Ingredients for Lemon Shortbread For Ceramic Shortbread Pan
- 1 cup (2 sticks) softened unsalted butter
- 1 cup powdered sugar
- Lemon Peel
- 2 1/2 cups all-purpose flour
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How to Make Lemon Shortbread For Ceramic Shortbread Pan
- Preheat oven to 325°F (160°C).
- Cream together 1 cup (2 sticks) of softened butter until light and fluffy.
- Gradually cream in 1 cup powdered sugar and the zest of 1 large lemon.
- Gradually add 2 1/2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently until smooth (about 1 minute).
- Lightly spray your shortbread pan with non-stick cooking spray.
- Press the dough firmly and evenly into the prepared pan.
- Prick the dough all over with a fork.
- Bake for 30-35 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool in the pan for 10 minutes.
- Run a thin knife around the edges to loosen the shortbread.
- Invert the pan onto a wire rack or wooden cutting board to release the shortbread.
- If the shortbread sticks, gently tap the bottom of the pan.
- Cut into serving pieces while still slightly warm.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
237g
Fat
292g
Carbs
51g
