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Lemon Shortbread

4.2

(25)

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Lemon ShortbreadJack Anderson

The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.

Recipe information

  • Yield

    Makes 24 wedges

Ingredients

1 1/2 cups all purpose flour
2/3 cup sugar
1/4 cornstarch
2 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Preparation

  1. Step 1

    Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.

    Step 2

    Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)

TagsCookieDessertScottishBritishEuropeanLemonCitrusFruitNut FreeEasy5 Ingredients or FewerMake AheadBakingFood ProcessorEpicurious
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