Limoncello Squares with Lavender

Lemons are fresh and bright and add a bit of sunshine to whatever you make with them. I recommend dessert! Try my recipe for Lemon Squares with Lavender & Limoncello for a flavorful twist on a classic treat.

At this time of year (we love you February and March!) life in the desert is amazing for so many reasons. Mainly because the fabulous weather means we get to play a lot outdoors (comfortably), people are happy (see lovely weather situation), and also because all around town, people are sharing citrus!

My most recent turn with this fresh fruit was Lemon Squares with Lavender & Limoncello. When life gives you lemons make dessert, am I right? I put a slight twist on this classic goodie by including lavender-scented limoncello into the mix.

If you haven’t had limoncello, try it! It’s an Italian liqueur made from the peel of lemons (where the fragrant oils are) soaked in alcohol like vodka. We haven’t made our own limoncello in a few years, but it’s really easy to do (watch for a recipe coming soon)! The lemon peel and alcohol sit together in a glass jar anywhere from a few days to a few weeks. Then it’s strained and simple syrup is mixed in. It’s very refreshing!

Now let’s get back to these Lemon Squares with Lavender & Limoncello. The base or crust is similar to shortbread, and the lemon topping is thick and citrusy and tinged with lavender. These turned out fabulous! For the crust, I followed a recipe from the Cooking section of The New York Times.

For the filling, I used an old family recipe that I dug out from one of my giant binders filled with clips of recipes from newspapers, and others handwritten on now-stained index cards. The combination of the two was amazing.

The hardest part about making these Lemon Squares with Lavender & Limoncello is the wait for them to bake and cool before you can enjoy them.

Limoncello Squares with Lavender

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• Author: Patricia Conte
• Total Time: 90 minutes
• Yield: Makes 16 1x
• Diet: Omnivore

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Description

These bright, citrusy squares are a delightful treat. The lavender adds a unique floral note that perfectly complements the limoncello.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/4 cups (296 ml) all-purpose flour
• 3 tbsp confectioners’ sugar
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 10 tbsp cold butter
• 1 tsp grated lemon zest
• Parchment paper
• Nonstick cooking spray
• 1 1/2 tsp dried lavender
• 1/4 cups (59 ml) limoncello
• 1 cups (237 ml) sugar
• 1/2 tsp baking powder
• 3 eggs
• 5-6 tbsp lemon juice
• 1/2 tsp grated lemon zest
• Confectioners’ sugar

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Instructions

1. For the crust
2. Preheat oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper, letting it overhang slightly. Lightly spray with nonstick cooking spray and set aside.
3. Add flour, confectioners’ sugar, granulated sugar, and salt to a large bowl; whisk to combine.
4. Add butter and lemon zest; use a pastry blender or two forks to mix until crumbly.
5. Transfer mixture to baking dish; spread evenly and pat firmly.
6. Bake until lightly golden, 30–35 minutes. Remove from oven and cool slightly on a wire rack.
7. For the filling
8. Add limoncello and lavender to a small saucepan over medium-high heat. Bring just to a boil, then turn off heat and cover. Let sit 15 minutes.
9. Strain out lavender and discard. Set aside liquid.
10. Increase oven temperature to 350°F (177°C).
11. Add sugar and baking powder to a bowl; mix to combine. Add eggs, lemon juice and zest, and limoncello; mix well.
12. Pour mixture over crust and bake for 30–35 minutes, or until lightly golden and slightly firm.
13. Cool on a wire rack. Optionally, refrigerate to cool completely.
14. Use overhanging parchment paper to remove from pan. Cut into squares and sprinkle with confectioners’ sugar.

Notes

• To intensify the lavender flavor, gently bruise the dried lavender buds before adding them to the limoncello.
• For a richer crust, use cold unsalted butter and work quickly to prevent melting.
• Store leftover squares in an airtight container in the refrigerator for up to 3 days; they will keep their flavor and texture best when stored in a cool environment.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 25
• Sodium: 50
• Fat: 15
• Saturated Fat: 9
• Unsaturated Fat: 6
• Carbohydrates: 30
• Fiber: 1
• Protein: 2
• Cholesterol: 50

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