Lavender Lemon Bars
A perfect spring or summer treat, these vegan Lavender Lemon Bars are infused with a subtle lavender flavor. With plenty of fresh lemon juice and an easy shortbread crust, they are sure to be a hit!
Servings: 12 squares
Calories: 232kcal
Ingredients
Shortbread Crust
- 1/2 cup vegan butter, melted
- 1/4 cup granulated sugar
- 1 cup all purpose flour
- 1/4 teaspoon salt
Lavender Lemon Filling
- 1 1/2 cups granulated sugar
- 1 teaspoon dried culinary lavender
- 2 teaspoons lemon zest
- 3/4 cup lemon juice fresh squeezed only
- 1 1/4 cups unsweetened soy milk or oat, coconut, almond
- 6 tablespoons cornstarch
- tiny pinch of turmeric for color
For Serving
- powdered sugar, for dusting
- more lavender, optional
Instructions
- Prepare the lavender sugar: You can do this as the crust is baking, or a few days ahead of time for more flavor! Add dried culinary lavender and sugar to a food processor and pulse/blend until the lavender is finely ground and mixed into the sugar, about 20 seconds. Set aside until ready to use.
- Preheat oven: Preheat the oven to 350 degrees F and line an 8x8 inch or 9x9 inch pan with parchment paper, leaving a little overhang for easy removal.
- Make the crust: In a medium bowl, mix together the melted vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick. Press it into the pan with your hands, evenly and firmly. Bake for about 18 minutes until the edges are very lightly browned. Set aside.
- Make the filling: In a medium saucepan, add the lemon zest, lemon juice, lavender infused sugar, milk, cornstarch and a tiny pinch of turmeric. Whisk well to dissolve the cornstarch and turn the heat to medium-high. Whisk frequently, until the mixture bubbles and and thickens. Once it thickens, remove it from heat. You don't want to over cook it.
- Spread filling and let cool: Spread the filling evenly over the cooked crust. Let it cool at room temperature for 30 minutes, then transfer to the refrigerator for an additional 1-2 hours, or overnight. The filling will set and firm up.
- Serve: Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and sprinkle a few lavender leaves on top, if desired. Cut into 16 squares and serve. Enjoy!
Notes
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Leftovers should be kept in a covered container in the refrigerator for up to 1 week. They can be frozen as well.
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May use full fat canned coconut milk for the milk. I prefer soy or almond milk.
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For gluten free, use a quality gluten free flour mix in the crust.
Nutrition
Serving: 1of 12 servings | Calories: 232kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 120mg | Potassium: 61mg | Fiber: 1g | Sugar: 30g | Vitamin A: 414IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg