Lemon and Raspberry Shortbread
My friend Lieba grows the most beautiful Meyer lemon tree. It produces amazing juicy and fragrant lemons. When they are in season, I can’t leave her house without picking a few. I often just cut a few slices and add it to hot water because they taste so good but sometimes I use them in recipes such as this Lemon and Raspberry Shortbread. Meyer lemons are bit sweeter than regular supermarket lemons but feel free to substitute. I adapted this recipe from a shortbread recipe from Bon Appetit. I wanted the shortbread to be really easy to make and I also wanted it to be vegan. I simplified the recipe and was very happy with the results. Besides looking beautiful, this shortbread has a nice balance of sweet and sour and the dehydrated raspberries add flavor and beautiful color. If you love lemon, you will love this!
Missing the dehydrated raspberries. Vanilla is optional
Add all the ingredients to a food processor
Dough
Press into a springform pan and poke all over with holes
Bake until golden
Cut into triangles
Cover with glaze and crumbled dehydrated raspberries
Serve
Ingredients
Method
- Add Earth Balance, lemon zest, 1/3 cup powdered sugar, 1/2 of the lemon juice and flour into a food processor fitted with an S blade
- Pulse until dough comes together
- Press dough into a greased 9 inch springform pan and poke all over with a fork
- Refrigerate dough for an hour
- Heat oven to 350 and bake for 20-25 minutes until golden brown
- Remove from oven and remove band from pan
- Cut into triangles and let cool
- Mix 1/2 the lemon juice with 1 cup of confectioners sugar and spread over cooled shortbread, leaving a border
- Crumble the raspberries and sprinkle over the glaze
- Let the glaze dry for about 1/2 hour, cut the shortbread over the scored lines and serve
Notes
Regular supermarket lemons can be substituted for Meyer lemons.
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