Lemon Poppy Seed Shortbread combines the delicious flavor of lemon poppy seed with the crisp, buttery goodness of a shortbread cookie.
I love a good shortbread and have made several different variations. I love this toffee shortbread with tiny bits of toffee! Dark Cherry Shortbread is perfect for dunking in tea and this Chocolate Caramel Shortbread tastes just like one of my favorite cookies.
I think I’ve mentioned before how much I love it when my blog readers share their yummy recipes with me and today’s recipe for lemon poppy seed shortbread is one of them. My love for anything lemon is well known. I enjoyed this recipe it so much I made it twice this week. The shortbread is light and tender and a nice subtle lemon flavor to it. It’s the perfect thing to crave any lemon craving because it comes together quickly and easily and it’s delicious.
How to Make Lemon Poppy Seed Shortbread
- Use a food processor but if you don’t have one it can be made in a blender or done by hand with a pastry blender.
- Place the butter, flour and sugar into the food processor and fitted with the metal blade and pulse until combined.
- Add in poppy seeds and lemon zest and pulse just a few times to incorporate. The mixture will look dry and crumbly.
- Press the mixture into a 9 inch tart pan with a removable bottom. You can also use a cake pan but the removable bottom makes it much easier to remove.
- Bake at 350 degrees F. for 20-25 minutes, just until the edges begin to turn golden brown.
- Remove from the oven and take off the outer ring of the tart pan.
- Use a knife to slice the shortbread. 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! The second time I made it, I didn’t forget to slice it right away.
This lemon poppy seed shortbread cookie is just as good the second day, maybe even better but I rarely have any left the second day. I have also made a variation by using orange zest instead of lemon. Next time I’m going to try lime zest!
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Lemon Poppy Seed Shortbread Recipe
Lemon Poppy Seed Shortbread
- 1/2 cup unsalted butter cold, 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
Originally posted April 9, 2010
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