Description
Crispy Lemon Shortbread That Melts in Your Mouth
Ingredients
Scale
- 1 cup Granulated Sugar (Swap for coconut sugar for a healthier option.)
- 1 large lemon Lemon Zest (Use only the yellow part for the best taste.)
- 2 cups Unsalted Butter (At room temperature for creaminess.)
- 0.5 tsp Salt (Fine sea salt preferred for even distribution.)
- 1 Tbsp Lemon Paste (Alternatively, use 1 tsp lemon extract.)
- 4 cups All-Purpose Flour (Can use gluten-free flour, but texture may vary.)
- 1 Tbsp Sparkling Sugar (Optional for a decorative crunch.)
Instructions
- Preheat your oven to 350°F (175°C) and position the oven rack in the middle.
- In a food processor, pulse granulated sugar with the zest of one large lemon until the mixture turns pale yellow.
- In a mixing bowl, combine the lemon sugar, unsalted butter, salt, and lemon paste (or extract). Beat until light and fluffy.
- Gradually sift in all-purpose flour and mix on low speed until just combined.
- Transfer the dough to a 10-inch tart pan, press evenly, and prick lightly with a fork.
- Sprinkle sparkling sugar over the surface and bake for about 40 minutes until edges are golden brown.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack and scoring into wedges.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg