Just the thing to do on a rainy dreary Sunday afternoon. Basically these are lemon squares with a hint of the exotic, lavender. I have had the culinary lavender in my pantry for a few years and am always up for trying it in a new recipe. Truly, a little bit of lavender goes a long long way. It has gotten me thinking though....lemon basil squares sound pretty darn good also. And lemon rosemary. Stay tuned for those.
- CRUST:
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 2 teaspoons dried lavender flowers
- 2 teaspoons grated lemon peel
- TOPPING:
- 1-1/2 cups sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 4 eggs
- 1/3 cup lemon juice
- ICING
- 1/2 c confectioners' sugar
- 2 T or so lemon juice
- In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon peel; beat until crumbly. Pat into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes or until edges are golden brown.
- Meanwhile, in a another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Bake at 350° for 20-25 minutes or until light golden brown. Cool on a wire rack.
- Mix icing ingredients and top lemon squares.
- Refrigerate leftovers.
Print Page
No comments:
Post a Comment