Ingredients:

  • 180g all-purpose flour
  • 100g granulated sugar
  • 170g unsalted butter, cold and cubed
  • 2 tablespoons fresh lemon zest
  • 0.25 teaspoon fine sea salt
  • 120g confectioners’ sugar, sifted
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest for garnish

Instructions:

  1. Place 100g of granulated sugar and 2 tablespoons of fresh lemon zest in a large bowl. Use your fingertips to rub the zest into the sugar for about 2 minutes until the sugar is fragrant and damp. Note: This releases the oils for a deeper flavor.
  2. Add 180g of all purpose flour and 0.25 teaspoon of fine sea salt to the sugar. Toss in 170g of cold, cubed butter.
  3. Work the butter into the flour mixture using a pastry cutter until it resembles coarse crumbs with pea sized bits. Note: Do not overwork; those butter bits create the flaky layers.
  4. Firmly press the mixture into the bottom of a lined 8x8 inch pan. Ensure the layer is even to prevent uneven browning.
  5. Bake for 20 minutes at 350°F until the edges are a very pale gold. Note: The center should look set but not browned.
  6. In a small bowl, combine 120g of sifted confectioners’ sugar with 3 tablespoons of lemon juice. Whisk until the texture is thick and velvety.
  7. Pour the glaze over the shortbread while it is still slightly warm. Spread it to the edges and immediately sprinkle with the remaining 1 teaspoon of lemon zest.
  8. Allow the bars to cool completely for at least 15 minutes until the glaze is firm to the touch.
  9. Lift the parchment paper out of the pan and slice into 16 even squares using a sharp, warm knife.