Basil in Dessert? This Fresh Twist Takes Lemon Bars to the Next Level

Hello, welcome to Kelly’s Kitchen! I love a classic lemon bar (Mr. Style and I had this in common!). The sweet/tart flavor of lemon custard sitting on top of a lightly sweet shortbread crust; it’s a fantastic dessert. It’s perfect any time of year, but its brightness feels especially right in the summer. We are giving the classic lemon bar a little twist by adding fresh basil to the shortbread, infusing this sweet/tart treat with a fresh and verdant herbal flavor. Basil’s natural sweetness melds with the lemon in such a gentle and natural way. A great twist on a classic, it’s Basil Lemon Bars!

Basil Lemon Bars: Ingredients

• 1 cup, Loosely Packed Fresh Basil Leaves
• 1/2 tsp. Kosher Salt
• 2 tbsp. Grated Lemon Zest
• 2 & 1/4 cups All-Purpose Flour, divided
• 2 & 1/2 cups Granulated Sugar, divided
• 1 cup Cold Unsalted Butter, cubed
• 1/2 cup Fresh Lemon Juice
• 4 large eggs
• 1/2 tsp. Baking Powder
• Powdered sugar

How to Prepare Basil Lemon Bars

Start by preheating the oven to 350 degrees F. Line a 13 x 9-inch baking pan with parchment; leave about 2-inches of parchment climbing up the sides of the pan. Spray the parchment with cooking spray. To make the parchment cooperate in the pan, you may need to spray the bottom of the pan, then press the parchment into the pan.

Step 1: Basil Lemon Shortbread Crust

In a food processor, combine basil, kosher salt, lemon zest, 2 cups of flour, and 1/2 cup of granulated sugar. Process the mixture until the basil leaves are chopped up very small – about 1 minute.

Step 2

Then add the cubed butter and pulse until the mixture is crumbly and sandy, about 15 pulses.

Step 3

Transfer the shortbread mixture to the prepared baking pan and firmly press the dough into the pan.

Step 4

Bake the shortbread in the preheated oven for about 30-35 minutes, until it’s lightly golden. When you pull it out, be sure to leave the oven on. Let the shortbread cool for about 20-30 minutes.

Step 5: Lemon Custard

In a large bowl, whisk together the eggs, lemon juice, baking powder, remaining 1/4 cup flour, and 2 cups of sugar.

Step 6

Pour the lemon custard mixture on top of the cooled basil lemon shortbread. Gently tap the pan on the counter a few times to release any air bubbles.

Step 7

Bake in the 350-degree oven for 30-35 minutes, until the lemon curd is set. Let the Basil Lemon Bars cool on a wire rack for about 1 hour.

Step 8

Then, cut into 2-inch squares and dust with powdered sugar. I like to use a Pizza Rocker Blade to make clean, even cuts. You can keep the Basil Lemon Bars covered in the fridge for 3-4 days.

And that’s it! You can keep the Basil Lemon Bars covered in the fridge for 3-4 days. Like I mentioned at the top, the basil adds just a little herbal sweetness to these bars that really sets them apart from your average lemon bar. Such a refreshing and bright flavor combination. I do hope you give these a try! If you’re looking for more clever ways to use your summer basil, check out: You’ve Never Used Basil Like This – 7 Beautiful Summer Ideas.  Take care and be well, xo Kelly

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Kelly Djalali

Basil Lemon Bars

Bright lemon custard meets basil-infused shortbread in this refreshing twist on a classic bar

Ingredients:  

• 1 cup Loosely Packed Fresh Basil Leaves
• 1/2 tsp. Kosher Salt
• 2 tbsp. Grated Lemon Zest
• 2 & 1/4 cups All-Purpose Flour divided
• 2 & 1/2 cups Granulated Sugar divided
• 1 cup Cold Unsalted Butter cubed
• 1/2 cup Fresh Lemon Juice
• 4 large eggs
• 1/2 tsp. Baking Powder
• Powdered sugar

Instructions: 

• Start by preheating the oven to 350 degrees F. Line a 13 x 9-inch baking pan with parchment; leave about 2-inches of parchment climbing up the sides of the pan. Spray the parchment with cooking spray.

Basil Lemon Shortbread Crust

• In a food processor, combine basil, kosher salt, lemon zest, 2 cups of flour, and 1/2 cup of granulated sugar. Process the mixture until the basil leaves are chopped up very small – about 1 minute.
• Then add the cubed butter and pulse until the mixture is crumbly and sandy, about 15 pulses.
• Transfer the shortbread mixture to the prepared baking pan and firmly press the dough into the pan.
• Bake the shortbread in the preheated oven for about 30-35 minutes, until it’s lightly golden. When you pull it out, be sure to leave the oven on. Let the shortbread cool for about 20-30 minutes.

Lemon Custard

• In a large bowl, whisk together the eggs, lemon juice, baking powder, remaining 1/4 cup flour, and 2 cups of sugar.
• Pour the lemon custard mixture on top of the cooled basil lemon shortbread. Gently tap the pan on the counter a few times to release any air bubbles.
• Bake in the 350-degree oven for 30-35 minutes, until the lemon curd is set. Let the Basil Lemon Bars cool on a wire rack for about 1 hour.
• Then, cut into 2-inch squares and dust with powdered sugar.
• You can keep the Basil Lemon Bars covered in the fridge for 3-4 days.

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About The Author

Kelly Djalali

Kelly is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe on Sunday.

She’s 48, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.

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