Anna-X, the GF lemon shortbread is a mixed blessing. Very tasty, very lemony, but as flat as I was

marilynfl

Moderator
at age 13.

Could be too much butter? Not enough of that xanthar-krytonite stuff? It's certainly lemony. I ground up the entire peel of a lemon with the sugar in the Vitamix, then added the lemon juice AND a tsp of pure lemon oil.

Texture is gritty (from the rice flours) and crumbly to the tongue, but it holds together. It's the palest of yellows with a golden rim around the edge. Cold slices were 1.25" in diameter and 1/4" thick. Baked, it spread to 2.5" and 1/8" thick. I used a Silpat and that might have caused them to spread more. I've got two rolls of the stuff in the frig and am trying to figure out how to add more of the X-factor stuff.

They were nice and crispy out of the oven, but softened overnight. I'm going to try that counter-intuitive "zap in the microwave to firm up" trick.

I think this would be fabulous as a tart base spread with lemon curd and topped with a light cream, but then I'm a lemon fool.

I'm going to hold off posting the recipe until I work out a few more kinks...or prove that I don't know what I'm doing and throw in the towel.

 
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