I really love lemon flavored baked goods. It’s such a bright flavor and is always welcome amongst all the chocolate goodies that are sure to be around. Don’t get me wrong – I LOVE chocolate, but sometimes, lemon offers a nice break. It’s also a good alternative for a gift for those that do not love chocolate.
These also came from Better Homes & Gardens Food Gifts magazine. They came together in a snap and made a large quantity. Two major pluses this time of year!
Lemon Glazed Shortbread Bars
Ingredients:
For the shortbread:
- 3 cups all-purpose flour
- 1/3 cup corn starch
- 1 1/4 cups powdered sugar
- 1/4 cup lemon zest (5-6 lemons)
- 1 1/2 cups butter, at room temperature
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. vanilla
For the Lemony Glaze:
- 2 1/2 cups powdered sugar
- 2 tsp. lemon zest
- 3 tbsp. lemon juice
- 1 tbsp. light corn syrup
- 1/2 tsp. vanilla
- water, as needed
Directions:
To make the shortbread:
1. Preheat the oven to 300 degree and line a 13x9x2 inch pan with foil. Extend the foil over the edges so that the foil will easily lift out after baking. Lightly spray foil with non-stick spray.
2. In a small bowl, stir together flour and corn starch. Set aside.
3. In another small bowl, combine sugar and lemon zest. Working with the back of a wooden spoon, press the zest into the sugar until it is fragrant, releasing the oils in the zest. Set aside.
4. In the bowl of a mixer, combine the butter, lemon juice, salt, and vanilla. Beat on medium speed until combined. Slowly add sugar mixture and beat until combined. Slowly add flour mixture and mix until combined.
5. With lightly floured fingers, remove the mix from the bowl and press into the prepared baking dish, spreading evenly.
6. Bake for 35-40 minutes, until plate golden and edges begin to brown. Remove from oven and immediately spoon glaze over the top and gently spread to cover the surface of the shortbread.
7. Let cool completely and then gently remove the shortbread using the foil. Cut into squares.
For the Lemony Glaze:
1. Combine all ingredients and whisk until smooth, adding water a teaspoon at a time, as needed to thin glaze to appropriate consistency.
