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Lavender Shortbread Lemon Bars

Lavender lemon bars with a lavender-scented shortbread crust and silky pale yellow lemon curd filling. Baked until the center is just set, then chilled for clean 16-bar slices topped with powdered sugar, dried lavender buds, and lemon zest curls.
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Prep Time 20 minutes
Cook Time 40 minutes
chilling 2 hours
Total Time 3 hours
Servings: 16 servings
Course: Dessert
Cuisine: French-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Lavender shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 tsp dried culinary lavender, finely ground
  • 1 lb cold butter, cubed
Lemon curd filling
  • 4 large eggs
  • 2 egg yolks
  • 1.5 cup granulated sugar
  • 0.75 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 0.25 cup all-purpose flour
Topping
  • 0.5 cup powdered sugar
  • 1 tsp dried lavender
  • 1 tbsp lemon zest curls

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Prep and bake the crust
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper, keeping the edges ready to lift later. Make sure the parchment fully covers the pan so the bars release cleanly.
  2. Pulse the all-purpose flour, powdered sugar, salt, dried culinary lavender, and cold butter in a food processor just until the mixture comes together. Stop as soon as it holds when pressed (it should look crumbly but cohesive).
  3. Press the crust mixture firmly and evenly into the prepared pan, packing it into a flat layer. Use steady pressure to prevent gaps.
  4. Bake for 18-20 minutes at 350°F until lightly golden. You should see light browning at the edges and the top should look set.
Make and bake the lemon curd
  1. Whisk the large eggs, egg yolks, granulated sugar, fresh lemon juice, lemon zest, and all-purpose flour until smooth. Mix until no streaks remain and the batter looks glossy.
  2. Pour the lemon curd mixture over the warm crust, spreading it evenly to the corners. Work carefully so you don’t disturb the crust layer.
  3. Bake for 18-22 minutes at 350°F until the filling is just set with no jiggle in the center. The center should look set and still slightly glossy, not sloshy.
  4. Cool completely at room temperature until the bars are no longer warm to the touch. This helps the filling firm up evenly before chilling.
Chill, top, and slice
  1. Refrigerate for at least 2 hours until firm. Chill until the bars hold their shape when gently pressed.
  2. Dust generously with powdered sugar over the top for an even, bright finish. Aim for a light snowfall look without clumping.
  3. Scatter dried lavender buds and add lemon zest curls across the top. Place the curls so each bar will show an elegant, defined strip when cut.
  4. Cut into 16 bars, wiping the knife clean between cuts if needed. Use parchment to lift and transfer the bars cleanly to a serving plate.

Notes

Pro tip: Grind the dried culinary lavender very finely so it disperses smoothly through the crust, and cool the baked bars completely before refrigerating for the cleanest slices. Store covered in the refrigerator for up to 4 days; freeze bars up to 1 month for best texture, thaw overnight in the fridge before serving. For a dairy-free swap, use plant-based butter (for baking) in place of the butter if it’s a 1:1 baking substitute.