I love the taste of lemon and lavender. They just seem to have an infinity for one another, at least I think so. I wanted to make a nice light dessert for the kids, since I have been bombarding them with rich heavy desserts lately. I think this is the perfect dessert for a luncheon, with a cup of tea, or just after a heavy meal, when you need a little sweet treat.
I hope you give these a try. They have a few steps but it is so easy, and well worth it! Promise!!
Lavender & Lemon Shortbread Squares
A simple, lemony and light dessert that's full of flavor and so satisfying!
- You may omit the lavender. I use dried lavender from my garden, but if you do not have lavender at home, use food grade found in specialty stores and online.
A word about lavender, it is very strong, only use the recommended amount or if you are new to lavender use half, as a matter of fact a few months ago, my hubby and I had a vanilla lavender creme brule for dessert when we were dining out in Princeton and it had been drenched in so much lavender we both could not eat it. It tasted like laveder soap I swear.
For the shortbread
- 2 sticks of unsalted butter
- 1/2 cup of sugar
- pinch of salt
- 2 cups of unbleached flour
For the lemon filling
- 3/4 cup of lemon juice
- 6 eggs at room temperature
- zest of one lemon
- 2 1/2 cups of sugar
- 1 cup of flour
- 2 1/2 tsp. of lavender
- pinch of salt
- powdered sugar for dusting
- In a mixing bowl of a stand mixer, cream butter and sugar, until well combined. Add in salt and flour. Mix well.
- Press into a 9×13 baking pan. Let chill for about 15 minutes.
- Preheat oven to 350° bake for 15 minutes. Let cool briefly on baking rack.
- In a stand mixer bowl combine, eggs, lemon juice, sugar, lavender, and pinch of salt. Beat well to combine. Pour over shortbread, and bake another 35 minutes or until set. Let cool on baking rack. Dust lightly with powdered sugar. Cut into squares or diamonds. Devour!