When my friends invited us over for a summer BBQ in their backyard I knew this was the recipe to make. Light buttery shortbread with a hint of lemony summerness.
Cut into thin wedges, it was the perfect handheld dessert to munch on while watching the little ones chase each other around the yard with the wild abandon only the young can truly embrace. I left the last few pieces at the party when we left and got the evil eye from Steve when I got home and he found out that it didn’t come home with us.
I don’t remember which cookbook I copied it from but it seems like it was Martha Stuart or Williams Sonoma. Either way, it’s quick, easy and totally delicious.
You can also add a little pink gel food coloring and wala, pink lemonade shortbread. Perfect for a little girls tea party.
Lemon Zest Shortbread
2 cups all purpose flour
1/3 cup granulated sugar, plus 1 tbs for sprinkling
1/3 cup confectioner’s sugar
2 tsp grated lemon zest
1/4 tsp salt
1 cup unsalted butter, cut into pieces, at room temp
1. Preheat oven to 325 degF.
2. In a food processor, combine the flour, 1/3 cup of granulated sugar, confectioner’s sugar, lemon zest and salt. Pulse briefly to combine. Add the butter and process just until the mixture resembles coarse meal. Turn the dough out onto a floured work surface and gather it into a rough ball.
3. Pat the dough evenly over the bottom of an ungreased 10 inch springform pan. Press the tines of a fork around the edge to form a decorative border, and then pierce the surface every 2 inches with the fork.
4. Sprinkle the surface with the 1 Tbs of granulated sugar.
5. Bake until lightly golden at the edges and the center is firm to the touch, 45-50 minutes. Transfer to a wire rack and let cool in pan for 10 minutes.
6. Remove the sides of the pan. Using a long sharp knife, score the shortbread into thin wedges, and then let cool completely before cutting and serving.