Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Lemon Cornmeal Shortbread Bars

Article Image
Scott Phillips

Yield: Yields about forty 2-1/2x1-inch bars.

This shortbread is buttery and fragrant with lemon zest. The texture is chewier than traditional shortbread, and I’ve added cornmeal for crunch and texture.

Ingredients

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 5 oz. (1 cup) finely ground yellow cornmeal (I  use Quaker)
  • 1/2 tsp. table salt
  • 3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature; more for the  pan
  • 7 oz. (1-3/4 cups) confectioners’ sugar
  • 1 Tbs. finely grated lemon zest (I use a Microplane-style zester)
  • 1 tsp. pure vanilla extract

Preparation

  • Position a rack in the middle of the oven and heat the oven  to 325°F. Lightly grease the sides and bottom of a 9×13-­inch baking pan. Line the bottom of the pan with the parchment.
  • In a medium bowl, whisk the flour, cornnmeal, and salt to blend. In a large bowl, combine the butter, confectioners’ sugar, lemon zest, and vanilla; with a hand-held electric mixer or a stand mixer fitted with the paddle attachment, beat on medium-­high speed until light and creamy, 3 to 4 minutes. Scrape the bowl. Add the flour mixture and mix on low speed until the dough begins to form moist clumps. Dump the dough into the prepared pan.
  • Using a rubber spatula or lightly floured fingertips, spread the dough into the pan in a smooth, even layer. Dip the tip of a knife or a small metal spatula in flour (to prevent sticking) and score the dough all the way through into bars that measure 1×2-1/2  inches (about 1  inch across the short side and just a smidgen over 2-1/2 inches on the long side). Bake until the tops look dry and golden brown, 35  to 40  min. Transfer the pan to a rack. Immediately cut the shortbread into bars, with a metal bench scraper or a knife, using the scored lines as a guide (they will have faded a bit during baking). It’s important to do this right after the shortbread comes out of the oven; if you wait until it has cooled, it will crumble when you try to cut it. Let the bars cool completely in the pan before removing them with a small, flexible offset spatula.

Make Ahead Tips

The shortbread dough can be pressed into the pan, scored, covered, and frozen up to a month before thawing and baking. The baked bars keep, well wrapped, for up to three days a room temperature.

Reviews

Rate or Review

Reviews

  • Itsgigi | 01/04/2013

    These bars were wonderful and just what shortbread should be with a little extra crunch, but not lemony enough for us. So I added a powdered sugar/lemon juice glaze and that gave it the extra punch needed. Next time I plan to add a little lemon extract to the recipe and see if that puts it over the top!

  • grlup | 11/05/2012

    With little notice I needed to provide something to go with coffee/tea. I chose this recipe since I had the ingredients on hand. I had never made it before and usually don't like serving something to guests that I haven't had a chance to test/taste. However, I was counting on another Fine Cooking recipe to come through for me. I'm happy to report that these were a hit. The lemon shines through in this recipe and the cornmeal adds an interesting taste and texture as well. I had quite a few requests for the recipe. So...another hit from Fine Cooking.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks