The Journal

Lemon Bar Recipe

July 15, 2020

I love refreshing citrus flavors and this lemon bar recipe by Kim Nelson in her Daisy Cake Bakes Cookbook is one of my favorites! I added a hint of lavender which made my botanical-loving heart happy but that’s definitely optional!



  • 2 cups of organic unbleached all-purpose flour
  • 3/4 cup confectioners sugar
  • 1/2 teaspoon of salt
  • 2 sticks of unsalted butter, cut into cubes


  • 6 large organic eggs
  • 2 1/2 cups of organic granulated sugar
  • 3 tablespoons of grated lemon zest
  • 3/4 fresh organic lemon juice
  • 2/3 cup organic unbleached all-purpose flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of dried lavender buds (optional)
  • Confectioners’ sugar for dusting


  1. Preheat the oven to 350 degrees F. Line a 12×18 pan with foil and allow it to hang over the short sides so the squares are easy to lift out.
  2. Make the crust: Use a food processor to blend together flour, confectioners sugar, and salt. While the processor is running, add the butter, a few pieces at a time until the mixture comes together. Press the dough into the bottom of the baking pan and refrigerate for 30 min.
  3. Bake the crust for 15-18 min or until lightly browned.
  4. Prepare the filling: Whisk together eggs, sugar, lemon zest, lemon juice, flour, salt, and lavender if your using it. I used my mixer and mixed on low for 2 minutes and then increased the speed to high for about a minute.
  5. Pour the filling over the baked crust. Bake until the filling is set (25-30min). Let cool completely before dusting with confectioners sugar.
  6. Carefully lift the foil from the pan and put the pastry on a flat surface. Cut 2×2 inch squares and enjoy!

Let me know if you made this lemon bar recipe in the comments and if you’re looking for another lemon treat then make sure to check out my Lemon Blueberry Scone recipe! Happy Baking!

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