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Creamy Lavender Honey Lemon Bars

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These creamy lavender honey lemon bars feature a buttery shortbread crust and a silky lemon filling infused with floral lavender and sweet honey, creating a refreshing and elegant homemade dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 3 medium lemons)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons culinary lavender buds, finely crushed
  • 1/3 cup (113g) honey (preferably mild-flavored like clover or acacia)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting the edges hang over for easy removal.
  2. Make the shortbread crust: In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar until creamy and pale, about 3-4 minutes. Add 2 cups flour and 1/4 teaspoon salt; mix on low speed until just combined. The dough will be crumbly but should hold together if pressed.
  3. Press the dough firmly into the pan using your fingers or the bottom of a flat measuring cup to create an even layer.
  4. Bake the crust for 18-20 minutes, until edges just start to turn golden and it smells buttery and looks set but not browned.
  5. While the crust bakes, crush 2 tablespoons culinary lavender buds finely. In a small saucepan, gently warm 1/3 cup honey with the crushed lavender over low heat for about 5 minutes to infuse, then set aside to cool slightly.
  6. In a medium bowl, whisk 4 eggs and 1 1/2 cups sugar until smooth. Add 1/4 cup flour, 1/2 cup heavy cream, lemon zest, and lemon juice; whisk until fully combined.
  7. Slowly whisk in the cooled lavender honey mixture, blending everything into a silky, fragrant filling.
  8. Pour the filling over the warm crust, spreading gently with a spatula.
  9. Bake for 25-30 minutes until the filling is set but still jiggles slightly in the center. Avoid overbaking to prevent drying out.
  10. Cool completely on a wire rack, then chill in the fridge for at least two hours to develop the creamy texture.
  11. Cut into bars using a sharp knife, wiping it clean between cuts for neat edges. Serve chilled or at room temperature.

Notes

Use culinary-grade lavender buds for best flavor. Press the crust dough firmly to prevent crumbling. Warm honey gently with lavender to avoid bitterness. The filling should wobble slightly when done baking. Chill bars for at least two hours before cutting. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut cream and vegan butter substitutes.

Nutrition

Keywords: lavender lemon bars, honey lemon bars, shortbread crust, floral dessert, easy lemon bars, homemade dessert, creamy lemon bars

Find it online: https://elvafood.com/creamy-lavender-honey-lemon-bars-recipe-easy-homemade-dessert-with-buttery-shortbread-crust/