Lemon Lavender Bars: A Delightful Recipe & Baking Guide

Pumpkin Pie Cheesecake: the dessert mashup you didn’t know you needed, but will quickly become obsessed with! Imagine the creamy, tangy delight of a classic cheesecake swirled together with the warm, spiced comfort of pumpkin pie. Intrigued? I thought you might be! This isn’t just another holiday dessert; it’s a showstopper that will have everyone begging for the recipe.

Pumpkin pie, with its roots tracing back to early American settlers and their resourcefulness in utilizing native pumpkins, has long been a Thanksgiving staple. Cheesecake, on the other hand, boasts a history stretching back to ancient Greece! Combining these two iconic desserts might seem unconventional, but the result is pure magic.

People adore this Pumpkin Pie Cheesecake because it offers the best of both worlds. The smooth, rich texture of the cheesecake perfectly complements the subtly spiced, earthy sweetness of the pumpkin. It’s a symphony of flavors and textures that’s both comforting and sophisticated. Plus, let’s be honest, who can resist a dessert that’s both incredibly delicious and relatively easy to make? This recipe is perfect for impressing your guests without spending hours in the kitchen. Get ready to experience a dessert that’s destined to become a new family tradition!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, cold and cubed
• ½ cup powdered sugar
• ¼ teaspoon salt
• 2 tablespoons ice water
• For the Lemon Lavender Filling:
• 4 large eggs
• 1 ½ cups granulated sugar
• 6 tablespoons all-purpose flour
• ½ teaspoon baking powder
• ½ cup freshly squeezed lemon juice (from about 3-4 lemons)
• 2 tablespoons lemon zest (from about 3-4 lemons)
• 1 tablespoon culinary lavender buds, finely chopped
• Pinch of salt
• For the Lavender Glaze (Optional):
• 1 cup powdered sugar
• 2-3 tablespoons milk (or lemon juice for a tangier glaze)
• ½ teaspoon culinary lavender buds, finely chopped (optional, for garnish)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt. This ensures the powdered sugar is evenly distributed, preventing lumps in your crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout. This is crucial for creating a flaky crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The dough should just start to come together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the Dough: Gently press the dough together into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
5. Preheat Oven and Prepare Pan: While the dough is chilling, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit the bottom of the prepared baking pan. If the dough is sticking, add a little more flour to the surface.
7. Press into Pan: Carefully transfer the rolled-out dough to the baking pan and press it evenly into the bottom and slightly up the sides.
8. Pre-bake the Crust: Prick the bottom of the crust several times with a fork. This prevents the crust from puffing up during baking. Bake the crust for 15-20 minutes, or until it is lightly golden brown. This pre-baking step is important to ensure the crust is fully cooked and doesn’t become soggy from the filling.

Making the Lemon Lavender Filling:

1. Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. This incorporates air into the mixture, which will help create a light and airy filling.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which will help the filling rise properly.
3. Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the egg mixture, whisking until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough filling.
4. Add Lemon Juice, Zest, and Lavender: Stir in the lemon juice, lemon zest, and finely chopped culinary lavender buds. Mix until everything is well combined. The lemon juice will react with the baking powder, causing the mixture to bubble slightly. The lavender adds a delicate floral note that complements the lemon perfectly.

Baking the Lemon Lavender Bars:

1. Pour Filling into Crust: Pour the lemon lavender filling evenly over the pre-baked crust.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden brown around the edges. The center should be slightly jiggly but not liquid.
3. Cool Completely: Remove the bars from the oven and let them cool completely in the pan before cutting. This is important because the filling will continue to set as it cools. Cooling completely prevents the bars from crumbling when you cut them.

Preparing the Lavender Glaze (Optional):

1. Whisk Glaze Ingredients: In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more milk or lemon juice, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the bars but thin enough to drizzle easily.
2. Add Lavender (Optional): If desired, stir in the finely chopped culinary lavender buds.
3. Drizzle Glaze: Once the bars are completely cool, drizzle the lavender glaze evenly over the top.
4. Let Glaze Set: Allow the glaze to set for about 15-20 minutes before cutting the bars. This will prevent the glaze from smearing when you cut them.

Cutting and Serving:

1. Cut into Bars: Use a sharp knife to cut the cooled bars into squares or rectangles. For clean cuts, you can wipe the knife clean between each cut.
2. Serve: Serve the lemon lavender bars at room temperature. They are delicious on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success:

• Use Cold Butter: Cold butter is essential for creating a flaky crust. Make sure the butter is very cold before you start cutting it into the flour. You can even put the butter in the freezer for 15-20 minutes before using it.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix the dough just until it comes together.
• Use Fresh Lemon Juice: Freshly squeezed lemon juice will give the bars the best flavor. Avoid using bottled lemon juice, as it can have a metallic taste.
• Use Culinary Lavender: Make sure you are using culinary lavender buds, which are specifically grown for cooking. Other types of lavender may have a bitter or soapy taste.
• Finely Chop the Lavender: Finely chopping the lavender buds will help to distribute the flavor evenly throughout the bars. You can use a spice grinder or a mortar and pestle to grind the lavender buds into a fine powder.
• Adjust Sweetness to Taste: If you prefer a less sweet bar, you can reduce the amount of sugar in the filling.
• Storage: Store the lemon lavender bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Variations:

• Add Berries: Add fresh blueberries, raspberries, or strawberries to the filling for a fruity twist.
• Use Different Citrus: Substitute the lemon juice and zest with lime or orange juice and zest for a different flavor profile.
• Add Nuts: Add chopped almonds, pecans, or walnuts to the crust or filling for added texture and flavor.
• Make Mini Bars: Bake the bars in a mini muffin tin for individual servings. Reduce the baking time accordingly.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these bars gluten-free.

Troubleshooting:

• Crust is too tough: You may have overmixed the dough. Be careful not to overmix the dough in the future.
• Crust is too crumbly: You may not have added enough water to the dough. Add a little more water, one tablespoon at a time, until the dough comes together.
• Filling is too runny: You may not have baked the bars long enough. Bake the bars for a few more minutes, or until the filling is set.
• Bars are too dry: You may have overbaked the bars. Bake the bars for a shorter amount of time in the future.

Conclusion:

And there you have it! These Lemon Lavender Bars are truly something special, a delightful dance of sweet and floral that will brighten even the dreariest of days. I genuinely believe this recipe is a must-try for anyone who appreciates a sophisticated and subtly sweet treat. The combination of zesty lemon and calming lavender is simply irresistible, creating a flavor profile that’s both refreshing and comforting.

But why should you rush to your kitchen to bake these bars? Well, beyond the incredible taste, they’re surprisingly easy to make. The simple shortbread crust comes together quickly, and the lavender-infused lemon filling is a breeze to whip up. Plus, the aroma that fills your home while they bake is pure aromatherapy! It’s a baking experience that’s as enjoyable as the final product.

These bars are perfect for so many occasions. Imagine serving them at a spring brunch, a garden party, or even just enjoying one with a cup of tea on a quiet afternoon. They’re elegant enough for a special occasion but simple enough for an everyday indulgence.

Serving Suggestions & Variations:

Don’t be afraid to get creative! Here are a few ideas to elevate your Lemon Lavender Bars even further:

* Dusting of Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance and sweetness.
* Fresh Berries: Serve alongside a handful of fresh raspberries or blueberries for a burst of fruity flavor that complements the lemon beautifully.
* Lavender Whipped Cream: For an extra touch of lavender, whip up some heavy cream with a touch of lavender extract and a spoonful of sugar.
* Lemon Glaze: Create a simple lemon glaze by whisking together powdered sugar and lemon juice for a glossy finish.
* Different Herbs: While lavender is the star, experiment with other herbs like rosemary or thyme for a unique twist. Just be sure to use them sparingly, as they can be quite potent.
* Citrus Zest: Add a bit of lime or orange zest to the filling for a more complex citrus flavor.
* Nuts: Incorporate chopped almonds or pecans into the shortbread crust for added texture and flavor.
* Vegan Option: Substitute the butter in the crust with a vegan butter alternative and use a plant-based milk in the filling.

I truly hope you’ll give these Lemon Lavender Bars a try. I’m confident that you’ll fall in love with their unique flavor and delicate texture. They are a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary. This recipe for Lemon Lavender Bars is one that I’ve perfected over time, and I’m so excited to share it with you.

Once you’ve baked them, I’d absolutely love to hear about your experience! Did you try any of the variations? What did you think of the flavor combination? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy baking! I can’t wait to see your creations!