Lemon Shortbread

shortbread and tea 1662 x 1096 300x197 Lemon Shortbread

Lemon Shortbread and Kenilworth Tea

A wonderfully textured buttery shortbread with fresh lemon zest perfect with a cup of black afternoon tea.



Preheat oven to 325 F. Lightly spray shortbread pan with non-stick vegetable oil spray. (I used a ceramic shortbread pan from Lee Valley, www.leevalley.com)

1/2 cup butter at room temperature

1/2 cup powdered (icing) sugar, unsifted

2 teaspoons lemon zest

1 cup flour, unsifted

Cream the butter until it is light. Add the sugar and lemon zest and beat until creamy. Add the flour gradually and mix in with a spatula, pressing the flour into the butter mixture until it is all absorbed. Turn out onto a lightly floured board and knead gently until smooth.

Firmly press the dough into the shortbread pan. Prick entire surface with a fork.

Bake 30-35 minutes or until lightly browned.

Let the shortbread cool in its pan for 10 minutes before you loosen the edges with a knife. Flip the pan over onto a wooden cutting board. Tap the edges of the pan if it doesn’t come out easily.