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Creamy Lavender Honey Lemon Bars

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Delightful lemon bars with a buttery shortbread crust, creamy lavender honey lemon filling, and a perfect balance of floral, sweet, and tangy flavors. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 teaspoon salt
  • 1/3 cup (100g) honey (wildflower or orange blossom preferred)
  • 2 tablespoons dried culinary lavender buds (food-grade)
  • 3 large eggs (room temperature)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons, strained)
  • Zest of 2 lemons
  • 4 ounces (115g) cream cheese, softened

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Gently warm honey in a small saucepan over low heat. Add dried lavender buds and steep for 10 minutes off the heat. Strain out lavender buds using a fine mesh sieve and set honey aside to cool slightly.
  3. In a large bowl, cream together softened butter and 1/2 cup sugar until light and fluffy (3-4 minutes with electric mixer). Add 2 cups flour and salt, mixing until just combined. Dough will be crumbly but should hold when pressed.
  4. Press dough evenly into prepared pan using fingers or flat-bottomed glass. Bake for 18-22 minutes until edges are golden and center is pale. Remove and cool slightly.
  5. In a medium bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing well after each. Gradually add 1 cup sugar and 1/4 cup flour, then lemon juice, lemon zest, and lavender-infused honey. Mix until just combined and silky smooth.
  6. Pour filling over warm crust. Bake for 22-25 minutes until filling is set but slightly jiggly in center. It will firm as it cools.
  7. Cool completely on a wire rack. Refrigerate at least 2 hours to set fully.
  8. Slice into squares using a sharp knife warmed under hot water and dried. Optionally dust with powdered sugar or garnish with lavender buds.

Notes

Avoid using lavender meant for sachets or potpourri; only use culinary lavender. If unavailable, use a small amount of lavender extract carefully. Do not overbake the crust; it should be golden but pale in the center. Chill bars well before slicing for clean cuts. Use fresh lemon juice and zest for best flavor.

Nutrition

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

Find it online: https://avabake.com/creamy-lavender-honey-lemon-bars-recipe-easy-homemade-dessert-idea/