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Meyer Lemon Bars with Lavender Crust

Meyer Lemon Bars with Lavender Shortbread Crust is so bright and sweet with floral notes, and you will love every bite!

Ingredients for Meyer Lemon Bars with Lavender Crust
Lavender Crust
Cooling Rack with Meyer Lemon Bars with Lavender Crust
Meyer Lemon Bars

Meyer Lemon Bars with Lavender Shortbread Crust

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Ingredients
  

For the Crust:

  • 3/4 Cups Unsalted Butter – at room temperature
  • 2 Cups All-Purposed Flour – unbleached
  • 3 Tbsp. Dried Lavender – you can dry your own. Otherwise buy from grocery store.
  • 1/3 Cup Granualted Sugar
  • 1/3 Cup Powdered Sugar

Meyer Lemon Filling:

  • 4 Large Eggs
  • 2 Egg Yolks
  • 1 3/4 Cup Granualted Sugar
  • 3/4 Cup All-Purpose Flour – unbleached
  • 1 Cup Meyer Lemon Juice – from about 6 lemons
  • 3 Tbsp. Meyer Lemon Zest – save 1 Tbsp.for garnish

Instructions
 

  • Preheat the oven to 350 degrees. Line a 9x13x2" metal baking pan with parchment paper with the paper folding over the sides. If you don't have parchment paper, grease the pan heavily.
  • Add the butter, sugars, and cream on medium speed in a stand mixer until light and fluffy. Add the flour, lavender, and salt and mix until just combined.
  • Dump the dough in the prepared pan, and press the dough into the pan to form the crust with your hands. Make sure to flatten and spread the crust evenly.
  • Bake the crust for 12 minutes. After that time, turn the crust around in the oven and bake an additional 3 to 5 more minutes or until it's a light, pale golden color. Remove from the oven, place on a wire rack, and let cool completely. Remember to leave the oven on.
  • While the crust is cooling, place the eggs in the mixer. Add the sugar and the flour and gently combine until combined. Finally, slowly add the lemon juice and grated zest until gently mixed until combined.
  • Pour the filling over the cooled crust and place it in the oven. Bake for 30 minutes until set. If not set, bake a few more minutes until it is set and barely starting to brown. Remove from the oven and cool completely on a wire rack.
  • First, make sure to have a flat surface to place the bars when removing them from the pan. Then, remove the bars using the parchment paper hanging over the sides of the baking dish. Cut into 12 large squares or 24 small squares and dust with the powdered sugar, and serve.
  • Store covered in plastic wrap in the refrigerator.
Tried this recipe?Let us know how it was!
Cheers, Laurie