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.
Rated 5.0 stars by 1 users
Dessert
Jessica Cain Montano
12-16
30 minutes
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.
1 ½ cups all-purpose flour
¼ cup powdered sugar
½ teaspoon fine sea salt
1 cup unsalted butter, cold and cubed
2 tablespoons fresh basil, finely chopped
4 large eggs
1 ½ cups granulated sugar
⅓ cup fresh lemon juice (about 2-3 lemons)
Zest of 2 lemons
½ cup all-purpose flour
¼ teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon finely chopped fresh basil (for a subtle herbaceous note)
½ cup powdered sugar
1 tablespoon lemon juice
½ teaspoon culinary lavender buds, crushed
1 teaspoon hot water (to dissolve lavender)
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.
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 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.
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.
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.
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.
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