Lemon Lavender Shortbread Bars

Introduction

Lemon Lavender Shortbread Bars are a delightful fusion of citrusy brightness and floral elegance, creating a dessert that’s both refreshing and indulgent. These tender, buttery bars strike the perfect balance between simplicity and sophistication, making them ideal for afternoon tea, brunch gatherings, or as a thoughtful homemade gift. Infused with the delicate aroma of culinary lavender and the zesty tang of fresh lemons, each bite offers a sensory experience that transports you to a sun-drenched Mediterranean garden. Whether you’re a seasoned baker or a curious beginner, this recipe is designed to be approachable, reliable, and utterly delicious.

The History

Shortbread has its roots in medieval Scotland, originally evolving from leftover bread dough that was baked a second time to create a dry, crisp treat. Over centuries, it transformed into the rich, buttery confection we know today, often enjoyed during festive occasions like Christmas and Hogmanay. The classic Scottish shortbread typically features just three ingredients: butter, sugar, and flour—celebrating simplicity and quality.

The addition of lemon and lavender is a more modern twist, reflecting contemporary tastes for botanical and citrus infusions in baking. Lavender, long used in herbal medicine and perfumery, found its way into culinary applications through traditional English and French country cooking. Regions like Provence in France have long incorporated dried lavender into desserts, herb blends (like herbes de Provence), and honey-based treats. Paired with lemon—a staple in both British and Mediterranean cuisines—lavender adds a subtle perfume that elevates the humble shortbread into something truly special.

Lemon Lavender Shortbread Bars represent a harmonious blend of old-world tradition and modern flavor innovation. While not historically authentic to any single region, they embody the spirit of culinary experimentation that continues to shape pastry arts around the world. Today, these bars are popular at farmers markets, artisanal bakeries, and gourmet food shops, prized for their elegant taste and beautiful presentation.

Ingredients Breakdown

Understanding each ingredient’s role ensures your Lemon Lavender Shortbread Bars turn out perfectly tender, flavorful, and aromatic:

Unsalted Butter – The foundation of any great shortbread. Using unsalted butter allows you to control the salt level and ensures freshness. It should be softened to room temperature for easy creaming but not melted.
Granulated Sugar – Adds sweetness and helps create a slightly crisp exterior while contributing to the sandy texture characteristic of shortbread.
All-Purpose Flour – Provides structure. For the best texture, sift the flour before using to avoid clumps and ensure even distribution.
Cornstarch – Often added to shortbread recipes to enhance tenderness and create a melt-in-your-mouth crumb. It reduces gluten development, resulting in a softer bar.
Fine Sea Salt – Balances the sweetness and enhances all other flavors. A small amount makes a big difference.
Fresh Lemon Zest – Imparts bright, citrusy notes without adding excess moisture. Use only the yellow part of the peel; the white pith is bitter.
Lemon Juice – Adds acidity and depth to the filling and can also be used sparingly in the crust for extra zing.
Culinary-Grade Dried Lavender – This is crucial: only use lavender labeled for consumption. Culinary lavender is cleaned and food-safe, unlike ornamental varieties which may contain pesticides. Its floral essence should be present but not overpowering.
Egg Yolks – Used in the filling to provide richness and help thicken the custard-like layer when baked.
Powdered Sugar – Often used in the glaze to add a sweet, shiny finish. It dissolves easily and gives a smooth texture.
Milk or Cream (optional) – Added to the glaze to adjust consistency for drizzling.

Optional additions include a pinch of vanilla extract in the crust or a dusting of edible gold flakes for an elegant touch at special events.

Step-by-Step Recipe

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (165°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal after baking. Lightly grease the paper and any exposed pan edges.
Crumble the Crust: In a large bowl, beat 1 cup (2 sticks / 227g) softened unsalted butter with 1/2 cup (100g) granulated sugar until creamy and lightened in color, about 2–3 minutes. Scrape down the sides as needed.
Add Dry Ingredients: Gradually mix in 1 1/2 cups (190g) all-purpose flour, 1/4 cup (30g) cornstarch, and 1/4 teaspoon fine sea salt. Mix on low speed until the dough resembles coarse crumbs.
Incorporate Flavorings: Stir in 1 tablespoon finely grated lemon zest and 1 teaspoon culinary dried lavender. Mix until evenly distributed. The dough will be soft and crumbly.
Press Into Pan: Transfer the mixture to the prepared pan. Use a flat-bottomed glass or measuring cup to press the dough firmly and evenly into the bottom. Aim for consistent thickness to ensure even baking.
Pre-Bake the Crust: Bake for 18–20 minutes, or until the edges are lightly golden and the surface looks dry. Remove from oven and let cool slightly while preparing the filling. Keep the oven on.
Make the Lemon Filling: In a medium bowl, whisk together 2 large egg yolks and 1/3 cup (65g) granulated sugar until smooth and pale. Add 1/2 cup (120ml) fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon melted unsalted butter. Whisk thoroughly.
Thicken the Filling: If desired, stir in 1 tablespoon cornstarch to help the filling set better during baking. This step prevents excessive runniness.
Pour Over Crust: Carefully pour the lemon filling over the warm pre-baked crust. Gently tap the pan on the counter to release air bubbles.
Bake Again: Return the pan to the oven and bake for 18–22 minutes, or until the filling is set around the edges and only slightly jiggles in the center. Avoid overbaking to prevent cracking.
Cool Completely: Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 2 hours (preferably 4) to fully set the filling.
Prepare Glaze: In a small bowl, mix 1 cup (120g) powdered sugar with 1–2 tablespoons milk or cream and 1/2 teaspoon lemon juice. Add more liquid gradually until a thick but pourable consistency is reached. Optionally, add a pinch of dried lavender for visual appeal and extra flavor.
Glaze & Chill: Drizzle the glaze over the chilled bars. Let sit for 15–20 minutes to allow the glaze to set. Use the parchment overhang to lift the entire slab out of the pan before slicing into 16 squares or rectangles.
Serve: Serve chilled or at cool room temperature. Store leftovers in the refrigerator for optimal texture.

Tips

Use Fresh Lemons: Always zest lemons before juicing them. Organic lemons are preferable since you’re using the peel. Wash and dry thoroughly before grating.
Don’t Overdo the Lavender: Lavender is potent. Stick to 1 teaspoon unless you want a very floral taste. Too much can make the bars taste soapy.
Room Temperature Butter: Softened butter creams better and creates a more uniform dough. Take it out 1–2 hours ahead or microwave in 5-second bursts if needed.
Press Firmly: Apply strong, even pressure when pressing the crust into the pan to prevent crumbling when cutting.
Avoid Overbaking: The filling should wobble slightly in the center when done—it will continue to set as it cools.
Chill Before Cutting: Refrigeration is essential for clean cuts. Use a sharp knife dipped in hot water and wiped dry between slices.
Double Batch? Consider doubling the recipe and baking in a 9×13-inch pan with adjusted times (add 3–5 minutes to each bake phase).
Storage Tip: Layer bars with parchment paper in an airtight container to prevent sticking.

Variations and Customizations

Lime or Orange Twist: Replace lemon with lime or orange zest and juice for a different citrus profile. Orange pairs especially well with lavender.
Vegan Version: Use plant-based butter and replace egg yolks with silken tofu blended with lemon juice or commercial egg replacer. Note: texture may vary.
Gluten-Free Option: Substitute all-purpose flour with a high-quality gluten-free flour blend containing xanthan gum. Results are excellent if the blend is designed for baking.
No-Crust Alternative: Make a crustless lemon lavender tart by pouring the filling into a greased pan and baking directly. Reduce sugar slightly.
Herbal Variations: Try rosemary or thyme instead of lavender for a savory twist, though pair with less sugar.
Layered Bars: Add a thin layer of raspberry jam beneath the filling for a lemon-lavender-raspberry combo.
Nutty Crust: Mix 1/4 cup finely ground almonds or pecans into the crust for added richness and texture.
Mini Bars: Use a muffin tin to make individual-sized bars. Press dough into greased cups, fill, and bake for 12–15 minutes per batch.
Seasonal Themes: Add edible flowers or tint the glaze pastel colors for springtime events like Easter or bridal showers.

Health Considerations and Nutritional Value

Lemon Lavender Shortbread Bars are a treat best enjoyed in moderation due to their sugar and fat content. However, they do offer some nutritional benefits depending on preparation choices:

Lemons: Rich in vitamin C, antioxidants, and citric acid, which supports immune health and digestion.
Lavender: Known for its calming properties. Some studies suggest culinary lavender may help reduce anxiety and improve sleep quality when consumed in small amounts.
Butter: Provides vitamin A and healthy saturated fats, though high in calories and cholesterol. Opt for grass-fed butter for higher omega-3 content.
Sugar Content: Each bar contains approximately 2 teaspoons of added sugar. Consider reducing sugar by 1–2 tablespoons if preferred, though this may affect texture and browning.
Calorie Count: Estimated at 180–220 calories per bar (based on 16 servings), depending on size and ingredients.
Dietary Notes: Naturally free from nuts (unless modified), but contains dairy and eggs. Not suitable for vegans or those with lactose intolerance unless substitutions are made.
Portion Control: Cut into smaller pieces (e.g., 2×2 inch) to serve at parties—this enhances perceived indulgence while managing intake.
Low-Sugar Alternatives: Experiment with erythritol or monk fruit sweeteners, though results may vary in texture and browning.

Ingredients

For the Crust:

1 cup (2 sticks / 227g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 1/2 cups (190g) all-purpose flour
1/4 cup (30g) cornstarch
1/4 teaspoon fine sea salt
1 tablespoon lemon zest (from about 2 medium lemons)
1 teaspoon culinary-grade dried lavender

For the Lemon Filling:

2 large egg yolks
1/3 cup (65g) granulated sugar
1/2 cup (120ml) fresh lemon juice
1 tablespoon lemon zest
1 tablespoon unsalted butter, melted
1 tablespoon cornstarch (optional, for firmer set)

For the Glaze:

1 cup (120g) powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon lemon juice
Pinch of dried culinary lavender (optional)

Directions

Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, allowing overhang on two opposite sides. Grease lightly.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together softened butter and granulated sugar until fluffy and pale, about 2–3 minutes.
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the butter mixture on low speed until combined.
Stir in lemon zest and dried lavender until evenly distributed. The mixture will resemble wet sand.
Transfer to the prepared pan and press firmly and evenly into the bottom using the back of a spoon or flat glass.
Bake for 18–20 minutes, until edges are lightly golden. Do not let it brown too much.
While crust bakes, prepare filling: In a medium bowl, whisk egg yolks and sugar until smooth. Add lemon juice, lemon zest, melted butter, and cornstarch (if using). Whisk until fully blended.
Remove crust from oven and gently pour filling over the warm base. Return to oven and bake for 18–22 minutes, until set at edges and slightly wobbly in center.
Cool completely on a wire rack (about 1 hour), then refrigerate for at least 2 hours to firm up.
Make glaze: Sift powdered sugar into a bowl. Add lemon juice and 1 tablespoon milk. Whisk, adding more milk if needed, until smooth and drizzle-able.
Drizzle glaze over chilled bars. Let sit 15–20 minutes for glaze to harden slightly.
Lift bars out using parchment overhang. Slice into 16 equal squares with a sharp knife, wiping blade between cuts for clean edges.
Serve chilled or at cool room temperature. Store covered in the refrigerator for up to 5 days.

FAQ

Can I use lavender essential oil instead of dried lavender?
No. Essential oils are highly concentrated and not safe for internal consumption unless specifically labeled as food-grade and diluted properly. Stick to culinary dried lavender buds.

Why did my filling crack?
Overbaking or rapid cooling (e.g., placing hot bars in the fridge immediately) can cause cracks. Let cool slowly at room temperature first.

Can I freeze Lemon Lavender Shortbread Bars?
Yes! Wrap tightly in plastic and store in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Where can I find culinary lavender?
Look for it in specialty spice stores, health food markets, or online retailers like Amazon or Mountain Rose Herbs. Ensure it says “culinary grade” or “food safe.”

Can I make these ahead of time?
Absolutely. They keep well refrigerated for 4–5 days and actually improve in flavor after 24 hours as the lavender infuses further.

Are these bars gluten-free?
Not by default, but you can substitute with a 1:1 gluten-free flour blend. Make sure it includes a binder like xanthan gum.

What does lavender taste like in desserts?
When used correctly, lavender adds a soft floral note with hints of mint and rosemary. It should complement, not dominate, the lemon.

Can I omit the egg yolks?
Not recommended. They’re essential for thickening the filling. Without them, the topping will remain runny.

Summary

Lemon Lavender Shortbread Bars combine buttery shortbread crust, tangy lemon filling, and a whisper of floral lavender for an elegant, crowd-pleasing treat. Perfect for gifting or enjoying with tea, they’re simple to make yet unforgettable in flavor.

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