Can I use dried dandelions instead of fresh?

Oh honey, I wouldn't recommend it! Dried dandelion petals lose their delicate floral flavor and can turn bitter. The magic of these bars comes from fresh petals - their natural sweetness balances the lemon perfectly. If you must substitute, try edible flower petals like calendula, but it won't be quite the same.

How do I know when the filling is set?

Watch for that perfect "jiggle test" - the edges should be firm while the center has a slight wobble (like Jell-O!) when you gently shake the pan. It'll firm up as it cools. Overbaking makes the filling rubbery, so when in doubt, pull it out a minute early!

Can I freeze dandelion lemon bars?

You can, but the texture changes a bit. The filling might weep slightly when thawed. If you do freeze them, wrap individual bars tightly in plastic wrap first. Thaw in the fridge overnight for best results. Honestly? They're so delicious fresh, I doubt you'll have leftovers to freeze!

Why is my crust crumbly?

Ah, the butter might have been too cold! Next time, let it soften at room temperature for 30 minutes before mixing. Also, press the crust firmly into the pan - I use the bottom of a measuring cup to really pack it down evenly.

3 Irresistible Dandelion Lemon Bars That Taste Like Sunshine

Print Recipe

A refreshing twist on classic lemon bars, using dandelion petals for a unique floral note.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup dandelion petals (fresh, pesticide-free)
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
2 large eggs
1 cup granulated sugar
2 tbsp lemon zest
1/4 cup lemon juice
1/4 tsp salt
1/2 tsp baking powder

Instructions

Preheat oven to 350°F (175°C).
Mix flour, butter, and powdered sugar to form a crust. Press into an 8×8-inch pan.
Bake crust for 15 minutes until lightly golden.
Whisk eggs, granulated sugar, lemon zest, lemon juice, salt, and baking powder.
Stir in dandelion petals.
Pour filling over the baked crust.
Bake for 20-25 minutes until set.
Cool completely before cutting into bars.

Notes

Pick dandelions from areas free of pesticides.
Store bars in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 15g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg

Keywords: dandelion lemon bars, floral dessert, spring recipe

Find it online: https://kitchenuser.net/dandelion-lemon-bars-recipe/