Lavender Rosemary Shortbread Base

1. Preheat oven to 325℉
2. Grease and line an 8"x8" baking dish with parchment paper, leaving enough sticking out two sides for easy removal
3. In a mixing bowl combine the sifted flour, both sugars, salt, and finely chopped rosemary with a wooden spoon until fully combined.
4. Slowly drizzle in Durant Olive Mill Rosemary Fused Olive Oil and mix until a coarse dough forms. Use your hands to crumble and break apart any dry lumps.
5. Press the dough into the bottom of the parchment-lined baking dish until an evenly distributed layer of shortbread is formed
6. Using a fork or chopstick, poke shallow dots throughout the dough to prevent puffing.
7. Bake for 30-40 minutes, or until the top of the shortbread has turned golden brown, and remove from the oven (though the base does not need to cool before continuing).

Lemon Curd Filling

1. While the shortbread bakes, vigorously whisk all of the curd ingredients together until well combined.
2. Once shortbread has finished baking, pour the lemon curd mixture over the shortbread base and return to the oven between 30-45 minutes (depending on your oven). They are ready with you can see a slight wiggle in the center but the edges stay completely set.
3. Wait at least 30 minutes before cutting into the cooled bars but they taste best once they’ve chilled in a cold refrigerator overnight.
4. Garnish with powdered sugar, Durant Kitchen Culinary Lavender, and lemon rings immediately before serving.