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Lemon and Lavender Glazed Lemon Shortbread

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RebeccaLee

A deliciously simple shortbread made with Meyer lemons, and topped with a homemade lavender flower and Meyer lemon glaze. This is an adapted recipe from several I've found over the years, which I combined and perfected from my Grandma's lemon shortbread.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan.
  3. Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely.
  4. Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.
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Reviews

sanniam
0
1/25/2014

Very dry, not much lemon flavor and the lavender flavor is overwhelming in the glaze.