Lemon And Lavender Glazed Lemon Shortbread Recipes
LEMON AND LAVENDER GLAZED LEMON SHORTBREAD
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.
Provided by RebeccaLee
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 26.6 g, Cholesterol 31.3 mg, Fat 11.9 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 54.8 mg, Sugar 14.4 g
LEMON AND LAVENDER GLAZED LEMON SHORTBREAD
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.
Provided by RebeccaLee
Categories Lemon Desserts
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 26.6 g, Cholesterol 31.3 mg, Fat 11.9 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 54.8 mg, Sugar 14.4 g
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