adapted from Country Living
1 cup flour, divided
⅓ cup confectioners' sugar
¼ cup cornstarch
¾ tsp. salt
1 stick (1/2 cup) butter
1 tsp. crumbled dried culinary lavender
1 cup granulated sugar
1 cup granulated sugar
1/2 tsp. dried culinary lavender
3 large eggs
1 large egg yolk
½ cup fresh lemon juice
Zest of 1 lemon
1. Preheat oven to 350 degrees F. Meanwhile, line an 8-inch square baking pan with parchment, leaving a 2-inch overhang. (I chose to skip this and it was fine-just used cooking spray.)
2. In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch, and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs. Transfer the dough mixture to the prepared pan, and press the dough evenly into the pan so that it goes up 1/2 inch on the sides. Bake dough until set and golden brown, 20 to 25 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.
3. In the food processor again, (no need to clean it), process the granulated sugar and lavender until incorporated and fragrant. Transfer to the bowl of an electric mixer, and beat granulated sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. (You may be able to complete this step in the food processor, but I didn't try it that way.)
4. Pour filling over the still-warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature; then refrigerate for at least 1 hour. To serve, dust the top with confectioners' sugar and cut into 16 squares. Top with more dried lavender, optional.
3 large eggs
1 large egg yolk
½ cup fresh lemon juice
Zest of 1 lemon
1. Preheat oven to 350 degrees F. Meanwhile, line an 8-inch square baking pan with parchment, leaving a 2-inch overhang. (I chose to skip this and it was fine-just used cooking spray.)
2. In a food processor, pulse 3/4 cup flour, confectioners' sugar, cornstarch, and 1/2 teaspoon salt to combine. Add butter and lavender, and pulse until the mixture resembles coarse crumbs. Transfer the dough mixture to the prepared pan, and press the dough evenly into the pan so that it goes up 1/2 inch on the sides. Bake dough until set and golden brown, 20 to 25 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.
3. In the food processor again, (no need to clean it), process the granulated sugar and lavender until incorporated and fragrant. Transfer to the bowl of an electric mixer, and beat granulated sugar, eggs, and yolk until pale yellow. Beat in lemon juice and zest, and remaining flour and salt, until well combined. (You may be able to complete this step in the food processor, but I didn't try it that way.)
4. Pour filling over the still-warm crust and bake until filling is set, about 20 minutes. Remove pan from oven and let cool to room temperature; then refrigerate for at least 1 hour. To serve, dust the top with confectioners' sugar and cut into 16 squares. Top with more dried lavender, optional.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
1 comment:
Love love love lavender and lemon. Yum!
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