Description
Delightful lemon bars infused with dandelion blossoms, combining a buttery shortbread crust with a tangy, silky custard filling.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/2 cup (115 g) unsalted butter, very cold and cubed
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract (optional)
- 1 packed cup fresh dandelion petals
- 1 cup (240 ml) hot water
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (32 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- 4 large eggs
- 1/2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- 1/4 cup (60 ml) heavy cream or whole milk
- Pinch of salt
- Optional: powdered sugar for dusting
Instructions
- Harvest and prepare dandelion petals. Remove the green base and stem, and rinse gently.
- Make a dandelion infusion by steeping petals in hot water for 15–20 minutes. Strain the liquid.
- Preheat oven to 350°F (175°C) and prepare an 8×8-inch baking pan with parchment paper.
- Prepare the shortbread crust by mixing flour, powdered sugar, and salt; cut in cold butter. Press into the pan and prick with a fork.
- Bake the crust for 15–18 minutes until light golden and set. Let cool slightly.
- Whisk together granulated sugar, flour, and cornstarch in a bowl.
- In a large bowl, mix eggs, lemon juice, lemon zest, cream, and dandelion infusion. Combine with the dry ingredients.
- Pour filling over the pre-baked crust and smooth the top.
- Bake for 20–25 minutes until set but slightly jiggles in the center. Cool to room temperature, then refrigerate until fully set (at least 2 hours).
- Dust with powdered sugar and lemon zest before slicing into squares and serving.
Notes
For best results, chill bars thoroughly to ensure they set properly. Dust with powdered sugar for presentation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 14g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: lemon bars, dandelion recipes, spring desserts, foraged food, homemade treats