1 cup sugar
0.5 cup lemon juice
4 tablespoons freshly grated lemon peel
1. Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.
2. Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.
3. I made two different shapes:
- I used a tablespoon and made "lemon drops", put them on a cookie sheet lined with parchment paper and baked until they were a golden brown.
- I lightly greased an 8 inch cake tin, and baked it until it was golden brown in the center and a little darker brown on the side.
4. Mix the two topping ingredients together and sprinkle over the shortbread.
The thing about this recipe is that each shape gave two distinct textures. The "lemon drops" were more packed so they were a little more crunchy and a little chewy in the middle. The bad thing about this is that that after about 3 days, they turned hard, really hard, like a jawbreaker.
In contrast the lemon triangles were nice and crunchy on the edge, but were chewy as you got to the center piece. They remained this way after four days, the texture did not change.
Which one did I like better? Definitely the triangles, the lemon drops were good if you finished them in a day, but not two days later.
I think next time, I will try some lime bars? I also bought some lime thyme for my garden. That should make for some interesting flavors.
