The Squares Get a Boost

Lemon-Lavender Squares

I have a special place in my heart for lemon squares. On top of a mountain in Tennessee, lies the small college town of Sewanee. Within the Sewanee gates is a quaint dining place by the name of The Blue Chair. While in college at Sewanee, I frequently grabbed the best scrambled cheese eggs and a vanilla milkshake for breakfast. On my way out I would grab a few of their famed lemon squares to snack on later in the day. This recipe is a recreation of my beloved lemon squares with an added twist of dried lavender to the crust. As the smell of the baking crust filled my kitchen, it took me back to those wonderful Saturday Blue Chair breakfasts and the dear friends I shared them with.

Lavender-Lemon Square Recipe

Makes: 24 

Prep Time: 15 minutes

Cook Time: 35 minutes

Crust

3/4 cup unsalted butter, cubed

1/2 cup confectioner's sugar

2 cups all-purpose flour

1/2 cup almonds, ground

2 teaspoons dried lavender flowers

2 teaspoons lemon zest

Filling

1 cup of sugar

1/3 cup all-purpose flour

1/2 teaspoon baking soda

4 eggs

1/2 cup fresh lemon juice

1 teaspoon lemon zest

Preheat oven to 350 degrees. 

In a medium bowl, cream butter and confectioner's sugar. Add the flour, ground almonds, lavender and lemon zest. Beat until dough looks like crumbs. Press dough into an ungreased 13 x 9 baking dish. Bake for 15-20 minutes until edges are golden brown. 

For the filling, combine sugar, flour, baking soda, eggs and lemon juice in a medium bowl. Whisk until combined. Pour over warm crust. Bake for another 20-25 minutes until top is light golden brown. Remove and let cool. Cut squares and lightly dust with confectioner's sugar. 

Serve immediately or refrigerate.