I am going to kick off our Lovely Lemon series of posts with a recipe I found over at How to be a Domestic Goddess.
I loved these lemon shortbread bars and I think I could have eaten the entire pan myself. It is a good thing I cut the recipe in half or I would have been in trouble!!
But first I have a photo of the Lovely Lemon Giveaway items. My two favorite kitchen tools to use when working with lemons!
A microplane is essential for any recipe calling for lemon rind! And then a lemon squeezer – perfect for getting every little bit of juice out of that lemon!!
So if you haven’t entered the giveaway yet – there is still time. Just email me your favorite lemon recipe by clicking on the contact link above and then go back to the Giveaway post – here - and leave me a comment letting me know you sent me a recipe. Easy! You have until Friday night to do it!
I have so many amazing lemon recipes arriving in my inbox daily! I love it. I bought my big bag of lemons today and I am ready to get baking and cooking! Can’t wait to share some of the recipes with you.
Now for the lemon shortbread recipe. These would be a perfect addition to any cookie plate or tea party but please don’t wait until the holidays to try them. They are too good for that!
For the dough
4 1/2 C all-purpose flour
1 tsp salt
1 C granulated sugar
1 Tbsp. plus 1 tsp. fresh grated lemon zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 C fresh lemon juice
For the glaze
1 C confectioners sugar 2 Tbsp. butter, softened2 Tbsp. fresh lemon juice
To prepare the dough
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour and salt.
In a large mixing bowl, add sugar and zest – use your fingers to massage the zest into the sugar until very fragrant and combine. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10″ x 15″ baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.
To prepare the glaze
In a small bowl, whisk together confectioners’ sugar, butter and lemon juice until smooth. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired. Set aside and let stand at least 30 minutes before cutting.
Makes about 40 cookies.