Ingredients
For the Shortbread Crust
2 cups (240g) all-purpose flour
1 cup (226g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
For the Lavender Lemon Filling
4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
1/3 cup (40g) all-purpose flour
1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest
1 1/2 teaspoons culinary dried lavender, finely ground
Pinch of salt
Optional Garnish
Powdered sugar for dusting
Extra lemon zest
Edible dried lavender buds
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
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In a mixing bowl, cream softened butter and sugar until light and fluffy, about 2–3 minutes. Add vanilla extract and salt.
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Mix in flour just until combined. Do not overmix. Press dough evenly into the prepared pan.
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Bake crust for 18–22 minutes until lightly golden around the edges and set in the center.
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While crust bakes, whisk eggs and sugar until smooth and slightly pale.
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Whisk in flour until fully incorporated.
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Stir in fresh lemon juice, lemon zest, finely ground culinary lavender, and salt until smooth and aromatic.
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Pour filling over the warm crust immediately after removing it from the oven.
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Reduce oven temperature to 325°F (160°C) and bake for 20–25 minutes until the center is set but slightly jiggly.
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Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
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Lift out using parchment, dust with powdered sugar, and cut into squares using a clean, sharp knife
Notes
Use only culinary-grade lavender to avoid bitterness.
• Finely grind lavender for even flavor distribution.
• Do not overbake; the center should slightly jiggle when done.
• Chill fully before slicing for clean edges.
• Wipe knife between cuts for professional presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian