Lavender Lemon Cream Bars (Print View)
Delicate bars with buttery crust and creamy lemon-lavender filling, finished with powdered sugar.
# 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 tsp fine sea salt
→ Filling
05 - 4 large eggs
06 - 1 1/2 cups granulated sugar
07 - 2 tsp finely grated lemon zest
08 - 1/2 cup freshly squeezed lemon juice
09 - 2 tsp dried culinary lavender, crushed
10 - 1/4 cup all-purpose flour
11 - 1/2 cup heavy cream
12 - Pinch of salt
→ Topping
13 - 2 tbsp powdered sugar for dusting
# Method:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Cream butter and sugar until light and fluffy. Add flour and salt; mix until just combined. Press dough evenly into pan bottom.
03 - Bake crust for 18-20 minutes until lightly golden. Remove from oven and let cool slightly.
04 - Whisk eggs and sugar until pale and smooth. Add lemon zest, lemon juice, crushed lavender, flour, heavy cream, and 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 pan. Refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar before serving. Cut into 16 bars.
# Insider Tips:
01 -
- These bars strike that perfect balance between tangy and floral, sophisticated yet comforting
- The buttery crust holds up beautifully to the silky custard filling, making them ideal for entertaining
02 -
- The center will continue to set as it cools, so removing from the oven while slightly jiggly is actually correct
- Cold bars cut much more cleanly than warm ones, patience during chilling pays off in presentation
03 -
- Meyer lemons make these even more special with their sweeter, more floral profile
- If you want to intensify the lavender, gently warm the cream with crushed lavender buds, strain, and chill before using