Thursday, August 30, 2012

Lemon Lavender Squares

Lemon Lavender Squares
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
  • 1-1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 4 eggs
  • 1/3 cup lemon juice
  • 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.

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