiff of the flower garden about them. That’s right, I’m here to shove floral flavors into your lemon bars, and I’m not sorry about it.

I know that not everyone will be automatically excited about adding lavender to such a classic, timeless recipe. Why mess with perfection? But if you’ll give me a moment to persuade you, I think I can convince you to give it a try.

Lavender Lemon Bars - rectangular bars arranged on a plate | From SugarHero.com

How Do I Make Lavender Lemon Bars?

In this Lavender Lemon Bars recipe, lavender sugar is used in both the shortbread crust and the lemon filling, to give the tangy bars a very light floral flavor. “Lavender sugar” may sound fancy, but it’s literally something you whiz up in the food processor right before you make the lemon bars. It’s made with dried lavender and granulated sugar, for a total cost of 50 cents and a time commitment of 20 seconds (those are estimates but you get the idea.)

Lavender sugar is such a lovely ingredient. It’s very aromatic, with a woodsy, vanilla fragrance and a mildly herbal taste. I made some for Christmas gifts a few years ago, packaged in purple jars. (Pinterest wannabe, party of one.) It’s a great pantry item because it keeps for ages and is a wonderful addition to hot drinks, lemonade, or cookie recipes. So while this recipe calls for just the amount of lavender sugar you’ll need, you can always make more and keep it in your cupboard to add to coffee, cakes, or anything else that could use some flower flava!

Lavender Lemon Bars - bowl of lavender sugar with lavender buds on top | From SugarHero.com

Make sure that you’re using dried lavender intended for culinary use. It can often be found near the spices in the baking aisle of large supermarkets. I’ve had good luck finding cheap lavender at Cost Plus World Market, if you have one of those nearby. Or, of course, dried culinary lavender is also available online.

After you’ve made your lavender sugar, this recipe comes together like any other lemon bar. A simple shortbread crust, and an easy filling of eggs, lemon juice, sugar, and a bit of flour to hold everything together.

Lavender Lemon Bars - plate of lemon bars with powdered sugar sprinkled on top | From SugarHero.com

The cookies are noticeably different from your typical lemon bar, but I suspect most people probably wouldn’t be able to guess that lavender is the secret ingredient. If anything, I thought that they had a strong vanilla taste, even though there was just a bit of vanilla in the crust and none in the filling! The lavender gives them a light, fresh quality that perfectly matches the bright lemon flavor.

They’re a good way to say hello to spring, but since dried lavender is available all year long, don’t let that stop you from enjoying these any time!

🍋 More Lemon Desserts

🌺More Lavender Desserts

Seven lavender lemon bars on a round white plate with a lavender flower next to them.

Lavender Lemon Bars

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These Lavender Lemon Bars are a sweet twist on traditional lemon bars! Homemade lavender sugar is used in the crust and filling, to add a light lavender flavor. They’re tangy, sweet, and refreshing!
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Yields20 bars

Ingredients

For the Lavender Sugar:

For the Crust:

  • 8 oz unsalted butter, (1 cup), melted and slightly cooled
  • 3.5 oz lavender sugar, (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 9 oz all-purpose flour, (2 cups)

For the Filling:

  • 8 large eggs
  • 1 ¼ cups fresh lemon juice
  • 19.25 oz lavender sugar, (2 3/4 cups)
  • Zest of 2 lemons, (about 2 TBSP)
  • 2.25 oz all-purpose flour, (1/2 cup)
  • Powdered sugar, for serving
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Instructions 

To Make the Lavender Sugar:

  • Place the dried lavender in the bowl of a food processor and blend it for 10-15 seconds to chop it into small pieces. Add 1 cup of granulated sugar to the processor and blend well, for 15-20 seconds, until the lavender is finely ground and mixed into the sugar. Add the remaining sugar to the processor and pulse briefly until it’s well-mixed.

To Make the Crust:

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with foil so that it extends up the sides, and spray the foil with nonstick cooking spray.
  • In a bowl, whisk together the melted butter, lavender sugar, vanilla, and salt. Once mixed, add the flour and stir with a spatula until it is combined and no streaks of flour remain. Scrape the dough into the pan and press it into an even layer. It might seem a little greasy—this is normal.
  • Bake the crust for 25-30 minutes at 350 F, until it’s golden brown on top. While the crust is baking, prepare the filling so it’s ready to go as soon as the crust is done.

To Make the Filling:

  • In a large bowl, whisk together the eggs, lemon juice, lavender sugar, and lemon zest. Sift the flour on top of the egg mixture, and whisk it in as well.
  • When the crust is done baking, slide the rack part-way out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when you tap the pan.
  • Once done, remove the pan from the oven and let it cool until it reaches room temperature. For the cleanest cuts, refrigerate the bars and cut them when completely cold. To cut, remove the bars from the pan using the foil as handles. Use a large sharp chef’s knife and wipe it off often between cuts. 
  • Sprinkle the top with powdered sugar before serving, and add a few lavender buds on top if desired. Store Lavender Lemon Bars in an airtight container in the refrigerator for up to a week.

Recipe Notes

Lavender. Dried lavender can often be found near the spices in the baking aisle of the market.  
Crust. This crust recipe is from Alice Medrich’s Pure Dessert.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?

Nutrition

Calories: 293kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 85mg | Potassium: 59mg | Sugar: 32g | Vitamin A: 380IU | Vitamin C: 5.9mg | Calcium: 15mg | Iron: 1.1mg
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Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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66 Comments

  1. I have had a recipe of these for a couple years now and they are the best when made with coconut oil in the crust adds a delicious coconut flavor to the lemon bars. 🙂

  2. Hi there, can these be frozen? I’d like to make several batches for a bridal shower. Thank you and blessings !

    1. Hey Kelly, yes I do find that the tops can get sticky when defrosting after being frozen. It isn’t my preferred way but it works. I would suggest if you are going to freeze them to pat the tops down once they have fully defrosted. I would love to hear how it goes and see pictures! Thanks!

  3. Delicious. Had to bake about 6 minutes longer than called for because the filling was loose but other than that it was easy. Love these. Thanks for the recipe.

    1. Hey Kim, I am thrilled to hear it worked out for you! Thank you so much for your feedback, that is good to know. I love hearing when a recipe is enjoyed, thanks again!

  4. Elizabeth!! I love your website and your recipes. Can you make something that is “fatty liver” friendly? It really sucks to have this terrible disease and I had to make major adjustments to avoid stage 4 liver cancer. I love my sweets and I do miss baking for myself and not for other people. Please do a huge favor and HELP. Thank you

  5. Love the idea, lavender is amazing. I actually tried this recipe and the result was delicious! Why does it need that much sugar though?! I used quite a bit less and it still was way too sweet!

  6. First time I made this recipe, and it was delicious ! Definitely will be making these again ! I love love love the lavender and how it’s not overpowering .

  7. These were amazing! I went lavender picking out on our farm and came home with bunches and bunches of it! I went searching for a tasty lavender recipe and was so excited when i saw this. My old lady eyes deceived me and I accidentally forgot to blend the lavender sugar and added a bit to much butter but It ended up being delicious anyways. Just a little greasy but a little butter never hurt nobody. My daughters and their grand-babies gobbled up the whole pan in minutes, and I barely got a taste! They were gorgeous as well! The little lavenders were gorgeous. My only problem was the ratio of filling to crust was pretty uneven. Did I not make enough custard? Maybe I’m just getting old. 82 comes faster than you would think! Anyways dearie, these were wonderful and I will definitely make them again soon.

    1. Yes, absolutely! If possible I would try to dry it a bit before using–sometimes with very fresh lavender, it doesn’t incorporate as well into the sugar unless it’s a little dry. You can either put it in the oven on the very lowest setting for 15-20 minutes, or just pluck it and let it sit out at room temperature for about a day. I’m sure you’ll have great results because the flavor from fresh lavender is wonderful! Please come back and let us know how it turns out for you.