Lemon bars are that classic bakery treat that just hits the spot! They are the perfect combination of crumbly shortbread and creamy custard. The zingy lemon filling cuts through all the buttery richness for a delicious, refreshing and satisfying treat!
I made these bars extra special by adding summery lavender in the lemon filling and chopped pistachios in the crust for crunch. I’m so happy with how it turned out! These 2 simple ingredients really elevate the bars without taking away from their lemon bar loveliness!
Here’s what you need:
Start with the shortbread crust.
First whisk the salt into the flour in a separate bowl and set aside.
Cream the room temperature butter with the granulated sugar until fluffy and pale yellow.
Add flour/salt mixture to the sugar/butter mixture and mix until the dough just comes together. (Don’t overmix.)
Chop the pistachios by hand or pulse them a few times in a food processor. If using a food processor, be very careful not to let it go too far and make pistachio butter. Just a nice rough chop will do like I’ve done in the picture below.
Add the nuts to the dough and mix until just incorporated.
Spray your pan well with cooking spray, then lay a long piece of parchment across it width-wise. You need a sheet long enough to go over the sides of the pan. These will be your handles to lift the bar out of the pan. Cut two small rectangles to go over the two smaller ends and use cooking spray to adhere then to the pan. I secure the longer sides with close pins or bag clips while I’m pressing in the dough. Just remember to remove them before baking.
Dump the shortbread dough into the pan and use your hands to press it evenly towards the edges. Bake for 25 minutes while you make the filling.
Make the lemon/ lavender filling.
First, zest the lemons with a microplane and juice them and set the zest aside.
Grind your lavender flowers in a spice grinder or with a mortar and pestle. Or you could even chop them in a food processor with the powdered sugar. Whatever way works best for you as long as you get those flowers finely ground. Lavender is delicious but biting into a whole lavender flower is a little overwhelming.
Now whisk all your filling ingredients together in a large bowl.
Once your shortbread comes out of the oven, immediately pour in the filling, turn the oven down to 300 degrees and place the pan back in. Bake another 25 minutes.
After 25 minutes, give the pan a gentle shake. If the bar doesn’t move, take it out. If it wiggles a bit, leave it for another minute or 2 but it shouldn’t take longer than that.
Remove from the oven and allow to cool IN the pan completely. Once cooled, remove the whole thing by lifting with the two parchment handles and place on a cutting board. Cut into 16 pieces or even 32 small bars. Dust generously with powdered sugar and enjoy!
Other recipes to try:
- Raspberry Lemon Drop Pound Cake
- Lemon Custard Ice Cream
- Raspberry Tart with Almond Shortbread Crust
- Coconut Lime Bars
- Orange Meringue Pie
- Orange Shortbread Cookies
Lavender Lemon Bars with Pistachio Shortbread Crust
Ingredients
For the Crust
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 2 cups flour all purpose
- 1/2 tsp salt
- 1 cup shelled pistachios chopped
For the Filling
- 2 tbsp culinary lavender buds finely ground
- 4 large lemons zested and juiced
- 3 cups powdered sugar plus more for dusting
- 6 large eggs
- 1 cup flour all purpose
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
For the Crust
- Preheat oven to 350 degrees. Whisk the salt into the flour and set aside. Cream the room temperature butter and granulated sugar together with a mixer until smooth. With the mixer on low, slowly add 2 cups flour and salt and mix until the dough just comes together. Add in the chopped pistachios and mix until evenly incorporated.Dump the dough into a 9×13 glass pan that has been sprayed with cooking spray and lined with parchment. Use your hands to press the dough evenly towards the outer edges of the pan. Bake for 25 minutes. Remove and immediately pour in the filling and turn the oven to 300.
For the Filling
- Finely grind the whole lavender buds then whisk them into the powdered sugar. Add the eggs, 1 cup of flour, lemon juice and zest, vanilla and salt. Whisk the filling until smooth then pour over the crust immediately when it comes out of the oven. Turn the oven temperature to 300 degrees. Place the lemon bars immediately back into the oven and bake for 25 minutes. If they are not totally set at 25 minutes, bake one or two minutes longer. Remove from the oven and allow to cool completely. Remove the entire bar from the pan by pulling it out by the parchment paper and placing it onto a cutting board. Cut into bars and dust with powdered sugar.