Ingredients
Equipment
Method
Prep and bake the crust
- Preheat the oven to 350°F and line a 9x13 pan with parchment paper for easy lifting. Make sure the parchment overhangs so the bars release cleanly after cooling.
- Pulse the all-purpose flour, powdered sugar, salt, dried culinary lavender, and cold butter in a food processor until the mixture just comes together. The texture should look like fine crumbs that hold together when pressed.
- Press the crust mixture firmly and evenly into the prepared pan. Bake for 18-20 minutes until lightly golden, with the edges set and fragrant.
Make the lemon curd and finish baking
- Whisk the large eggs, egg yolks, granulated sugar, fresh lemon juice, lemon zest, and all-purpose flour until smooth. Keep whisking until no flour streaks remain and the mixture looks glossy.
- Pour the lemon curd over the warm crust in an even layer. The filling should spread to the corners without disturbing the crust.
- Bake at 350°F for 18-22 minutes until the filling is just set with no jiggle in the center. Look for a pale yellow surface that still appears smooth and not browned.
- Cool completely before chilling. Letting the bars cool fully prevents weeping and helps the curd set evenly.
Chill, top, and cut
- Refrigerate for at least 2 hours until firm. The bars should slice cleanly and hold their shape when lifted.
- Dust generously with powdered sugar, then scatter dried lavender buds over the top. Finish with lemon zest curls so each bar shows visible curls along the surface.
- Cut into 16 bars using a sharp knife. Wipe the blade between cuts for the cleanest edges.
Notes
Pro tip: grind the dried culinary lavender finely so it disperses evenly through the shortbread crust without big specks. Store covered in the refrigerator for up to 5 days; freezing is yes—freeze bars in a single layer, then wrap tightly for up to 2 months and thaw in the fridge. For a dairy-free swap, use a 1:1 plant-butter (cubed and cold) to mimic the shortbread’s crumbly texture.