Description
These Lemon Shortbread Cookies are a delightful blend of buttery richness with a bright, zesty lemon flavor. Tender and crumbly, they’re baked low and slow to achieve the perfect texture, making them an ideal treat for afternoon tea or a refreshing dessert.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 1 tsp kosher salt
Wet Ingredients
- 2 tbsp lemon zest (approximately 2 lemons)
- 1 tbsp fresh lemon juice
- 16 tbsp (2 sticks) unsalted butter, room temperature
Instructions
- Combine Dry Ingredients: In a food processor, mix the all-purpose flour, granulated sugar, cornstarch, and kosher salt until evenly blended, about 20 seconds.
- Add Lemon Flavor: Incorporate the lemon zest and fresh lemon juice into the dry mixture, ensuring even distribution of the citrus flavor.
- Incorporate Butter: Cut the softened unsalted butter into tablespoon-sized pieces and add them to the food processor. Pulse until the dough resembles a coarse meal that, when pressed, forms a ball but appears crumbly in the bowl.
- Press Dough into Pan: Firmly press the dough into an 11-inch tart pan with a removable bottom or a 10-inch cake pan, distributing it evenly to create a solid shortbread base.
- Score the Dough: Using a sharp knife, lightly score the dough into eight wedges without cutting all the way through, facilitating easier slicing after baking.
- Bake the Shortbread: Place the pan on a parchment-lined sheet pan and bake at 300°F for 40-50 minutes if using a tart pan, or 50-60 minutes for a cake pan, until the edges feel firm to the touch.
- Slice While Warm: Remove the shortbread from the oven and cut fully along the scored lines while still warm to avoid cracking.
- Cool and Serve: Allow the shortbread to cool completely in the pan before removing the wedges and enjoying.
Notes
- Using room temperature butter helps achieve the proper dough texture for easy blending.
- Scoring the dough before baking ensures even portions and clean slices.
- For a more pronounced lemon flavor, increase zest by 1 teaspoon or add a touch more lemon juice.
- Store in an airtight container to maintain freshness for up to a week.
- Make sure to use parchment paper under the pan to catch any potential drips and ease pan cleanup.
