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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 219 Calories

Ingredients

• ¼ cup confectioners' sugar
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ cup milk
• 1 cup confectioners' sugar
• 1 ½ tablespoons white sugar
• ¾ teaspoon lemon juice
• ¾ teaspoon lemon zest
• ¾ cup unsalted butter, at room temperature
• 1 ½ tablespoons dried lavender flowers
• 1 tablespoon Meyer lemon juice, or as needed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.