Tuesday, April 9, 2013

Meyer Lemon and Lavender Bars

   The combination of lemon and lavender is like a match made in heaven.  Meyer lemons are native to China, they are sweeter and less acidic than the more common lemon varieties.  Lavender is a member of the mint family and has a sweet floral flavor, with lemon and citrus notes which lends itself so well with fresh lemon.  Lavender flowers are very strong flavor, so the secret is that a little goes a long way.
   Combine a lavender scented flaky crust and a sweet and slightly tangy Myer lemon filling and you have the perfect tea time indulgence!  They also freeze beautifully!


For The Crust
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1 1/2 teaspoons finely grated Myer lemon (regular lemon may be substituted)
1/8 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch dice
1 teaspoon culinary lavender flowers (not from the florist) lightly chopped

For The Filling
6 large eggs
2 1/2 cups granulated sugar
3/4 cups fresh Meyer lemon juice (regular lemon may be substituted)
1 Tablespoon finely grated Meyer lemon zest (regular lemon may be substituted)
1/2 cup all purpose flour
Confectioners sugar for dusting

1.   Preheat your oven to 325° F. Butter well a 9X13X2 inch baking pan.

2.   To make the crust, in a mixing bowl combine the flour, confectioners sugar, zest and salt.  Using a mixer on low speed mix to blend ingredients, about 1 minute.  Add the butter pieces and beat on medium speed until the butter pieces resemble small peas.  About 2 minutes.  Do not over mix.  Add the lavender flowers and mix by hand with a spatula.  Dump the course crumbs into the buttered baking pan and spread evenly around the bottom and up about 1 inch on the sides.  Press lightly all over.

3.   Place in the preheated oven and bake just until the edges are lightly browned, about 20 minutes.  Remove from the oven and set aside.  Reduce the oven temperature to 300° F.

4.   To make the filling, in a mixing bowl, whisk the eggs just until blended.  Add the granulated sugar, lemon juice and zest, whisk until smooth.  Sift the flour into the bowl and whisk until incorporated.  Slowly pour the filling over the crust.  Bake until the filling is set and does not wobble when the pan is shaken, 40-50 minutes.  Transfer the pan to a wire rack and let cool completely.  Cover with plastic wrap and refrigerate for an hour.  Cut into desired sized squares and sift confectioners sugar over top.  May be stored in the refrigerator for up to two days or frozen for up to a month.

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  1. Absolutely stunning Anne and I have bookmarked this recipe to make soon! Karen

  2. Very happy you like it Karen, this recipe won't disappoint!