The moment spring finally arrives, I immediately want to put lemon in everything. It’s bright, fresh, and the easiest way to shake off the winter blues.

The only thing I love almost as much as lemon? Lavender.

A lavender latte? Yes, please. Fresh lavender around the apartment? Absolutely. A lavender martini? Make it a double.

The combination of citrus and floral flavors is one of my favorites because it adds just enough sophistication to elevate an otherwise classic dessert. The lavender doesn’t overpower the lemon—it simply gives each bite a subtle depth that always catches people by surprise.

I was searching for the perfect lemon bar recipe when I discovered this one from Taste of Home. While there’s certainly something to be said for a traditional lemon bar, this version has become my favorite because the lavender complements the bright lemon so beautifully without stealing the spotlight.

Lemon bars are also one of my favorite desserts to share. They’re easy to make ahead, travel exceptionally well, and seem to disappear no matter where I bring them. Whether it’s a spring brunch, baby shower, picnic, or just an excuse to bake something bright, these bars never disappoint.

This recipe was inspired by Taste of Home and adapted to our preferred method and style.

Lavender Lemon Bars

Classic lemon bars with a fragrant lavender shortbread crust and bright, tangy lemon filling. A refreshing spring dessert that's easy to make, travels well, and always impresses.

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Prep Time 25

Cook Time 35

Total Time 1

Course: Dessert

Ingredients Equipment Method

Ingredients

Crust

¾ cup Unsalted Butter softened
½ cup Powdered Sugar
2 cups All-Purpose Flour
½ cup Finely Ground Almonds
2 tsp Dried Culinary Lavender
2 tsp Grated Lemon Zest

Filling

1¾ cups Granulated Sugar
⅓ cup All-Purpose Flour
½ tsp Baking Soda
4 Eggs large
⅓ cup Lemon Juice
Powdered Sugar for dusting

Equipment

Stand Mixer
Medium Mixing Bowl
Whisk
Rubber Spatula
9 x 13-inch Baking Pan

Method

Prepare the Crust

Preheat the oven to 350℉.
In the bowl of a stand mixer, cream together the softened butter and powdered sugar until smooth.
In a separate bowl, whisk together the flour, ground almonds, lavender, and lemon zest.
Gradually add the dry ingredients to the butter mixture, mixing until the dough becomes crumbly.
Transfer the mixture to an ungreased 13 × 9-inch baking pan and firmly press it into an even layer.
Bake for 15 minutes, or until the edges are lightly golden.

Make the Filling

While the crust bakes, combine the sugar, flour, baking soda, eggs, and lemon juice, beat until smooth and frothy.
Pour the filling over the hot crust immediately after removing it from the oven.
Return the pan to the oven and bake for 20–25 minutes, or until the center is set and the top is lightly golden.

Cool and Serve

Allow the bars to cool completely.
Cut into squares and dust generously with powdered sugar before serving.
For the cleanest slices, refrigerate for at least an hour before cutting. Store refrigerated until ready to serve.

Notes from the Kitchen

Lemon bars may look impressive, but they’re made with simple ingredients and come together more easily than you’d expect.
For clean slices, use a sharp knife and wipe the blade clean between cuts. Be sure to cut all the way through the crust before lifting out the first bar.
The lavender is only incorporated into the crust, giving these bars a subtle floral note that complements the lemon without overpowering it.

Chef’s Rating: 3 out of 5

Chef’s Review:

The Baker was today years old when she discovered I don’t like lemon desserts. This new information has changed absolutely nothing. The buttery crust, smooth lemon filling, and subtle hint of lavender make this one worth trying anyway.

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