Meyer Lemon Bars with Lavender Shortbread Crust

11 | March 27, 2012

With the end of winter and the beginning of spring brings my favorite time of citrus season. Especially because the meyer lemons are at their best and I’m a huge meyer lemon fan. Being a cross between a lemon and a mandarin orange, these lemons are tart but not as bitter as a regular lemon. So, when season hits I buy as many as I can, squeeze the juice and freeze it for use through out the year.

The perfect pairing of the floral lavender with the smooth citrus of the meyer lemon makes these lemon bars far from ordinary and certainly one that will not be forgotten. These aren’t your grandma’s lemon bars, or at least not mine. Their sweet bold flavor will have will have you craving more after every bite. Warning they’re seriously addictive. Shut and lock the front door because these are irresistible.

Meyer Lemon Bars with Lavender Shortbread Crust

Lavender Short Bread Crust

  • 3/4 cup un-salted butter, cold
  • 2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 Tablespoon dried lavender blossoms
  • 1/4 teaspoon Kosher salt
  • 3 Tablespoons water, cold

Meyer Lemon Filling

  • 4 large eggs
  • 2 egg yolks
  • 2 cup granulated sugar
  • 3/4 cup flour
  • 1 cup meyer lemon juice, from about 6 lemons
  • 2 Tablespoons meyer lemon zest
  • powdered sugar (confectioners sugar) for dusting

Preheat oven to 350°F. Line a 9″ x 13″ x 2″ baking pan (metal preferably) with parchment paper with the paper slightly folding over the sides. If you do not have parchment paper heavily grease the pan.

In a food processor or a stand mixer, add butter, flour, sugar, lavender, and salt. Pulse or mix until the dough starts to come together. Slowly add the water one tablespoon at a time. Mix until the dough is moist and crumbly.

Pour the dough into the prepared pan and with your fingers press the dough into the pan forming a crust. Place it in the oven and bake for 25 minutes until slightly golden.

While the crust is baking start on the filling. Zest and juice the meyer lemons.

With a mixer or simply by hand in a large bowl, beat the eggs and egg yolks.

To the eggs, add sugar and flour and mix until smooth.

Next, add lemon juice and zest and gently stir until combined.

Pour the filling onto the crust and place in the oven. Bake for 30 to 35 minutes until set. Remove from the oven and allow to cool in the pan for 30 minutes. Place in the refrigerator for 2 hours before cutting.

Use the parchment paper to gently lift the soon to be bars out of the pan and place on a flat surface. With a sifter, dust with powdered sugar. Cut into 12 large squares or 24 small squares. Can be made in advance. Store in the refrigerator.

Shut. The. Front. Door.

Seriously good and totally just made my afternoon.




  • Julia {The Roasted Root}

    Lemon bars are always welcome on my end, but yours look out of this world. I love the idea of the lavender shortbread crust – the flavor seems satisfying and I imagine it pairs well with the lemon sweetness. Great thinking with your unique take on an awesome dessert!

  • Jennifer | Mother Thyme

    Two of my favorite flavors combined into one delicious bar. These are amazing! Definitely adding this to my list of things to try very soon!

  • JHP

    I mean, seriously, post a few more pics, why don’t ya? ;) I’m now tempted to walk out of work right this very second to track down necessary supplies and bake! I might only make it as far as the shortbread…it was that good!

  • Christy with Life of a Modern Housewife

    These look absolutely delicious!! I love meyer lemons!!

  • Cathy @ Savory Notes

    I just made honey lemon lavender shortbread on my site a few weeks ago. Such an addictive combination! These bars look delicious :)

  • ATasteOfMadness

    Oh wow. I can’t even look away. Looks so good!

  • Melissa Klotz

    LAVENDER crust?!? That sounds incredible!

  • Annie

    Your Meyer Lemon bars look wonderful!
    I was just wondering if you ever tried making them with a non Meyer lemon ? I know they are not now in season .
    Thank you

  • Annie

    Your Meyer Lemon bars look wonderful!
    I was just wondering if you ever tried making them with a non Meyer lemon ? I know they are not now in season .
    Thank you

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