Double-Lemon Shortbread

When you see him eating cake for breakfast, you know you’re onto a good thing. Being the proud baker that I am, it makes my heart sing when Alex enjoys what I create in the kitchen. It can be a bit of a hit and miss thing because we tend to like different things. But I know it’ll be a hit if I use citrus. And citrus is something we have a lot of right now!! We are blessed to have relatives with not just one, but two well-laden fruit trees right now, and we are making the most of it!

On weekends, the boys go visiting, and come back loaded with what the toddler calls, “yum, ball!”. I couldn’t agree more! There is no end to delicious treats one can make with lemons, limes and mandarins. But limes are where my head is right now. There have been two batches of Lime and Ginger Marmalade, and the same of Lime Curd. This is the second time I’ve made this shortbread in as many weeks, and there’s sure to be a batch or two of cookies, as well.

If this lemon glazed shortbread looks familiar, that may be because it looks like the much-loved Lemon Bars, a popular and classic bakery item in the United States. But this recipe, clipped from an old magazine, has a few slightly different characteristics. Baked in round tins rather than square, and topped with a drizzle of lemon icing instead of a shower of powdered sugar, it got rave reviews from the two men who enjoy citrus desserts the most; my husband and my Dad.

Double-lemon shortbread {made with lime}
You will need two to three medium lemons or limes for this recipe.

For the shortbread
1 ½ cups plain flour
1/3 cup icing sugar, sifted
165g butter, softened

For the lemon topping
2 eggs
½ cup caster sugar
3 tablespoons lemon juice
½ teaspoon finely grated lemon rind
2 tablespoons plain flour
½ teaspoon baking powder

For the lemon glaze*
½ cup icing sugar
½ teaspoon finely grated lemon rind
1 tablespoon lemon juice

Preheat oven to 325 deg F (160deg C). Grease and line an 8-inch (20cm) round pan with baking paper, with two long strips placed crossways, overhanging the edge to assist with removal later.

From lemons, grate 1 teaspoon peel and squeeze enough juice to measure 1/3 cup.

In food processor, combine 1 ½ cups plain flour and 1/3 cup icing sugar. Cut butter into small pieces. Add to flour and sugar mixture and blitz until mixture resembles fine breadcrumbs. Tip out into a large bowl, and by hand, knead butter into flour mixture until well blended and mixture holds together. Pat dough evenly into lined cake pan. Bake 25 to 30 minutes until lightly browned; cool in pan on wire rack briefly.

Meanwhile, in bowl, whisk together eggs and sugar until thick, then add baking powder, lemon rind and juice and 2 tablespoons flour.

Pour lemon mixture over shortbread and return to oven. Bake 30 to 35 minutes until lemon mixture is set. Cool lemon-topped shortbread on a wire rack. Allow to cool completely in the pan.

Once cool, slide a knife around the edge under the paper to loosen shortbread from pan. Lift shortbread holding the longer pieces of foil and place gently on a large cutting board. Using a hot, sharp knife, cut into 12 even wedges. Remove shortbread to wire rack and drizzle with lemon glaze. *You may find that there is some icing left over; in my books, that’s a bonus!

Enjoy for breakfast, and stay tuned for my personal favourite version of this dessert. 😉