Print

Creamy Lavender Honey Lemon Bars

lavender honey lemon bars - featured image
Print Recipe

These creamy lavender honey lemon bars feature a buttery shortbread crust and a silky, tangy lemon filling with a subtle floral hint from lavender honey. Perfect for a quick, elegant homemade dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 2 teaspoons finely grated lemon zest
  • 1/3 cup (115g) lavender honey (or regular honey plus 1/4 teaspoon dried culinary lavender, finely ground)
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until fluffy, about 3-4 minutes.
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed until the dough just starts to come together; it will look crumbly but should hold when pressed.
  4. Press the dough evenly into the bottom of a 9×13 inch baking pan. Smooth it out firmly.
  5. Bake the crust for 18-20 minutes or until edges are just turning golden. Remove from oven and let cool slightly.
  6. In a medium bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and slightly thickened, about 2 minutes.
  7. Whisk in 1/4 cup all-purpose flour, 1/4 cup fresh lemon juice, 2 teaspoons lemon zest, and 1/3 cup lavender honey (or honey plus ground lavender). Mix until just combined.
  8. Slowly whisk in 1/2 cup heavy cream until smooth.
  9. Pour the filling over the warm crust evenly.
  10. Bake for another 22-25 minutes, or until the filling is set but still slightly jiggly in the center.
  11. Remove from oven and let cool completely on a wire rack.
  12. Chill in the refrigerator for at least 2 hours before slicing into squares.

Notes

Use softened butter, not melted, for a flaky crust. Fresh lemon juice and zest are essential for bright flavor. If crust edges brown too quickly, tent with foil halfway through baking. Chill bars fully before slicing for best texture. Use a sharp knife warmed under hot water for clean slices. For dairy-free, substitute butter with coconut oil and heavy cream with coconut milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: lavender honey lemon bars, lemon bars, shortbread crust, creamy lemon dessert, floral dessert, easy lemon bars, homemade dessert

Find it online: https://wigglebite.com/creamy-lavender-honey-lemon-bars-recipe-easy-homemade-dessert-with-buttery-crust/