There’s something unmistakably bright about lemon desserts, especially as citrus season peaks here in Central Florida. As backyard lemon trees and local groves come into their own, recipes like this one feel especially at home: fresh, simple, and just a little unexpected. Adding basil to a classic lemon bar brings a subtle herbal note that keeps the sweetness in check and makes each bite feel refreshing rather than heavy.
These Lemon Basil Bars add a touch of sunshine to the peak of mid-winter. Their buttery shortbread-style crust supports a soft, citrus-forward filling, while chopped basil adds depth without overpowering the lemon. Finished with a light dusting of powdered sugar and topped with a piece of candied basil, they’re equally suited for casual gatherings, potlucks, or a simple afternoon treat.
Lemon Basil Bars with Candied Basil Garnish
Makes 9–12 bars
Ingredients:
For the crust
- 1 cup cold butter, cubed
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1½ cups flour
For the filling
- ½ cup butter, room temperature
- ½ cup granulated sugar
- 3 eggs, room temperature
- ½ cup flour
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ¼ cup fresh basil, finely chopped
For the topping
- Powdered sugar, for dusting
- Candied basil leaves (optional)
- Fresh basil leaves
- 1 egg white
- 3 tablespoons of granulated sugar
Assembly:
Prepare the crust. Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper, leaving an overhang for easy removal.
In a food processor, pulse butter, sugar, flour, vanilla, and salt until coarse crumbs form.
Press the crumb mixture evenly into the prepared baking dish to form the crust. Bake for 15–18 minutes, until the edges are lightly golden. Remove from the oven and let cool for about 15 minutes before adding the filling.
Make the filling. In a mixing bowl, beat the butter and sugar until light and creamy. Add eggs one at a time, mixing well after each addition. Lower the mixer speed and add lemon juice, zest, and chopped basil. Gradually mix in the flour until just incorporated.
Bake. Next, pour the filling over the warm crust and smooth the top. Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Allow bars to cool completely before lifting from the pan.
Candy the basil. Lightly brush fresh basil leaves with egg white (or aquafaba for a plant-based option), sprinkle with a thin layer of granulated sugar, and let them dry on parchment paper for 1–2 hours. Once set, place a small piece on top of each bar just before serving for a subtle herbal sweetness and polished presentation.
Finish and serve. Finally, dust generously with powdered sugar. Top each bar with a small piece of candied basil if desired, then slice into squares.
Submitted by Sarah (Orlando, Florida)
Why We Love It
At The Grow, we love recipes that put a seasonal spin on familiar favorites. These Lemon Basil Bars strike that balance perfectly, bright and citrusy with just enough herbal complexity to feel special. The basil complements the lemon without overwhelming it, and the candied basil topping adds a simple but thoughtful finishing touch. They’re a reminder that small, fresh ingredients can completely transform a classic dessert.
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The Grow Community Cookbook: Sharing Homegrown Goodness is a community-sourced cookbook celebrating local ingredients and the people who bring them to life. Whether you’ve got a go-to family recipe or a creative DIY using backyard herbs, we want to see it. Check out the submission guidelines, or explore a few recipe tips, and let us know what’s growing at your table.
