A Taste of Travel looks at the ways food connects us with a culture and each other. Sharing the recipes and restaurants we have encountered along the way…
Channeling the wild heather of the Scottish Highlands, the lavender combines a floral note with the vibrancy of lemon curd–like filling to make an unforgettable flavor combination. Make the Lavender Lemon Shortbread Bars in a large baking dish, then cut into squares or press the shortbread crust into individual mini-tart pans before baking for fancy individual tarts. The shortbread stands alone as a great tea biscuit too!
This dish was developed for a “Recipes From a Scottish Castle Kitchen” cooking class taught by Shawnie at the Seasoned Farmhouse in Columbus, Ohio. If you are interested in the castles, cooking, and culture of Scotland, take a look at our signature Scottish Highlands Adventure tour! With only 6-10 guests, you will get an close and personal tour of the most breathtaking scenery, dreamy castles, and exquisite local food. Shawnie, who lived in Edinburgh and worked as an architectural historian for Historic Scotland, will guide you on and off the beaten path.
Lavender Lemon Shortbread Bars
FOR THE CRUST
- 3/4 cup un-salted butter, cold
- 2 cup all purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon dried lavender blossoms
- 1/4 teaspoon Kosher salt
- 3 Tablespoons water, cold
FOR THE FILLING
- 4 large eggs
- 2 egg yolks
- 2 cup granulated sugar
- 3/4 cup flour
- 1 cup lemon juice, from about 4 lemons
- 2 Tablespoons lemon zest
- powdered sugar for dusting
For the SHORTBREAD
Preheat oven to 350°F. Line a 9″ x 13″ x 2″ baking pan (metal preferably) with parchment paper with the paper slightly folding over the sides. If you do not have parchment paper heavily grease the pan.
In a food processor or a stand mixer, add butter, flour, sugar, lavender, and salt.
Pulse or mix until the dough starts to come together.
Slowly add the water one tablespoon at a time. Mix until the dough is moist and crumbly.
Scrape the dough into the prepared pan and with your fingers press the dough into the pan forming a crust.
Place it in the oven and bake for 25 minutes until slightly golden.
For the FILLING
While the crust is baking start on the filling. Zest and juice the lemons.
With a mixer or simply by hand in a large bowl, beat the eggs and egg yolks.
Add sugar and flour to the eggs and mix until smooth.
add lemon juice and zest and gently stir until combined.
Pour the filling onto the crust and place in the oven. Bake for 30 to 35 minutes until set.
Remove from the oven and allow to cool in the pan for 30 minutes. Place in the refrigerator for 2 hours before cutting.
Dust with powdered sugar before serving.