Texas Farmers Market Leaderboard January 2021

Meyer Lemon Shortbread


Courtesy of Jessica Maher


Meyer Lemon Shortbread


For 4 Person(s)


  • 4 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 3/4 pounds unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 Meyer lemons' zest, finely chopped
  • 2 Meyer lemons' juice
  • Egg wash for brushing
  • Meyer lemon sugar (finely chopped Meyer lemon zest combined with sugar), for rolling

Meyer Lemon Shortbread Directions

  1. Preheat the oven to 350°.
  2. Whisk together the flour, baking powder and salt in a bowl.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, zest and juice and mix until well combined. Add in the flour mixture in two parts, mixing to combine after each addition.
  4. Form the dough into two 12-inch logs, then wrap the logs in parchment paper and chill for at least 2 hours.
  5. When ready to bake, brush the logs with the egg wash and roll in the Meyer lemon sugar. Slice the logs into half-inch rounds and bake for 11 minutes on parchment-lined baking sheet—rotating the sheet halfway through baking. Allow to cool for 5 to 10 minutes, then cut each cookie in half to look like a citrus slice and allow to cool completely.

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