Lemon Shortbread

1. Preheat your oven to 350F Set the rack in the middle of the oven.

for the lemon sugar

1. Put the sugar and lemon zest in the bowl of a full sized food processor fitted with the metal blade. Process until the zest is completely incorporated into the sugr and it is pale yellow. I like to pulse first and then process briefly. This should only take a minute.

for the lemon shortbread

1. Put the lemon sugar into a stand mixer or a large mixing bowl and add the butter, salt, and lemon paste or extract. Cream together until well combined.
2. Add the flour and blend just until completely incorporated.
3. Transfer the dough to your tart pan. I like to drop pieces of dough all over the bottom of the pan to distribute it more or less evenly.
4. Then press/pat the dough into a flat even surface across the pan surface. I like to use an offset spatula to help with this process.
5. Use the tines of a fork to prick the surface of the dough all over. This will help prevent the dough from puffing up as it bakes. Sprinkle with sparkling sugar.
6. Bake the tart for about 40 minutes, until just starting to turn golden around the edges.
7. Let the tart cool in the pan for about 10 minutes, then gently lift the bottom of the pan out from the sides. I like to lightly score my dough with my knife as a guide for slicing.
8. While the tart is still warm (and soft) slice it into wedges. You can slice in 8 or 16 slices, depending on how large you want your servings to be.
9. Serve as is, or with fresh berries and whipped cream.