Lemon Shortbread

I've only recently been able to get back to experimenting in the kitchen. First on my list was Lemon Shortbread. I first tasted this wonderful delight many years ago when visiting a dear friend who at the time was living in Cardiff. We were both just learning about organic whole foods and eagerly shared new finds with each other. And so I was introduced to Duchy Originals Sicilian All Butter Shortbread. It was and is for me the perfect treat.



Since moving to Florida it is a treat I've been without, and missed. So I finally decided it was time to make my own version of this light, sweet, tangy treat.

This is my own original lemon shortbread recipe. So far I have not found anyone who hasn't liked the taste of it.

1 cup butter
1 lemon (juice and grated rind)
1/2 cup sugar
2 cups flour
1/8 teaspoon salt
1/4 teaspoon baking powder
2 tablespoon of sugar to garnish

Beat the butter until light and creamy (this step makes everything else easier.)
Beat in the juice & rind of 1 lemon.
Beat in the sugar. (All this beating does make a very light crisp shortbread.)
Add everything else and mix thoroughly.
Form into marble size balls.
Place on a baking tray (cookie sheet) and flatten each ball to about 1/3 inch thick.
Bake in a moderate (350f/gas 4/180c) oven for about 15 minutes.
Sprinkle with sugar while still warm, and leave on the tray for a few minutes before transferring to a cooling rack.

Allow to cool and enjoy. These are very complimentary to a nice warm cup of Earl Grey tea.

This post and recipe are dedicated to that wonderful friend mentioned above. She knows who she is and I know she will enjoy trying this recipe for herself.