Lemon Shortbread
User Reviews
5
Lemon Shortbread
Description
The Lemon Shortbread recipe highlights the use of lemon zest incorporated into the sugar to infuse the dough with citrus aroma and flavor before blending with butter, flour, and lemon paste or extract. Once mixed, the dough is pressed flat in a tart pan and perforated with a fork to keep it from rising unevenly while baking. The resulting shortbread has a delicate crumb with a buttery base that is brightened by the lemon component. The texture is tender yet holds together well for slicing or serving in wedges.
This shortbread suits occasions where a subtle fruity note is desired to lift the richness often associated with butter cookies. It pairs well with plain tea, coffee, or a light dessert spread. Since it is baked in a tart pan, the shape is convenient for slicing and sharing.
Ingredients
lemon sugar
- 1 cup granulated sugar
- lemon zest zest of 1 large lemon, peeled with vegetable peeler, yellow part only
shortbread
- 2 cups unsalted butter at room temperature
- 1/2 tsp salt
- 1 Tbsp lemon paste buy lemon paste here, can substitute 1 tsp lemon extract
- 4 cups all-purpose flour
- 1 Tbsp Sparkling Sugar buy sparkling sugar here
Instructions
- Preheat your oven to 350F Set the rack in the middle of the oven.
for the lemon sugar
- 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
- 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.
- Add the flour and blend just until completely incorporated.
- 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.
- 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.
- 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.
- Bake the tart for about 40 minutes, until just starting to turn golden around the edges.
- 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.
- 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.
- Serve as is, or with fresh berries and whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 77mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 709IU | 14% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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