Lavender Lemon Bars Recipe

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Sep 15, 2009

These were very good. I have an essential oil company. If you don't like the texture of the lavender buds, you can add a couple of drops of high quality lavender essential oil to the recipe.

—MomTeresa

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Nov 14, 2008

I'm fortunate to live in an area where there is a lavender farm, so lavender is easily obtained. If you make this recipe, be sure to use only lavender that has been grown for use in cooking. It will be pesticide free and organic. That is very important so that no poisons are ingested. This is a nice, light recipe.

—mermaid

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9 Ratings

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Aug 06, 2009

This is a nice change from the usual lemon bars. I used an 8 x 8 pan and had to cook both stages a little longer. But this helped make a denser bar, which I prefer. I also used egg substitute instead of whole eggs. The color wasn't that great so I added three drops of yellow food coloring. I did not really like the bigger pieces of lavender in the lemon base. In fact, mine kind of migrated toward the middle instead of being evenly distributed throughout the egg mixture. So I would suggest grinding them up with a mortar and pestle or a small food processor. I also added the zest of a lemon. Wasn't sure how the kids would like this, but they did. They are used to eating lavender though.

—CRAZY4SUSHI

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Nov 13, 2008

I too love lavender, and these bars were great! I know a lot of people don't consider lavender something used for food, but i LOVE it!

—Livi

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Apr 22, 2012

really interesting recipe. I didn't have coconut oil so I used all butter... I had a pack of dried lavender I had purchased at the grocery store some time ago and finally found a use for it. I like the flavor.. bonus.. when this was baking the house smelled wonderful! I also added a zest of one lemon instead of the extract

—LindaT

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Apr 28, 2011

These were awesome! The hint of lavender with the lemon was great. Will definately make again.

—Suzanne

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Feb 14, 2011

Tasty, but I do prefer a higher filling to crust ratio. I left out the lemon extract as it was optional, skipped the additional half teaspoon of lavender buds and used sweet almond oil instead of coconut oil. I used freshly squeezed lemon juice (3 lemons) and the zest from all them too. I think the extra lavender would've been too much for these bars. Without it, they have a nice floral undertone that makes them taste very light and spring-y.

—RMSR

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Nov 19, 2008

very easy to make and very, very good. Had my daughter and her friends taste them. Raves for more.

—sunshine62

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Nutrition

Calories
180 kcal
9%

Carbohydrates
27.4 g
9%

Cholesterol
45 mg
15%

Fat
7.1 g
11%

Fiber
0.3 g
1%

Protein
2.3 g
5%

Sodium
55 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lavender Lemon Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 180
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 4.8g 24 %
Cholesterol 45mg 15 %
Sodium 55mg 2 %
** Potassium 32mg < 1 %
Total Carbohydrates 27.4g 9 %
Dietary Fiber 0.3g 1 %
Protein 2.3g 5 %
** Sugars 18.2g
** Vitamin A 3 %
** Vitamin C 4 %
** Calcium < 1 %
** Iron 7 %
** Thiamin 10 %
** Niacin 9 %
** Vitamin B6 1 %
** Magnesium 1 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.