Few desserts capture the spirit of spring quite like lemon bars. Their bright citrus flavor, delicate sweetness, and buttery crust make them a timeless favorite in seasonal baking. This version introduces an elevated twist with lavender-infused mascarpone, adding subtle floral complexity and creamy richness that elevates the classic dessert.
Wine Pairing: Vintner Sparkling Brut
Why The Pairing Works
The lively acidity and fine bubbles of sparkling wine brighten the lemon filling while balancing the richness of the crust and mascarpone topping. For wine lovers and home bakers alike, this spring recipe offers a simple yet elegant way to bring together dessert and wine in a way that feels both celebratory and effortless.
Lavender Mascarpone Lemon Bars
Serves: 12
Time: 1 hour 45 minutes
CRUST
Ingredients
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12 ounces unsalted butter, melted
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1 1/2 cup granulated sugar
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2 cups all-purpose flour
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2 cups graham cracker crumbs (from about 12 graham crackers)
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1 teaspoon salt
Instructions
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Preheat the oven to 350°F. Line the bottom of a half baking tray (with sides that are 1” tall) with parchment paper and set aside.
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Combine melted butter, granulated sugar, flour, graham cracker crumbs, and salt in a large bowl and mix with a silicone spatula until it has a crumbly consistency (similar to wet sand). Spread evenly across the prepared sheet tray, using a measuring cup to create a smooth and even layer, about ⅛ inch thick. Bake in the oven for 20 minutes until light golden brown. Remove from the oven and let cool.
FILLING
Ingredients
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6 eggs
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1 tablespoon vanilla extract
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2 tablespoon lemon zest (About 2 lemons. Be sure to zest lemons first, and juice lemons second)
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1 cup fresh lemon juice (About 4 lemons)
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3 cups granulated sugar
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1 cup all-purpose flour
Instructions
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Whisk together the eggs, vanilla extract, lemon zest and lemon juice in a large mixing bowl. Slowly mix the sugar next, and finish with the flour. Whisk together until combined. This order of mixing ingredients avoids lumps forming in the filling.
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Pour filling over the cooked crust in an even layer. Bake in the oven for an additional 20 minutes at 350°F, until the filling is firm. Remove from the oven and let cool. Slice into 2 ½ inch wide squares, removing about ¼ inch of the browned crust on all sides. Remove from the oven and let cool.
LAVENDER MASCARPONE
Ingredients
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2 ounces unsalted butter
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2 tablespoons dried lavender, separated
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8 ounces mascarpone cheese
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1 tablespoon vanilla extract
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½ teaspoon salt
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1 cup + 3 tablespoons powdered sugar (separated)
Instructions
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Melt butter in a small saucepan over medium-low heat and add in 1 tablespoon of dried lavender. Remove from heat and let sit for 30 minutes. Pour the butter lavender mixture through a fine mesh strainer into a bowl, discarding the lavender. Place the bowl with infused butter in the refrigerator for 20-30 minutes, just long enough to let it firm up a bit, but so that it’s still soft enough to spread.
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Place mascarpone cheese, lavender-infused butter, and vanilla extract in a bowl of an electric mixer fitted with the whisk attachment, and mix on low for a few seconds until uniform in color. Slowly add in the salt and 1 cup powdered sugar in small increments, and mix until smooth, being careful not to overmix.
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Cut the lemon bars into squares and spread the lavender mascarpone over the surface of each. Garnish with a dusting of powdered sugar and a light sprinkle of lavender buds.
Test Kitchen Tip: Graham cracker crumbs can be created by using a food processor, pulsing until the crackers turn to crumbs, OR by filling a plastic bag with crackers, and using a rolling pin or wine bottle to break the crackers down (it’s a great stress relieving activity!).
