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Lavender Lemon Bars Recipe

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3.9 from 8 reviews

Delight in these refreshing Lavender Lemon Bars featuring a crisp vegan butter crust and a smooth, tangy lemon filling infused with delicate culinary lavender. Perfect for a light, aromatic dessert that combines floral notes with citrus brightness, all made without dairy or eggs.

Ingredients

For the Crust

  • 1/2 cup vegan butter, melted
  • 1/4 cup granulated sugar
  • 1 cup all purpose flour
  • 1/4 teaspoon salt

For the Filling

  • 1 1/2 cups granulated sugar
  • 1 teaspoon dried culinary lavender
  • 2 teaspoons lemon zest
  • 3/4 cup lemon juice (fresh squeezed only)
  • 1 1/4 cups unsweetened soy milk (or oat, coconut, almond milk)
  • 6 tablespoons cornstarch
  • Tiny pinch of turmeric (for color)

For Serving

  • Powdered sugar, for dusting
  • More lavender, optional (for garnish)

Instructions

  1. Prepare the lavender sugar: Add dried culinary lavender and granulated sugar to a food processor and pulse/blend until the lavender is finely ground and thoroughly mixed with the sugar, about 20 seconds. Set aside until ready to use. This can be done ahead of time or while the crust is baking.
  2. Preheat oven: Preheat your oven to 350°F (175°C). Line an 8x8 inch or 9x9 inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal later.
  3. Make the crust: In a medium bowl, combine melted vegan butter, 1/4 cup granulated sugar, and salt. Add the flour and mix until just combined; the dough will be quite thick. Press it evenly and firmly into the prepared pan with your hands. Bake in the preheated oven for about 18 minutes, or until the edges turn a very light golden brown. Remove from oven and set aside.
  4. Make the filling: In a medium saucepan, whisk together lemon zest, fresh lemon juice, the lavender-infused sugar, unsweetened soy milk, cornstarch, and a tiny pinch of turmeric to add color. Place the saucepan over medium-high heat and whisk frequently until the mixture bubbles and thickens to a smooth consistency. Avoid overcooking. Once thickened, remove from heat.
  5. Spread filling and cool: Pour and evenly spread the lemon filling over the baked crust. Let the bars cool at room temperature for 30 minutes. Then transfer to the refrigerator and chill for 1-2 hours or overnight to allow the filling to set firmly.
  6. Serve: Using the parchment overhang, lift the bars out of the pan. Dust generously with powdered sugar and optionally sprinkle some extra lavender leaves on top for a pretty garnish. Cut into 16 squares and serve. Enjoy the vibrant floral and citrus flavors!

Notes

  • You can prepare the lavender sugar up to several days in advance to enhance the flavor.
  • Use fresh squeezed lemon juice for the best bright and natural lemon flavor.
  • Choose vegan butter to keep the bars completely vegan-friendly.
  • Feel free to substitute any unsweetened plant-based milk according to preference or availability.
  • Be careful not to overcook the filling to prevent it from becoming grainy or too thick.
  • Letting the bars chill overnight improves the texture and ease of cutting.

Find it online: https://recipefeastful.com/lavender-lemon-bars-recipe/