To assemble, place one of the Lemon Crisps on each of six dessert plates. Arrange half of the melon on Lemon Crisps on plates and top with one-third of the dessert topping. Top each with a second Lemon Crisp. Top with the remaining melon and half of the remaining dessert topping. Top each with a third Lemon Crisp. Dollop with the remaining dessert topping.

If desired, garnish with lavender buds. Makes 6 servings.

Preheat oven to 375 degrees F. In a small bowl, beat 1/4 cup softened butter with an electric mixer on medium speed for 30 seconds. Add 1/4 cup sugar,** 1 teaspoon finely shredded lemon peel, 1/2 teaspoon baking powder, 1/2 teaspoon vanilla, and 1/8 teaspoon salt; beat until combined. Add 2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white; beat until combined. Using 1-1/4 cups cake flour or all-purpose flour, beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined). Shape dough into a ball. On a lightly floured surface, roll dough to 1/16 to 1/8 inch thickness. Using a 2 1/2-inch round scalloped cutter, cut out dough. Place on ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are very lightly browned. Transfer cookies to wire racks; let cool. Makes about 22 cookies.

Store the remaining Lemon Crisps in an airtight container at room temperature for up to 3 days or freeze for up to 6 months. For a quick-and-easy dessert, serve the Lemon Crisps plain or crumble them over plain low-fat yogurt and assorted fruit.

We do not recommend sugar substitutes for this recipe.