When Life Gives You Lemons...Make Lemon Shortbread

My mom and grandmother recently made a trip out here to visit me. We had a lovely time moseying around town, exploring the flora and fauna, and relaxing. One day we tore out a few pages from Sunset Magazine and Cooking Light and headed for the Saturday morning farmers' market. Farmers' Market Potato Salad, Romano Bean Salad, and Pancetta Salmon Kebabs were on the menu for the evening. We also picked up some Meyer Lemon Quark (a German soft cheese) from the cheese stand at the market--it pairs perfectly with strawberries! And, of course, the meal wouldn't be complete with out dessert (or two, since I guess strawberries count as dessert, too...), so I made Lemon Shortbread with lemons from our lemon tree.



This recipe is quick and easy and totally satisfying (also good with Meyer Lemon Quark!). Try it with your coffee or tea as a breakfast treat, too!

Buttery Lemon Shortbread
from Luscious Lemon Desserts

2 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup sugar
1/4 cup finely grated lemon zest
1/4 cup unsalted butter (room temp.)
1 tsp. pure lemon oil

1. Position racks in upper and lower thirds of oven and preheat the oven to 325 F. Butter 2 large nonstick baking sheets.

2. Whisk together the flour, cornstarch and salt in medium bowl.

3. Process the sugar and zest in a food processor until zest is finely ground (optional, but nice touch).

4. Beat the butter with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the sugar mixture and the lemon oil and beat until combined well. Reduce the speed to low, add the flour mixture, and beat just until blended; the dough will be crumbly.

5. Knead the dough in the bowl for 2 minutes, or until it begins to come together when a small bit is pressed between your fingers. Divide the dough into 4 equal pieces. Place 2 of them on each baking sheet and pat each piece into a 5-inch round disk about 1/2 inch thick. Score the surface of each disk into 8 wedges, using the tines of a fork. Press around the outer edge of each disk with the tines.

6. Bake for 12 minutes, rotate the baking sheets between the upper and lower oven racks, and back for 12 to 13 minutes longer until the shortbreads are light golden brown. Remove from the oven and cut through the scored lines. Remove the shortbreads from the baking sheet and let cool slightly on a wire rack. Store in airtight containers.