Lush Lemon Basil Bars with Lavender Glaze
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
12-16
Prep Time
30 minutes
Cook Time
25 minutes
Here's a gourmet, luscious lemon bar recipe with a unique twist—infused with hints of basil and a buttery shortbread crust, topped with a delicate lavender glaze. It's elegant, flavorful, and perfect for impressing at any gathering.
Ingredients
For the Shortbread Crust
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1 ½ cups all-purpose flour
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¼ cup powdered sugar
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½ teaspoon fine sea salt
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1 cup unsalted butter, cold and cubed
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2 tablespoons fresh basil, finely chopped
For the Lemon Filling
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4 large eggs
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1 ½ cups granulated sugar
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⅓ cup fresh lemon juice (about 2-3 lemons)
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Zest of 2 lemons
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½ cup all-purpose flour
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¼ teaspoon baking powder
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1 teaspoon vanilla extract
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1 tablespoon finely chopped fresh basil (for a subtle herbaceous note)
For the Lavender Glaze
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½ cup powdered sugar
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1 tablespoon lemon juice
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½ teaspoon culinary lavender buds, crushed
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1 teaspoon hot water (to dissolve lavender)
Directions
Prepare the Crust
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a food processor, pulse flour, powdered sugar, salt, and chopped basil until combined.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Press the mixture evenly into the prepared pan to form the crust.
Bake for 15-18 minutes until lightly golden. Remove from oven and set aside.
Make the Lemon Filling
In a mixing bowl, whisk eggs and sugar until well combined.
Add lemon juice, lemon zest, vanilla extract, and chopped basil; whisk until smooth.
In a small bowl, whisk together flour and baking powder, then fold into the lemon mixture.
Pour the filling over the warm crust, spreading evenly.
Bake
Bake in the preheated oven for 18-20 minutes, or until the filling is just set and slightly puffed.
Remove from oven and let cool completely in the pan on a wire rack.
Prepare the Lavender Glaze
Crush the lavender buds finely using a mortar and pestle or spice grinder.
Dissolve crushed lavender in hot water for about 1 minute, then strain to remove excess bits
Mix powdered sugar, lemon juice, and lavender infusion until smooth.
Drizzle over the cooled lemon bars.
Serve
Once the glaze has set, cut into squares or rectangles.
Garnish with a small basil leaf or a tiny sprig of lavender for an elegant touch.
Recipe Note
The basil adds a fresh, aromatic dimension that balances the tartness of the lemon. The lavender glaze introduces a subtle floral note that elevates these bars from simple to sophisticated. These can be made without the basil and lavender sauce. Simply omit them and follow the remainder of recipe.