Enjoy bright flavors by indulging in these Lemon Lavender Bars. These delightful treats combine the zesty essence of lemon with the subtle floral notes of lavender, creating a dessert that is both refreshing and elegant.
Whether you're hosting a garden party or craving a sweet indulgence, these bars are sure to impress. These bars are super easy to make and are naturally vegan, dairy-free, and no-egg., which makes them suitable for a variety of diets.
In this blog post, I will also list substitution and flavor ideas to fit this recipe to your needs. You can even opt for healthier ingredients, other flavor combinations, and more!
If you are a fan of lemon desserts, make sure to also check out our lemon olive oil cookies!
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This post is supported by Belvoir Farm! A big shoutout to the brands that support this blog and make The Simple Sprinkle possible. All thoughts shared about their products are my own.
🤔 What are Lemon Lavender Bars?
Lemon Lavender Bars are a refreshing dessert consisting of a lavender-infused shortbread crust topped with a tangy lemon filling and can be finished with a vibrant purple icing.
These bars are the perfect balance of sweet, tart, and floral flavors, making them a delightful treat for many occasions. Such as spring celebrations, afternoon tea parties, bridal showers, garden parties, brunch gatherings, or relaxing afternoons. I think, they elevate the ambiance of both formal and casual occasions!
Adding Elderflower to Lemon Lavender Bars
Adding Belvoir's Elderflower Syrup Mixer is a great addition to these Lemon Lavender Bars. The syrup's delicate, floral notes perfectly complement the lavender and lemon, enhancing the overall flavor profile.
The elderflower adds a subtle sweetness and a hint of sophistication, making each bite even more refreshing and delightful. This addition not only heightens the taste but also introduces a unique twist, making it an unforgettable treat. Everyone will wonder what the secret to your lemon lavender bars is...
📋 Ingredients
To make these lavender no-egg lemon bars you need the following ingredients.
Lavender Shortbread Crust:
- Vegan Butter: Provides the buttery richness typical of shortbread crusts, but without dairy for a vegan-friendly option.
- Cane sugar or monkfruit: For sweetness.
- All-purpose flour: Forms the base of the crust, providing structure and texture.
- Dried lavender blooms, lavender extract or dried culinary lavender: Infuses the crust with the delicate floral flavor of lavender, complementing the citrusy lemon layer.
Lemon Layer:
- Fresh lemon juice: The base flavor providing tart and tangy flavors.
- Belvoir’s Elderflower Syrup Mixer: This syrup introduces a unique floral sweetness that enhances the overall flavor profile. The delicate, slightly honeyed elderflower notes beautifully complement the lemon's sharpness. The floral undertones also bridge the gap between the citrusy lemon and the aromatic lavender, creating a harmonious blend of flavors.
- Cane sugar or monkfruit: For sweetness.
- Full-fat coconut milk: Adds richness and creaminess to the lemon layer, while also providing a dairy-free alternative to traditional milk or cream.
- Cornstarch: Acts as a thickening agent to help the lemon layer set properly.
Purple Icing (optional):
- Powdered sugar
- A couple drops of ube extract (or purple food coloring)
For Serving:
- Powdered sugar, for dusting the tops
🔄 Substitutions
If you need to make substitutions, here are some alternatives you can try for your lavender lemon bars:
- Vegan Gluten-free Lemon Bars: For the lavender shortbread crust, you can use a gluten-free 1:1 flour instead of regular flour.
- Cane Sugar: Use lavender sugar instead for an extra lavender infusion.
- Sugar-free Lemon Bars: Substitute the cane sugar with monkfruit or your preferred sweetening alternative.
- If you don't have elderflower syrup, you can omit it or use another floral syrup for a similar effect.
- Feel free to adjust the amount of lemon juice and zest to suit your taste preferences. If you adjust the lemon juice, make sure to add more milk, or water accordingly.
💡 Flavor Variations
If you've made this recipe already, you might want to keep the recipe exciting and new. Plus, experimenting with different flavor variations helps suiting them to your taste and needs.
- Poppy Seed Lemon Bars: Add a tablespoon of poppy seeds to the lemon filling for added texture and a visual appeal.
- Other Floral Flavors: Substitute the lavender with rose petals or chamomile for a different floral flavor profile.
- Chocolate Lemon Bars: Drizzle melted white chocolate over the cooled bars, instead of icing, for an extra indulgent touch.
- Berry Lemon Bars: Top the bars with fresh berries (such as blackberries, blueberries or strawberries) or edible flowers before serving for a beautiful and flavorful presentation.
- Ginger Lemon Bars: Add ground ginger or minced crystallized ginger to the crust for a spicy kick that complements the zesty lemon flavor. You can also sprinkle chopped crystallized ginger on top of the bars for extra texture and flavor.
- Lemon Bars with Graham Cracker Crust: Use a graham cracker crust, instead of the shortbread crust!
- Protein Lemon Bars: To create protein lemon bars opt for high protein ingredients. Such as almond flour and vanilla protein powder for the crust.
- Other: Instead of lavender infuse the bars with other flavors! You could make them rhubarb lemon bars,
🍽 Equipment
To make Lemon Lavender Bars, you'll need the following kitchen equipment:
👩🏽🍳 How to make Lemon Lavender Bars
Now, let's dive into the step-by-step process of making lemon lavender bars from scratch!
Start with these simple preparations: Preheat your oven and line your 8x8 inch pan with parchment paper, leaving some overhang for easy removal.
1. In a medium bowl, prepare the lavender shortbread crust by mixing melted vegan butter, sugar, flour, salt, and dried lavender blooms until a dough forms.
2. Press the dough into the prepared pan and bake for 10-15 minutes until lightly golden. Set aside to cool.
3. In a medium saucepan, combine lemon juice, elderflower syrup, lemon zest (if using), sugar, coconut milk, and cornstarch.
4. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Pour the filling over the crust. Bake for 30 minutes, then turn the oven off and let it cool down in there for 30 minutes. It likely will have a light jiggle in the middle after baking, which will fully set during cooling. Gently transfer to the fridge for an additional 4 to 8 hours. It's best to leave it overnight, until fully set.
Optional: Once cooled, prepare the purple icing by mixing powdered sugar and ube extract (or food coloring) until smooth. Spread the icing over the bars and let it set before slicing.
Lift the bars out of the pan using the parchment paper, cut, then dust with powdered sugar before serving. Enjoy!
✨ Sprinkle's Expert Tips
- For best results, chill the bars in the fridge overnight to fully set.
- Microwave the bars for 15-30 seconds before serving, to enjoy a warm gooey lemon bar. We definitely recommend doing this if you are using monkfruit, instead of cane sugar.
- To freeze the bars, wrap individual portions in plastic wrap and place them in a freezer-safe container for up to three months.
🍓 Serving Ideas
- Serve Lemon Lavender Bars as a sweet ending to brunch or afternoon tea.
- Pair with a cup of hot herbal tea or lavender-infused lemonade for a refreshing treat.
- Garnish with fresh berries, edible flowers or a sprig of lavender for an elegant presentation.
- Serve alongside a dollop of whipped cream or vanilla ice cream for a decadent dessert.
- Cut into smaller squares and serve as part of a dessert buffet or sweet table at weddings, showers, or brunch events.
- Package individually wrapped lemon bars as party favors or gifts for guests to take home and enjoy later.
- Serve warm by either microwaving or baking shortly before serving, to enjoy a soft gooey treat.
💭 Recipe FAQ
Yes, you can use fresh lavender if you have it available. Be sure to finely chop the lavender before adding it to the shortbread crust.
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free Lemon Lavender.
These lavender lemon bars can be made in advance and stored for several days. You can prepare them up to 2-3 days ahead of time and store them in an airtight container in the fridge. This allows the flavors to meld and develop, resulting in even more delicious bars. Additionally, the bars can also be frozen for longer storage.
Absolutely! These taste great as simple lemon bars too.
o prevent runny and falling apart bars, ensure they cool completely at room temperature before refrigerating for the recommended time (4-8 hours or overnight) to allow the filling to set. Double-check the filling's proportions for balance, especially considering variations in coconut milk thickness and humidity levels of the place you live at, which can affect the filling's consistency. Use a sharp knife for clean cuts, and if needed, briefly chill the bars in the freezer before cutting to ensure a firmer texture and cleaner slices.
To ensure an even surface for your lemon lavender bars, press the crust as evenly as possible into the baking dish and smooth out the filling before baking. Tap the pan to release any air bubbles, and consider rotating the pan halfway through baking for even cooking.
🥣 Storage & Reheating Instructions
- To store leftover bars, place them in an airtight container and refrigerate for up to one week.
- To freeze the bars, wrap individual portions in plastic wrap and place them in a freezer-safe container for up to three months.
- When ready to enjoy, thaw the bars in the refrigerator overnight and serve chilled or at room temperature.
🌱 More Dessert Recipes You'll Love:
📖 Recipe
Lemon Lavender Bars
Ingredients
Lavender Shortbread Crust
- ½ cup vegan butter melted
- ¼ cup cane sugar or monkfruit
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon dried lavender blooms or 1 teaspoon lavender extract
Lemon Layer
- ¾ cup lemon juice from about 4 large lemons
- ¼ cup Belvoir Farm’s Elderflower Syrup Mixer
- optional: 2 teaspoons lemon zest
- 1 ½ cups cane sugar or monkfruit
- 1 ¼ cups full-fat coconut milk using mostly the white part
- 6 tablespoons cornstarch
Purple Icing
- 2 cups powdered sugar
- a couple drops of ube extract or purple food coloring
Instructions
Preparation:
- Preheat the oven to 355℉ (180℃) and line an 8 by 8-inch pan with parchment paper, leaving a little overhang for easy removal.
Make the shortbread crust:
- In a medium bowl, mix the melted vegan butter, sugar and salt. Add the flour and lavender and stir until combined. The dough will be thick.
- Press it into the pan with your hands, evenly and firmly.
- Bake for 10 -15 minutes until the edges are very lightly browned. Set aside and leave the oven on.
Make the filling:
- In a medium-sized saucepan, add sugar, lemon juice, and lemon zest or extract (if using) for even more lemon flavor. Stir until combined.
- Then also add sugar, elderberry syrup, coconut milk, and cornstarch. Whisk well to dissolve the cornstarch evenly.
- Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens.
Assemble:
- Pour the filling over the crust. Bake for 30 minutes, then turn the oven off and let it cool down in there for 30 minutes. It likely will have a light jiggle in the middle after baking, which will fully set during cooling. There is no need to bake it until fully firm!
- Gently transfer to the fridge for an additional 4 to 8 hours. It's best to leave it overnight, until fully set.
Serve:
- Once the bars are set, prepare your icing by combining both ingredients in a small bowl. Spread it over the bars with a spatula. You can either let the icing set in the fridge or serve right away!
- Lift bars out of the pan by pulling on the parchment paper. You may have to loosen the sides a bit beforehand.
- Dust generously with powdered sugar and optional dried lavender blooms. Then cut into 12 squares. For clean cuts wipe your kitchen knife with a damp paper towel before and between each cut.
Notes
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
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