Salty Lemon Shortbread
50 min24 cookies
Buttery shortbread with bright lemon zest and a crunchy flaky-salt sugar crust.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine a 9×13 baking dish or two 9" cake pans with parchment paper | ||||||
| Finely grated zest of 1 lemon (for topping) | Rub zest, sugar & salt together | Pat dough into pan, fork-dot top, press lemon-rubbed sugar on top | Bake 350°F / 175°C, 30–35 min (9×13) or 20–25 min (9" pans) | Cool slightly, lift parchment, cut into 1×3" bars or 1–1½" wedges | Cool completely before serving | |
| 55 g granulated sugar (for topping) | ||||||
| Flaky sea salt | ||||||
| 2½ sticks / 283 g unsalted butter, cold, cut into 1" pieces | Beat butter, sugars, zest, preserved lemon, salt & vanilla until fluffy, 3–5 min | Add flour, beat to blend | ||||
| 30 g powdered sugar | ||||||
| 165 g granulated sugar (for dough) | ||||||
| Finely grated zest of 2 lemons (for dough) | ||||||
| ½ preserved lemon, seeds removed, finely chopped (optional) | ||||||
| 4 g kosher salt | ||||||
| 5 g vanilla extract | ||||||
| 325 g all-purpose flour | ||||||
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