Not only is it February but they are calling for frigid, sub-zero temperatures this weekend. I am talking about bone-chilling, don’t-go-outside cold!
It is always this time of year when winter is getting old but spring is still several weeks away that I start to get a real craving for what I call “sunny” flavours.
Lemon is one of my most favorite flavours when it comes to baking. And as I have experimented with using lavender in many of different recipes, I couldn’t be happier with how these Lemon Lavender Squares turned out.
I first saw the recipe in an issue of Country Living Magazine back in 2013 and I knew I just had to try them for myself. They rise up nice and high and bake up firm, making them easy to cut and serve.
The flavour is pure lemony tang with just a hint of mild lavender.
Be sure to use culinary-grade lavender with this recipe. I buy mine through Neob Lavender Farms in Niagara-On-The-Lake, Ontario.
You can cut them smaller for a snack-size treat or a bit larger for a tasty dessert that is sure to impress!
How do you add a little sunshine to your life on a cold and snowy day?
Lemon Lavender Squares
- 1 c . flour
- ⅓ c . icing sugar
- ¼ c . cornstarch
- ¾ tsp . salt
- 1/2 cup butter cold and cubed
- ¾ tsp . crumbled dried lavender
- 1 c . granulated sugar
- 3 large eggs
- 1 large egg yolk
- ½ c . fresh lemon juice
- Zest of 1 lemon
Preheat oven to 350 degrees. Line an 8" square pan with parchment leaving an overhang on two sides.
In a large mixing bowl, combine 3/4 cup flour, corn starch, icing sugar and 1/2 teaspoon of salt. Add butter and lavender and work with your fingers until mixture resembles coarse crumbs. (You can also use a food processor for this step, but I prefer the hands-on approach).
Transfer mixture to prepared square baking pan and press down firmly on the bottom and about 1/2 inch up the sides. Bake for 20 to 25 minutes, until golden brown.
Meanwhile, add the granulated sugar, eggs and egg yolks to the bowl of electric mixer and beat until it is a pale yellow colour. Add lemon juice, zest, remaining 1/4 cup flour and 1/4 teaspoon of salt and mix just until well combined.
Pour filling over the warm crust and bake until set, about 20 minutes.
Remove pan from oven and cool on wire rack until room temperature. Then refrigerate for a minimum of 1 hour.
To serve, remove the squares from the pan by lifting with the parchment paper overhang, slice and sprinkle with a bit of additional icing sugar.
Maureen shares her passion for baking, DIY and all things home at RedCottageChronicles.com. She and her husband, daughters, and beloved golden retriever live in a tiny cottage in Ontario, Canada where you will find her up to her elbows in flour or sawdust as she creates recipes, handmade furniture or home décor accessories on a budget!