Lemon Poppy Seed Shortbread

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.

LEMON POPPYSEED SHORTBREAD

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.

LEMON POPPYSEED SHORTBREAD

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!

LEMON POPPYSEED SHORTBREAD

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 shorbread - Page 466

Lemon Poppy Seed Shortbread
 
Ingredients
  • ½ cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
  • 1 cup all-purpose flour, spooned and leveled
  • ½ cup powdered sugar
  • ⅛ teaspoon kosher salt
  • 2 teaspoons grated lemon zest
  • 2 teaspoons poppy seeds
Instructions
  1. Heat oven to 350° F.
  2. Butter a 9-inch fluted removable-bottom tart pan or round cake pan
  3. In a food processor fitted with the metal blade, process the flour, sugar, butter, and salt until moist clumps form
  4. Add the lemon zest and poppy seeds and pulse once or twice just to combine
  5. Press the mixture evenly into the prepared pan
  6. Bake until lightly golden, 20 to 25 minutes
  7. Using a serrated knife, cut the warm shortbread into 12 wedges
  8. Let the wedges cool completely before removing them from the pan
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Valerie H. says

    I’m running a copy of this recipe off right now. If you made it twice this week alone, it must be really good! That’s my kind of recipe! Thanks Bridee and Leigh Anne!

  2. Carolyn says

    I made it this morning. It just melts in the mouth. Grandson popped in and really enjoyed it. Not a large quantity but so simple to make.

  3. Mary in AZ says

    I stumbled onto your blog earlier today and all your lemon recipes hooked me. I couldn’t resist making this after dinner tonight. YUM! Thanks for the recipe. I love your site and all the great food photography. I’ll be back.

  4. says

    Well i am coming to this post from your Toffe Shortbread post.I have saved both the recipes and will definitely try one of them by today. Both seems yummy but i will tell which one is better after trying them.Thanks again for sharing whole recipes.

Trackbacks

  1. […] like my shortbread thin and crisp – not thick. You may remember the yummy lemon poppyseed shortbread I shared almost two years ago.  It is lovely and is the perfect companion to a cup of tea.  I […]

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