Citrusy Shortbread

Not sure I had it at 325°

"Cook"time is listed as 45 minutes. Bake directions say 50-60 minutes. Clearly a "proofing" (as in proof reading, editing) problem. Hence the overbaked observations.

All of the prior reviews are accurate. Way too crumbly. (Cooked 45 minutes) No lemon flavor (Mixed in extra lemon zest). Way too salty. More like a crust and a shortbread. There are better recipes out there for shortbread.

This was easy to prepare but I found it was crumbly & not very citrusy. Maybe cook 5 minutes less than indicated and double the Zest?

I found this very underwhelming with a chalky dry taste. The citrus is almost unnoticeable. I agree with other notes that 50 minutes is way too long to bake. I will pass on making these again.

Baked these for 50 min although my oven tends toward the cooler side. I was careful to check after 40 thanks to other comments! I also slightly precut before baking, so there was little crumbling when I sliced them. Thanks for the tips! These are tasty but they definitely need more citrus. More zest? Lemon juice? Extract? Suggestions appreciated.

I used a little extra zest (1 orange, 2 lemons, 2 limes) and baked for 45 min (per other comments saying 50 min was too long) and these were amazing and so easy, would make again.

They taste good, but they’re too crumbly, and if you are going to make them whatever you do, do not put the suggested sugar glaze on top, because it will simply caramelize and harden.

Ugh. Overbaked, even at 50 minutes; they weren’t shortbready at all. Very dry. Followed recipe exactly. If I make again, I’ll keep those two tablespoons of zest topping in the batter for extra moisture and may add some butter. I might actually use Fiore di Sicilia instead of bothering with the zest as it was a lot of work for little flavour. And I’ll bake for 40 minutes.

These tasted good, but they were too crumbly when I cut them and the texture was a bit dry. I baked them for the minimum amount of time.

I added some minced rosemary!

I used 8x8 glass Pyrex and have 24 very thick cookies. Just a bit crumbly, not too sweet, not tart. But I did not like the occasional bite of salt and will use finer salt next time.

This is easy, and really delicious. I make shortbread every Christmas and have not heard of a recipe with powdered sugar, but I made these exactly as written and they are divine. Great texture, buttery, nicely lemony without being overpowering. I baked them in an 8" tart pan with a circle of parchment. Came out of the pan beautifully. Next time I will pre-score them though (I always do when I make shortbread) because they did crumble a bit when I cut them.

I don't have a metal pan, just glass ones - will that matter?