These Lemon-Lavender Shortbread Dream Bars are the ultimate combination of buttery goodness and fragrant floral notes, perfect for dessert lovers. The zesty lemon and subtle lavender create a harmonious blend that elevates the humble shortbread to a delightful treat.
With a crisp, crumbly texture and a melt-in-your-mouth quality, these bars are ideal for serving at gatherings or as a special afternoon snack. The bright citrus flavor paired with the calming essence of lavender makes them a refreshing choice for any occasion.
Ingredients
INGREDIENTS
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 tablespoons lemon zest
- 1 tablespoon dried culinary lavender
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup granulated sugar (for topping)
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the lemon zest and dried lavender, then combine the flour, salt, and baking powder in a separate bowl before gradually adding it to the butter mixture.
- Stir until a dough forms, then press it evenly into the bottom of the prepared baking pan.
- Bake for 20-25 minutes or until the edges are lightly golden and the center is set.
- In a small bowl, whisk together the granulated sugar and lemon juice until combined, then pour over the warm shortbread as soon as it comes out of the oven.
- Allow to cool completely in the pan before lifting out and cutting into bars.
Notes
Tip: For added flair, dust the cooled bars with extra powdered sugar before serving.
For the best flavor, use culinary-grade lavender to ensure safety and quality. You can easily adjust the level of lemon zest to suit your taste—more zest means a brighter flavor!
If you’re not a fan of lavender, you can replace it with finely chopped fresh herbs like thyme or rosemary for a different twist. These bars can be stored in an airtight container at room temperature for up to a week, or in the fridge for longer freshness.
