Incredibly Easy Lemon + Lavender Squares
I wrote incredibly, because I honestly made these this morning and photographed them today so that I could share! They're soooo delicious. There's nothing that says summer quite like the taste and scent of lemon. Am I right? I think I may have to swap out our lavender scented laundry detergent for lemon. At least just for a little while! I suppose the good thing about this recipe is that it involves both lavender and lemon, so we're winning major points in my book. Ha!
As always, I tried several recipes, found what I liked and didn't like about them and then started to combine. The end result is this really gooey, sweet, and tangy lemon bar with a shortbread crust that features a slight hint of lavender. My mom and I just finished testing our bars out and both sat in silence, a few "mmmmm's" and "ooooh's" escaping from our lips. I had the amazing fortune of being able to use our friend's fresh eggs, and absolutely adored the color of their Ameraucana eggs. They make for such a great photograph. Thank you, Ruth and Mike!
This is such a perfect recipe for the warm days ahead. We are about ready to install our window unit air conditioner (this old house doesn't have central air!) already. It seems really early! But everything is moving fast for us now. Did you see that we finished planting our garden on Instagram? I can't wait to share the entire plan later this week.
- 3 1/2 cups all purpose flour
- 1 1/2 cups confectioner's sugar
- 1 tsp salt
- 2 cups butter (4 sticks), cold + diced or grated
- 6 eggs
- 3 cups sugar (you can try using unrefined sugars!! I used turbinado this time)
- 1 1/2 tsps baking powder
- 2/3 cup fresh lemon juice
- lemon zest from about 2-3 lemons
- 1 tsp dried lavender
- Preheat your oven to 350.
- Grease a 9x13" baking pan with lard or butter.
- In a large bowl, whisk together 3 cups of flour, 1 1/2 cups confectioner's sugar, and salt. Leave the 1/2 cup of flour aside. Either cut your butter into small cubes or grate it with a cheese grater and add it to the flour mixture. Knead it in with your fingers, or you can use a pastry blender, until coarse crumbs form.
- Press the dough into the bottom of the baking pan evenly with your fingers. It can be a bit lumpy, but make sure it reaches all four corners in an even fashion. Leave about 1/2 inch height on all sides.
- Bake for 15 minutes.
- Meanwhile, in the same bowl, whisk together the eggs, sugar, baking powder, 1/2 cup flour, and lavender. Zest the lemons and squeeze out the juice. Add it to the bowl.
- When the crust is finished baking, immediately pour the lemon curd mixture over the top, evenly coating it. Bake it for another 45 minutes or until the center is set and not wobbly.
- Let it cool to room temperature and then refrigerate for at least an hour before cutting. You want the curd to settle and gel up.
- Once cooled, sift some powdered sugar over the top. Slice into squares and serve cool.
Delectable! This was the perfect dessert to make while enjoying the new Anne of Green Gables show on Netflix. It was a little bit darker than I pictured, but I like it just the same! Their house was to die for. I am ready to move in! Honestly, it reminds me a lot of the types of homes and farms in the area where we live. I have been wanting to go out for a drive around the country during the golden hour and get some photos of the farms. The trees all finally have leaves and the grass is tall and lush. It's a beautiful season ahead! (: