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Lemon Bars with Lavender Shortbread Crust


  • zest of 2 lemons chopped small
  • icing / confectioner's sugar for dusting on top

Shortbread Lavender Crust

  • 1 cup unsalted butter (2 sticks) melted
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons, all purpose flour spoon & leveled
  • 2 teaspoons culinary lavender
  • 1/3 lemon zest

Lemon Filling

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs room temperature
  • 1 cup fresh-squeezed lemon juice lemons at room temperature
  • 2/3 lemon zest


  • Preheat the oven to 325°F (163°C).
  • Line the bottom and sides of a 9×13 baking pan with parchment paper*, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!) and set aside.

Baking the Crust

  • Mix the melted butter, sugar, vanilla extract, lemon zest, and salt together in a medium bowl.
  • Add the flour and stir to completely combine.
  • Press firmly into prepared pan, making sure the layer of crust is nice and even.
  • Bake for 20-22 minutes or until the edges are lightly browned.
  • Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust) and set aside.

The Filling

  • Sift the sugar, lemon zest, and flour together in a large bowl.
  • Beat the eggs lightly to break up in a small bowl, then add to the dry mix, then the lemon juice until completely combined.
  • Pour filling over warm crust.
  • Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.)
  • Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until completely chilled.
  • Once cool, lift the parchment paper out of the pan using the overhang on the sides.
  • Dust with icing/confectioner’s sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut.
  • Cover and store leftover lemon bars in the refrigerator for up to 1 week or the freezer up to 4 months.


Original recipe from Sally's Baking Addiction.
* To help the parchment paper keep its shape, crumple it lightly into a ball, then spread back out to cover the bottom and sides of the pan.