Lavender & Lemon Squares
Ingredients:
Lavender Sugar:
- 3 1/2 cups granulated sugar
- 2 Tbsps. dried culinary lavender
Shortbread Bottom:
- 1 cup butter, melted and cooled
- ½ cup of lavender sugar
- 2 tsp vanilla
- 2 cups flour
Filling:
- 8 eggs
- ¾ cup concentrated lemon juice
- ½ cup fresh squeezed lemon juice (5 lemons)
- 2 tbsps. lemon zest (2 lemons)
- 3 cups lavender sugar
- ½ cup flour
- Icing sugar for dusting
Directions:
Line a 9x13 baking dish with foil, enough so that you can hold the edges to remove from pan. Then spray the foil with nonstick cooking spray.
Preheat over to 350 degrees.
Place dried lavender in either food processer or blender, pulse for about 15 seconds or until lavender is tiny pieces. Then add a cup of sugar and blend for another 15-20 seconds until lavender is mixed with sugar, continue with remaining sugar.
Add melted butter, ½ cup lavender sugar, 2 tsp vanilla and whisk together. Once mixed, add flour and stir until it’s well combined. Scrape the dough into foil-lined baking dish and press into an even layer. It will be a greasy.
Bake crust for 25-30 minutes at 350, until it’s golden brown on top. While the crust is baking, prepare the filling.
In a large bowl, whisk 8 eggs, ½ cup freshly squeezed lemon juice, 3/4 cup concentrated lemon juice, 2 tbsps. lemon zest, and 3 cups lavender sugar. Then add ½ cup flour and whisk to combine.
Once the shortbread bottom has done baking, slide pan half way out and pour filling over crust. Reduce the over to 325 and bake for 30 minutes, or until center barely jiggles when you tap the pan.
Once done, remove the pan from oven and let it cool, dust with powdered sugar and refrigerate for at least an hour. Remove square from pan with foil ‘handles’ and cut and serve. Keep leftovers in refrigerator. Enjoy!