Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, melted
- 1 ½ cups cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried lavender buds
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and powdered sugar. Gradually add melted butter and stir until crumbly. Press the mixture into the bottom of a greased 9×9 inch baking dish.
- Bake the shortbread crust for about 15 minutes or until lightly golden. Remove and let cool.
- In a clean bowl, beat cream cheese with granulated sugar until smooth. Gradually add eggs, mixing well after each addition. Incorporate lemon juice, zest, dried lavender, and salt. Mix until creamy.
- Pour the cheesecake mixture over the cooled crust. Bake for 25-30 minutes or until the center is set. Let cool completely before refrigerating for a few hours.
Notes
- Store in the refrigerator covered tightly for up to five days.
- For serving, cut into squares and garnish with dried lavender or a lemon wedge.
- Can use fresh lavender but ensure it’s culinary-grade and use sparingly.
- These bars freeze well; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg