10+ Irresistible Lemon & Lavender Desserts

Lemon and lavender make a perfect pairing—the bright, citrusy zing of lemon beautifully complements the delicate floral notes of lavender, creating light, elegant, and aromatic desserts. Whether you’re baking for a spring gathering, a tea party, or just treating yourself, these irresistible lemon and lavender desserts bring freshness and sophistication to every bite.

Here are the first five delicious recipes that showcase the magic of lemon and lavender in desserts.

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1. Lemon Lavender Shortbread Cookies

These delicate, buttery shortbread cookies melt in your mouth with every bite. Infused with fresh lemon zest and dried lavender, they offer a perfect balance of sweetness, citrus brightness, and floral undertones.

Ingredients:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1 teaspoon dried culinary lavender, finely ground
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. In a bowl, cream together the butter and powdered sugar until light and fluffy.
2. Add lemon zest, lavender, vanilla extract, and salt, mixing well.
3. Gradually add flour and mix until a soft dough forms.
4. Roll the dough into a log, wrap in plastic, and chill for 1 hour.
5. Preheat oven to 325°F (165°C). Slice dough into ¼-inch rounds and place on a lined baking sheet.
6. Bake for 12-15 minutes, until the edges are lightly golden.
7. Cool completely and enjoy with tea or coffee.

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2. Lemon Lavender Pound Cake

This soft and moist pound cake is infused with the tangy brightness of lemon and the floral essence of lavender. Topped with a light lemon glaze, it’s an elegant dessert that pairs beautifully with tea or coffee.

Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 eggs
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon dried culinary lavender, finely ground
• ½ cup whole milk
• 1 tablespoon lemon juice

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs, one at a time, then mix in lemon zest and lavender.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Alternately add dry ingredients and milk to the batter, mixing until smooth.
6. Pour into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
7. Whisk together powdered sugar and lemon juice for the glaze. Drizzle over the cooled cake before serving.

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3. Lemon Lavender Cheesecake Bars

These creamy cheesecake bars have a crunchy graham cracker crust, a silky lemon and lavender-infused filling, and a slightly tangy, citrusy kick. The floral hint of lavender elevates this dessert into something truly special.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• 2 tablespoons sugar

For the Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon dried culinary lavender, finely ground
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of the pan.
3. In a bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well.
4. Stir in lemon juice, zest, lavender, and vanilla extract.
5. Pour the mixture over the crust and smooth the top.
6. Bake for 25-30 minutes, or until set. Let cool completely, then chill for at least 3 hours before slicing into bars.

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4. Lemon Lavender Meringue Tarts

These elegant mini tarts feature a buttery, crisp crust filled with tangy lemon curd infused with lavender. Topped with a light and fluffy meringue, they are as delicious as they are beautiful.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup powdered sugar
• 1 egg yolk
• 1-2 tablespoons ice water

For the Lemon Lavender Curd:

• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• ¾ cup sugar
• 2 eggs
• 2 tablespoons unsalted butter
• ½ teaspoon dried lavender, finely ground

For the Meringue:

• 2 egg whites
• ¼ cup sugar
• ½ teaspoon vanilla extract

Instructions:

1. Prepare the crust: Mix flour, butter, and powdered sugar until crumbly. Add egg yolk and ice water, mixing until dough forms. Chill for 30 minutes, then roll out and press into mini tart molds. Bake at 350°F (175°C) for 15 minutes.
2. Make the curd: Whisk together lemon juice, zest, sugar, eggs, butter, and lavender over low heat until thickened. Let cool slightly.
3. Make the meringue: Beat egg whites until foamy, then gradually add sugar and vanilla until stiff peaks form.
4. Fill tart shells with curd, then pipe meringue on top. Broil for 1-2 minutes until lightly golden.
5. Let cool before serving.

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5. Lemon Lavender Panna Cotta

A light and silky Italian dessert infused with delicate lavender and fresh lemon. This creamy panna cotta is the perfect balance of floral and citrus flavors, making it an elegant and refreshing treat.

Ingredients:

• 2 cups heavy cream
• ½ cup whole milk
• ¼ cup sugar
• 1 teaspoon dried culinary lavender
• 1 tablespoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 packet (2 ½ teaspoons) unflavored gelatin
• 2 tablespoons cold water

Instructions:

1. Sprinkle gelatin over cold water and let bloom for 5 minutes.
2. In a saucepan, heat cream, milk, sugar, lavender, and lemon zest over low heat until steaming. Remove from heat and steep for 10 minutes.
3. Strain the mixture and stir in the bloomed gelatin, lemon juice, and vanilla extract.
4. Pour into serving cups and refrigerate for at least 4 hours until set.
5. Garnish with lemon zest and a sprig of lavender before serving.

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6. Lemon Lavender Crème Brûlée

This classic French dessert gets a floral twist with the addition of lavender, while the crisp caramelized sugar topping contrasts beautifully with the silky-smooth custard.

Ingredients:

• 2 cups heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• 1 teaspoon dried culinary lavender
• 1 teaspoon lemon zest
• 4 egg yolks
• 1 teaspoon vanilla extract
• ¼ cup sugar (for caramelized topping)

Instructions:

1. Preheat oven to 325°F (165°C).
2. Heat cream, milk, sugar, lavender, and lemon zest over medium heat until steaming. Remove from heat and steep for 10 minutes, then strain.
3. Whisk egg yolks and vanilla extract in a bowl, then slowly add the warm cream mixture, whisking continuously.
4. Pour into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
5. Bake for 35-40 minutes, until the center is set but slightly jiggly. Cool completely, then refrigerate for at least 4 hours.
6. Before serving, sprinkle sugar on top and caramelize using a kitchen torch until golden and crisp.

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7. Lemon Lavender Macarons

Delicate French macarons infused with lemon and lavender flavors, featuring a smooth buttercream filling. These cookies are crisp on the outside, chewy on the inside, and incredibly elegant.

Ingredients:

For the Macaron Shells:

• 1 cup almond flour
• 1 ¾ cups powdered sugar
• 3 egg whites, room temperature
• ¼ cup granulated sugar
• ½ teaspoon dried culinary lavender, finely ground
• 1 teaspoon lemon zest
• Yellow food coloring (optional)

For the Filling:

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract

Instructions:

1. Sift almond flour and powdered sugar together, then mix in lavender and lemon zest.
2. In another bowl, beat egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form.
3. Gently fold in the dry ingredients, adding yellow food coloring if desired.
4. Pipe small circles onto a parchment-lined baking sheet. Let them rest for 30-40 minutes until a skin forms.
5. Preheat oven to 300°F (150°C) and bake for 12-14 minutes. Let cool completely.
6. Beat butter, powdered sugar, lemon juice, and vanilla until smooth. Pipe onto one macaron shell and sandwich with another.

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8. Lemon Lavender Ice Cream

Creamy, refreshing, and slightly floral, this homemade lemon lavender ice cream is a perfect balance of sweet, tangy, and aromatic flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 teaspoon dried culinary lavender
• 1 tablespoon lemon zest
• 3 egg yolks
• 2 tablespoons lemon juice

Instructions:

1. In a saucepan, heat cream, milk, sugar, lavender, and lemon zest until steaming. Remove from heat and steep for 10 minutes, then strain.
2. Whisk egg yolks in a bowl. Slowly pour the warm mixture into the yolks, whisking constantly.
3. Return to the saucepan and cook over low heat, stirring until thickened (do not boil).
4. Remove from heat, stir in lemon juice, and chill for at least 4 hours.
5. Churn in an ice cream maker according to manufacturer’s instructions, then freeze until firm.

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9. Lemon Lavender Cupcakes

Fluffy, moist lemon cupcakes infused with lavender, topped with a light and tangy lemon buttercream frosting. Perfect for spring tea parties or celebrations!

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon dried culinary lavender, finely ground
• 1 tablespoon lemon zest
• ½ cup whole milk
• 2 tablespoons lemon juice

For the Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until fluffy, then beat in eggs, vanilla, lavender, and lemon zest.
4. Alternately add the dry ingredients and milk, stirring until smooth.
5. Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool completely.
6. For the frosting, beat butter, powdered sugar, lemon juice, and zest until creamy. Pipe onto cooled cupcakes and garnish with lavender sprigs.

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10. Lemon Lavender Tart

This elegant tart features a buttery shortbread crust filled with a creamy lemon lavender curd. The floral and citrus combination makes every bite refreshing and luxurious.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup powdered sugar
• 1 egg yolk
• 1-2 tablespoons ice water

For the Lemon Lavender Filling:

• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• ¾ cup sugar
• 3 eggs
• 2 tablespoons unsalted butter
• ½ teaspoon dried lavender, finely ground

Instructions:

1. Prepare the crust: Mix flour, butter, and powdered sugar until crumbly. Add egg yolk and ice water, mixing until dough forms. Chill for 30 minutes, then roll out and press into a tart pan. Bake at 350°F (175°C) for 15 minutes.
2. Make the filling: Whisk together lemon juice, zest, sugar, eggs, butter, and lavender over low heat until thickened. Let cool slightly.
3. Pour filling into the baked crust and refrigerate for at least 2 hours before serving.
4. Garnish with lemon zest and a few dried lavender buds.