I think I’ve mentioned before how much I love it when my blog readers share their yummy recipes with me – if I haven’t mentioned it in a while – I LOVE IT!.
Today’s recipe is thanks to Bridee. After reading my post on lemon poppy seed bread Bridee though I might enjoy a recipe for lemon poppy seed shortbread. Well, she was right.
In fact I enjoyed it so much I made it twice this week.
It is so easy to make. I made mine in my food processor but if you don’t have one Bridee made hers in a blender and it worked great.
The shortbread is light and tender and a nice subtle lemon flavor to it.
Just don’t make the same mistake I did the first time I made it. I got a little distracted after I pulled it out of the oven and by the time I got around to slicing it, it was cool. Shortbread doesn’t cut well when it’s cool, it needs to be cut while it is still warm.
Although it still tasted fabulous I ended up with a broken mess of shortbread. There was no way I was letting it go to waste though so I just put the pieces in a little cellophane bag, tied it up with a pretty pink ribbon and took it to the lunch I was having with some girlfriends. We ate the whole bag while we waited for our lunch to be served!
Bridee said that it was just as good if not better the second day. I wouldn’t know, none of mine made it to the second day!
Another fun variation would be to add orange zest instead of lemon. Even lime would be yummy!
The recipe calls for a 9 inch tart pan with a removable bottom. My pan was 10 inches so I just baked it for a shorter time.
Thanks for sharing Bridee!
Lemon Poppy Seed Shortbread
1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
1 cup all-purpose flour, spooned and leveled
1/2 cup powdered sugar
1/8 teaspoon kosher salt
2 teaspoons grated lemon zest
2 teaspoons poppy seeds
Heat oven to 350° F. Butter a 9-inch fluted removable-bottom tart pan or round cake pan.
In a food processor fitted with the metal blade, process the flour, sugar, butter, and salt until moist clumps form. Add the lemon zest and poppy seeds and pulse once or twice just to combine. Press the mixture evenly into the prepared pan. Bake until lightly golden, 20 to 25 minutes.
Using a serrated knife, cut the warm shortbread into 12 wedges. Let the wedges cool completely before removing them from the pan.