The Best Preserved Lemon Shortbread

Julienne: “We are away overnight and my mother in law is coming to look after Lucy and Maggie so I thought I would make her some preserved lemon shortbread”


Half a preserved lemon (Rind only)
2 Cup AP Flour
1/2 Cup Sugar
1 Cup Butter (Unsalted)
2/3 Cup of Semolina

First prep the preserved myer lemon (if you need to know how to make these see the blog entry from December 2010)
Cut the half lemon all the way so that you have two quaters.

Remove the flesh and discard keeping the rind.

Finely dice the rind.

Set to one side whilst you make the shortbread mix.
Place the (room temp) butter and sugar into a bowl.
Cream the butter and sugar together until it has more of a pale yellow look.
Sieve the flour into the mix and add a pinch of salt.
Add the diced lemon rind.
and the semolina flour.
Mix to a crumbly dough.
Butter your baking tin.
Pour in the mix.
Press down firmly.
Prick all over with a fork.
Gently score to mark the portions then bake in a 300 f oven for 40 mins.
Once cooked, but still warm, cut portions all the way and sprinkle with sugar. Then let it cool.
Turn out.

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