Lavender Lemon Bars Recipe

5 3 2
Publisher Photo

Lavender Lemon Bars Recipe

Read Reviews
5 3 2
Publisher Photo
A hint of lavender and lemon peel in the crust make these treats a favorite. —Judith Hilinski, Cuyahoga Falls, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min

Ingredients

  • 3/4 cup butter
  • 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
  • TOPPING:
  • 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

Directions

In a small mixing 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.
Meanwhile, in a another small mixing 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.
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.
Originally published as Lavender Lemon Bars in Backyard Living January/February 2005, p64

Nutritional Facts

1 each: 185 calories, 8g fat (4g saturated fat), 51mg cholesterol, 95mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 3/4 cup butter
  • 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
  • TOPPING:
  • 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 mixing 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 mixing 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.
Originally published as Lavender Lemon Bars in Backyard Living January/February 2005, p64

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Reviews forLavender Lemon Bars

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MY REVIEW
foodluv2011 User ID: 6221672 83430
Reviewed Apr. 13, 2013

"This recipe was easy to make and tastes great. I would recommend crushing the lavender with a mortar and pestle for texture purposes."

MY REVIEW
foodluv2011 User ID: 6221672 54406
Reviewed Apr. 13, 2013

"This recipe was easy to make and tastes great. I would recommend crushing the lavender with a mortar and pestle for texture purposes."

MY REVIEW
tkarinas User ID: 4389335 83427
Reviewed Apr. 13, 2010

"Lavender lemon bars are delicious and so easy to make. My children step in and do whatever they can to make this recipe better, which does not surprise me at all. They're all good cooks and love baking as much as cooking."

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