Lemon Lavender Creme Brûlée Bars

Name: Lemon Lavender Creme Brûlée Bars
Prep time: 30 min
Cook time: 45 min
Yield: 16

desserts lemon lavender creme-brulee bars french elegant make-ahead

Desserts

These sophisticated bars feature a buttery shortbread crust topped with silky lemon-lavender custard and finished with a crispy caramelized sugar layer, bringing the elegance of crème brûlée to a portable dessert format.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 45

Ingredients

250g2 cups all-purpose flour
60g1/2 cup powdered sugar
2.5ml1/2 tsp salt
225g1 cup unsalted butter, cold and cubed
6 large6 large egg yolks
150g3/4 cup granulated sugar
480ml2 cups heavy cream
120ml1/2 cup fresh lemon juice
30ml2 tbsp lemon zest
10ml2 tsp culinary dried lavender buds
5ml1 tsp vanilla extract
1.25ml1/4 tsp salt
100g1/2 cup granulated sugar (for brûlée topping)

Instructions

Preheat oven to 180°C (350°F). Line a 20x20cm (8x8-inch) baking pan with parchment paper, leaving overhang.
For the crust, combine 250g2 cups all-purpose flour, 60g1/2 cup powdered sugar, and 2.5ml1/2 tsp salt in a food processor. Add 225g1 cup unsalted butter and pulse until mixture resembles coarse crumbs.
Press mixture firmly into prepared pan. Prick all over with a fork.
Bake crust for 18-20 minutes until edges are golden. Remove and reduce oven to 160°C (325°F).
Meanwhile, heat 480ml2 cups heavy cream with 10ml2 tsp culinary dried lavender buds in a saucepan until just beginning to simmer. Remove from heat and let steep for 10 minutes.
Strain cream through fine-mesh sieve, pressing on lavender to extract flavor. Discard lavender.
In a bowl, whisk 6 large6 large egg yolks with 150g3/4 cup granulated sugar until pale and thick.
Gradually whisk in warm lavender cream, then add 120ml1/2 cup fresh lemon juice, 30ml2 tbsp lemon zest, 5ml1 tsp vanilla extract, and 1.25ml1/4 tsp salt.
Pour custard over warm crust. Bake for 25-30 minutes until center is just set but still jiggles slightly when gently shaken.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle 100g1/2 cup granulated sugar (for brûlée topping) evenly over custard. Use a kitchen torch to caramelize sugar until golden and crispy.
Let sugar harden for 2-3 minutes, then cut into 16 squares with a sharp knife, wiping between cuts.

Ingredients

id: flour_crust metric: 250g imperial: 2 cups name: all-purpose flour
id: powdered_sugar_crust metric: 60g imperial: 1/2 cup name: powdered sugar
id: salt_crust metric: 2.5ml imperial: 1/2 tsp name: salt
id: butter_cold metric: 225g imperial: 1 cup name: unsalted butter, cold and cubed
id: egg_yolks metric: 6 large imperial: 6 large name: egg yolks
id: granulated_sugar_filling metric: 150g imperial: 3/4 cup name: granulated sugar
id: heavy_cream metric: 480ml imperial: 2 cups name: heavy cream
id: lemon_juice metric: 120ml imperial: 1/2 cup name: fresh lemon juice
id: lemon_zest metric: 30ml imperial: 2 tbsp name: lemon zest
id: dried_lavender metric: 10ml imperial: 2 tsp name: culinary dried lavender buds
id: vanilla_extract metric: 5ml imperial: 1 tsp name: vanilla extract
id: salt_filling metric: 1.25ml imperial: 1/4 tsp name: salt
id: sugar_topping metric: 100g imperial: 1/2 cup name: granulated sugar (for brûlée topping)

Instructions

Preheat oven to 180°C (350°F). Line a 20x20cm (8x8-inch) baking pan with parchment paper, leaving overhang.
For the crust, combine {flour_crust}, {powdered_sugar_crust}, and {salt_crust} in a food processor. Add {butter_cold} and pulse until mixture resembles coarse crumbs.
Press mixture firmly into prepared pan. Prick all over with a fork.
Bake crust for 18-20 minutes until edges are golden. Remove and reduce oven to 160°C (325°F).
Meanwhile, heat {heavy_cream} with {dried_lavender} in a saucepan until just beginning to simmer. Remove from heat and let steep for 10 minutes.
Strain cream through fine-mesh sieve, pressing on lavender to extract flavor. Discard lavender.
In a bowl, whisk {egg_yolks} with {granulated_sugar_filling} until pale and thick.
Gradually whisk in warm lavender cream, then add {lemon_juice}, {lemon_zest}, {vanilla_extract}, and {salt_filling}.
Pour custard over warm crust. Bake for 25-30 minutes until center is just set but still jiggles slightly when gently shaken.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle {sugar_topping} evenly over custard. Use a kitchen torch to caramelize sugar until golden and crispy.
Let sugar harden for 2-3 minutes, then cut into 16 squares with a sharp knife, wiping between cuts.

Tips

Lavender Amount: Start with less lavender if you're new to the flavor - it can be overpowering. Food-grade lavender is essential.

Torch Alternative: If you don't have a kitchen torch, place bars under the broiler for 1-2 minutes, watching constantly to prevent burning.

Sugar Caramelization: For best results, use superfine sugar for the topping - it caramelizes more evenly than regular granulated sugar.

Make-Ahead: Prepare bars up to 2 days ahead without the sugar topping. Caramelize just before serving for the crispiest texture.

Cutting Tip: Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest squares through the caramelized sugar.

Flavor Variations: Try orange-cardamom, lime-basil, or grapefruit-rosemary for different citrus-herb combinations.

Storage: Store covered in refrigerator for up to 3 days. The caramelized topping will soften over time, so it's best enjoyed within a few hours.

Serving Suggestion: Garnish with fresh lavender sprigs and candied lemon peel for an elegant presentation.