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Limoncello Squares with Lavender

Patricia Conte
Course Dessert
Servings 9

Ingredients
  

For the crust

  • 1-1/4 cup all-purpose flour
  • 3 tablespoons confectioners’ sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 10 tablespoons cold butter cubed
  • 1 teaspoon grated lemon zest
  • Parchment paper
  • Nonstick cooking spray

For the lemon mixture

  • 1-1/2 teaspoons dried lavender plus extra as garnish
  • 1/4 cup limoncello
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 3 eggs beaten
  • 5-6 tablespoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • Confectioners’ sugar as garnish

Instructions
 

For the crust

  • Preheat the oven o 325 degrees F. Line a 9x9-inch baking dish with the parchment paper so it overhangs slightly over the edges. Lightly spray it with the nonstick cooking spray and set aside.
  • Add the flour, confectioners’ sugar, granulated sugar, and salt to a large bowl and whisk to combine.
  • Add the butter and lemon zest to the mixture. Use a pastry blender (or two forks), to mix the butter into the dry mixture until crumbly.
  • Transfer the mixture to the baking dish. Spread it evenly across the bottom, and pat it down firmly with your hands.
  • Bake until lightly golden, 30-35 minutes. Remove from the oven and place on a wire rack to cool slightly.

For the filling

  • Add the limoncello and lavender to a small saucepan over medium-high heat. Bring the mixture just barely to a boil, then turn off the heat and add a lid. Allow it to sit for about 15 minutes.
  • Strain the lavender from the liquid and discard. Set aside the liquid.
  • Increase the oven’s temperature to 350 degrees F.
  • Add the sugar and baking powder to a bowl, and mix to combine. Add the eggs, lemon juice and zest, and the limoncello. Mix well.
  • Pour the mixture over the crust and bake for 30-35 minutes or until lightly golden and slightly firm.
  • Cook on a wire rack. If you’d like, you can place the pan in the refrigerator for a bit to cool completely.
  • Use the overhanging parchment paper to remove from the pan. Cut into squares and sprinkle the tops with confectioners’ sugar.