Lemon Shortbread for Ceramic Shortbread Pan
Delight in the buttery, citrus-infused goodness of Lemon Shortbread baked perfectly in a ceramic shortbread pan! This elegant recipe combines the rich, crumbly texture of classic shortbread with the refreshing zing of lemon zest and juice, creating a treat that's as visually stunning as it is delicious. Designed specifically for a ceramic molded pan, the dough effortlessly captures intricate designs, making it ideal for gifting, tea parties, or an Instagram-worthy presentation. With minimal prep, a delicate balance of sweet and tangy flavors, and an optional dusting of powdered sugar, this recipe is your go-to for impressing guests or elevating your afternoon snack game. Perfect for lovers of homemade shortbread and citrus desserts!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 240 grams All-purpose flour
- 60 grams Cornstarch
- 1 teaspoon Salt
- 1 tablespoon Lemon zest
- 2 teaspoons Lemon juice
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease your ceramic shortbread pan with butter or a thin layer of neutral cooking oil.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2 minutes.
In a separate bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the dry mixture to the creamed butter and sugar.
Mix until just combined, then add the lemon zest and lemon juice. Knead the dough briefly with your hands to bring it together into a smooth ball.
Press the dough firmly and evenly into the ceramic shortbread pan, making sure to fill the decorative grooves and ridges. Smooth the surface using the back of a spoon or an offset spatula.
Using a fork, prick the dough all over to prevent bubbling while baking.
Place the shortbread pan on the middle rack of the oven and bake for 25-30 minutes, or until the edges are lightly golden.
Remove the pan from the oven and let the shortbread cool in the pan for 10 minutes.
Carefully invert the pan onto a clean work surface or cutting board to release the shortbread. If it doesn't release easily, run a knife gently around the edges of the pan.
While the shortbread is still warm, use a sharp knife to slice it into wedges or squares along the design lines of the ceramic pan.
Let the pieces cool completely, then dust with powdered sugar, if desired. Serve and enjoy!
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 355.8 g | 129% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 116.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
