Lemon Shortbread good enough for a Royal Wedding

I am so not into the royal wedding.  Ok Will & Kate, we’re all happy for you, now you can go away.  The Snow White soundtrack has been running through my head: “Someday my prince will come…”, as I wonder if Kate might be literally singing this in her head too (while surrounded by newborn woodland animals and a bunch of short men at her service, of course).

Considering my disinterest, today’s post might seem a bit ironic, but I swear I did not do this on purpose.

Last night I made lemon shortbread, simply because I had some lemons on hand.  It was not until this morning, as I’m carrying the treat in to my office, that I think to myself “hmm, last time I had shortbread I was in London.…”  And from there, it was obvious that this post would have to mention the royal wedding, whether I like it or not.

So, Kate, wear your frilly hats and enjoy low tea (with lemon shortbread) and feel like the princess that you now really are.  I hope that your wedding is for you and not for the spectacle of it all, and I hope that your happiness is forever.  But, after the big day, could you all please just go away for a bit?  Enough already!  And by the way, I heard you put a unicorn on your new coat of arms.  What were you thinking!?

Lemon Shortbread
source: Lick the Bowl Good

3/4 c (1 1/2 sticks) unsalted butter, room temperature
3/4 c powdered sugar
1 T lemon zest
1/2 t lemon extract
1 c all-purpose flour
1/2 c yellow cornmeal
1/4 t salt
2 T turbinado/sparkling sugar (like sugar in the raw) (optional)

  • Preheat oven to 325 degrees.  Grease sides and bottom of an 8×8″ baking pan, line with parchment paper, and set aside.
  • With a mixer, combine butter, sugar, lemon zest and lemon extract until light and creamy – about 3 minutes. 
  • Add flour, cornmeal, and salt, mixing on low until moist clumps form. 
  • Spread dough into pan into a smooth layer.  (You’ll probably have to use your hands.)
  • Using a knife or bench scraper, cut bars into the raw dough.  Sprinkle with turbinado sugar (optional).
  • Bake 35-45 minutes, until bars are golden on top.  Immediately re-cut the bars on the pre-scored lines.  (Don’t wait or they’ll be too crumbly to cut.)
  • Cool completely and remove from pan using parchment paper overhang.


serves: 15
calories: 150

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