Lavender Lemonade Bars Recipe

Name: Lavender Lemonade Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Plus 2 Tablespoons Unsalted Butter; 1-1/2 cup Plus 2 Tablespoons, All-purpose Flour; 1 cup Granulated Sugar, Divided; 1/4 teaspoons Kosher Salt; 3 whole Large Eggs, At Room Temperature; 1 whole Egg Yolk; 3 whole Lemons, Juiced; 1 Lemon, Zested; 2 Tablespoons Low Fat Plain Greek Yogurt; 1 teaspoon Heavy Cream; 1/8 teaspoons Kosher Salt; 1 Tablespoon Culinary Lavender; Confectioners Sugar, For Dusting

Servings: persons

1 stick Plus 2 Tablespoons Unsalted Butter
1-1/2 cup Plus 2 Tablespoons, All-purpose Flour
1 cup Granulated Sugar, Divided
1/4 teaspoons Kosher Salt
3 whole Large Eggs, At Room Temperature
1 whole Egg Yolk
3 whole Lemons, Juiced
1 Lemon, Zested
2 Tablespoons Low Fat Plain Greek Yogurt
1 teaspoon Heavy Cream
1/8 teaspoons Kosher Salt
1 Tablespoon Culinary Lavender
Confectioners Sugar, For Dusting

1
Coat the inside of an 8 inch square baking dish with cooking spray and then line the pan with parchment, leaving an overhang on all sides. Coat the parchment with cooking spray and set aside.
2
In a food processor, combine the butter, 1 1/2 cups of flour, 1/3 of a cup of sugar and salt. Pulse until crumbs begin to form. Pour the mixture into the prepared baking pan and press down firmly being sure to cover the bottom evenly. Bake until golden brown, approximately 25 to 30 minutes.
3
While the crust bakes, whisk together the eggs, yolk, remaining 2/3 cup of sugar, lemon juice, lemon zest, remaining 2 tablespoons of flour, yogurt, cream, salt and lavender.
4
When the crust is done baking, remove dish from oven and pour the lemon mixture into the crust. Put it back into the oven and bake until set, approximately 15-18 minutes.
5
Remove from the oven, set on a rack and cool completely. Once cooled, refrigerate until cold.
6
Holding both sides of the parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 16 bars (4 x 4). The bars can be stored in a covered container for up to 3 days in the refrigerator. Sprinkle with confectioners' sugar just before serving.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 stick Plus 2 Tablespoons Unsalted Butter, 1-1/2 cup Plus 2 Tablespoons, All-purpose Flour, 1 cup Granulated Sugar, Divided, 1/4 teaspoons Kosher Salt, and more.

Yes, Lavender Lemonade Bars falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lavender Lemonade Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions