Wednesday, May 5, 2010

Meyer Lemon and Brown Sugar Shortbread

For over a month I've been staring at the picture of luscious Meyer lemons on the cover of Mississippi Magazine. My sister-in-law, Rebekah, is interning at the magazine and thanks to her we now have a 5-year subscription. I have been meaning to try one of the delicious-looking recipes offered inside especially since this type of lemon is not in season much longer. The article said the Meyer lemon season runs from November to May.

Last Friday afternoon I finally got around to making the shortbread I kept flipping to every time I picked up the magazine. It was simple to make and turned out really well. So well that I took several pieces over to our neighbors that we had yet to meet! We ended up staying over at their house for almost 2 hours and come to find out we both had been waiting for the "right" time to stop by and make the introductions.

Meyer Lemon and Brown Sugar Shortbread
1 cup unsalted butter
1 cup firmly packed light brown sugar

1 teaspoon vanilla

1 tablespoon Meyer lemon juice

Zest of one Meyer lemon

2 1/4 cups all-purpose flour, sifted


Preheat oven to 325 degrees. Butter a 9-inch round cake pan and set aside. Beat butter, brown sugar, vanilla, Meyer lemon juice, and zest together until fluffy, about 3 minutes. Add flour in 4 batches, combining well after each addition. (You can do this with your hands, as dough is stiff). Scrape dough into prepared pan and pat into an even layer. Prick surface with tines of a fork. Since shortbread becomes solid when it cools, score top of dough into wedges before baking so it will be easy to break into serving pieces. Bake shortbread in upper third of oven for 30 minutes, or until top is puffy and lightly browned.
Yield: 8 (generous) wedges


The picture showed it served with blueberries and whip cream. I put a few raspberries on the plate to make it look pretty, but ended up adding a lot more! They were the perfect compliment.


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