Lavender Lemon Bar – Nora Cooks

A perfect spring or summer treat, these vegan lavender lemon bars are infused with a subtle lavender flavor. With lots of fresh lemon juice and an easy shortbread crust, they’re sure to be a hit!

Take a bite from a lemon bar, back it on parchment paper with lavender flakes.

My Vegan Lemon Bars are one of the most popular recipes on my site, and recently I had the idea to pair them with lavender. The result is better than the original, in my opinion! I hope you love them.

Lavender and lemon match made in heaven! The lavender flavor is subtle and not overpowering, but definitely there. Over the past few years I’ve fallen in love with lavender, like lavender lemonade and lavender lattes. Very good.

To make these lemon bars, we are mixing sugar with dried culinary lavender. Unlike regular lemon bars, these are vegan so are not made with eggs or dairy. This means they are even easier to make, as the lemon curd filling is easily made on the stove in minutes.

Check out my basic recipe for vegan lemon curd here. It’s perfect on toast, scones and more!

Close-up of a lavender lemon bar cut into squares, further in the background

Ingredients you need

  • Vegan butter – For the shortbread crust. Any brand will work, there are a ton of options these days!
  • sugar
  • flour – Can use gluten free all purpose flour if needed.
  • Culinary lavender – One bag will last you ages. I ordered from Amazon because I couldn’t find any in my local stores.
  • Lemon juice and juice – From a few fresh lemons, about 3-4 lemons.
  • plant milk – I used unsweetened soy milk, but other plant milks will work. Try using sweeteners so that the taste/sweetness is not overwhelming.
  • Cornstarch – To thicken the lemon filling.
Food processor with little specks of sugar and lavender on a gray background

How to Make Lavender Lemon Bars

Find the full recipe with measurements on the recipe card below.

First, add the culinary lavender and sugar to a food processor or blender and blend/pulse until the lavender is finely chopped and well combined with the sugar. It should smell very fragrant!

Next, make an easy shortbread crust by mixing together melted vegan butter, sugar, flour and salt, then press into the prepared pan. Bake for 18 minutes, then remove from the oven and set aside.

Prepare the filling on the stove by mixing all the ingredients and heating until bubbly and thick. Spread the filling over the crust and let cool at room temperature for about 30 minutes, then transfer to the refrigerator for a few hours.

When they are set, cooled and ready to serve, dust with powdered sugar.

Looking at the lemon bars, the flattest but one next to it, on a white background

How to Store Leftover Lemon Bars

Store leftover bars in a covered container in the refrigerator for up to 1 week. They do not freeze well. Powdered sugar will disappear in the fridge, so dust just before serving. They still taste great without any powdered sugar, but they look great with it.

Side shot of several lemon squares with a lemon and purple flowers in the background

Want more lemon desserts?

Stack of 3 lavender lemon bars, gray background.
  • Prepare lavender sugar: You can make this while baking the crust, or a few days ahead of time for even more flavor! Add the dried culinary lavender and sugar to a food processor and pulse/blend until the lavender is finely chopped and incorporated into the sugar, about 20 seconds. Set aside until ready to use.

  • Preheat the oven: Preheat the oven to 350 degrees F and line an 8×8 inch or 9×9 inch pan with parchment paper, leaving a slight overhang for easy removal.

  • Make the crust: In a medium bowl, whisk together the melted vegan butter, sugar, and salt. Add the flour and stir until combined. The dough will thicken. Press it into the pan with your hands, evenly and firmly. Bake for about 18 minutes until the edges are very lightly browned. Set aside.

  • Make the filling: In a medium saucepan add lemon juice, lemon juice, lavender infused sugar, milk, cornstarch and a pinch of turmeric. Whisk well to dissolve cornstarch and turn heat to medium-high. Stir frequently, until the mixture bubbles and thickens. When it thickens, remove from heat. You don’t want to overcook it.

  • Spread the filling and let it cool: Spread the filling evenly over the cooked crust. Let it cool at room temperature for 30 minutes, then transfer to the refrigerator for an additional 1-2 hours or overnight. The filling will set and firm.

  • Serving: Remove the bars from the pan with parchment paper, dust generously with powdered sugar and sprinkle a few lavender leaves on top if desired. Cut into 16 squares and serve. Enjoy!

  1. Leftovers should keep in a covered container in the refrigerator for up to 1 week. They can be frozen as well.

  2. Can use full fat canned coconut milk for milk. I prefer soy or almond milk.

  3. To make gluten free, use a quality gluten free flour mix in the crust.

Worship: 1Serves 12 | Calories: 232kcal | Sugars: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fats: 2g | Monounsaturated fats: 3g | Sodium: 120mg | Potassium: 61mg | Fiber: 1g | Sugar: 30g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg

Course: dessert

Recipe: US

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