Lavender Lemon Cream Bars (Print Version)
Buttery crust meets creamy lemon-lavender filling in these delicate bars, finished with powdered sugar for an elegant touch.
# What You 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, for dusting
# How-To:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream together the butter and sugar until light and fluffy. Add flour and salt; mix until just combined. Press the dough evenly into the bottom of the prepared pan.
03 - Bake the crust for 18–20 minutes, or until lightly golden. Remove from oven and let cool slightly.
04 - In a large bowl, whisk together eggs and sugar until pale and smooth. Add lemon zest, lemon juice, crushed lavender, flour, heavy cream, and a pinch of salt. Whisk until fully combined.
05 - Pour the filling over the slightly cooled crust. Return to the oven and bake for 18–20 minutes, or until the center is just set.
06 - Remove from oven and let cool completely in the pan. Chill in the refrigerator for at least 1 hour before slicing.
07 - Dust with powdered sugar before serving. Cut into 16 bars.
# Expert Advice:
01 -
- The way the floral notes from lavender transform ordinary lemon bars into something you would find at a European patisserie
- That buttery crust holds its texture beautifully, creating the perfect foundation for the silky, tangy filling
02 -
- The center will continue to set as it cools, so removing it when it still has a slight wobble is better than overbaking
- Culinary lavender is different from lavender meant for crafts or sachets, never use anything not specifically labeled for food use
03 -
- Infusing your cream with lavender by gently warming them together, then straining before use gives an even more pronounced flavor
- The trick to pressing the crust evenly is to use the flat bottom of a measuring cup to press it into the pan