Back to Lavender Lemon Bars

Print Options


Card Sizes


Lavender Lemon Bars Recipe

A hint of lavender and lemon peel in the crust make these treats a favorite. —Judith Hilinski, Cuyahoga Falls, Ohio
TOTAL TIME: Prep: 20 min. Bake: 25 min YIELD:24 servings


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 2 teaspoons dried lavender flowers
  • 2 teaspoons grated lemon peel
  • 1-3/4 cups sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 4 eggs
  • 1/3 cup lemon juice
  • Confectioners' sugar


  • 1. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon peel; beat until crumbly. Pat into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes or until edges are golden brown.
  • 2. Meanwhile, in a another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Bake at 350° for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar.
  • 3. Refrigerate leftovers. Yield: 2 dozen.
Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

Nutritional Facts

1 serving (1 each) equals 185 calories, 8 g fat (4 g saturated fat), 51 mg cholesterol, 95 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.