Lemon bars are that classic bakery treat that just ticks all the boxes for me. They’re bright and acidic, buttery, creamy and sweet. They are perfect just the way they are but I wanted to try jazzing them up a bit by adding some different flavors that would lift them up and enhance their flavor without losing any of their lemony loveliness.
Lavender and lemon compliment each other so effortlessly. When they join forces, they are the embodiment of summer. Pistachios have a natural slightly sweet lemon peel flavor and have a buttery texture that is perfect in buttery shortbread.
Here’s what you need:
Start with the shortbread crust. First whisk the salt into the flour to evenly distribute and set aside. Then cream the room temperature butter with the sugar until fluffy and pale yellow.
Add flour and mix until the dough just comes together.
Chop the pistachios by hand or pulse them a few times in a food processor. Just be careful not to grind them up too much if using a food processor. We’re not trying to make pistachio butter, just going for a nice nutty crunch in the shortbread.
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.
Zest the lemons with a microplane and juice them and set 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. Biting into whole lavender flowers is not a nice experience!
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!
For more beautiful bright dessert ideas, try my Raspberry Lemon Drop Pound Cake, Lemon Custard Ice Cream, or Raspberry Tart with Almond Shortbread Crust!
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.