|Sunny day via Meyer lemon marmalade shortbread.|
I got bit by the citrus bug a little later than last year's obsession. I think it just clamped down on me last week. Last week I made candied citrus peels, blood orange-clementine-quince marmalade, and I haven't even used up last year's Meyer lemon marmalade. These Meyer lemons were sent to me from Shae from Hitchhiking to Heaven. She makes the best Meyer lemon marmalade I've ever had, and her recipe is in her eBook. I made a big batch and still had a huge pint left that I never canned in the fridge. So, I have been experimenting. And this has been the best experiment so far. And the easiest.
|I can eat way too many of these.|
1 1/2 sticks of butter
1/4 cup confectioner's sugar
1/4 cup of sugar
1/4 teaspoon of salt
1 1/2 cups of all-purpose flour
1/4 cup of Meyer lemon marmalade (or any other marmalade would work)
Process first four ingredients until creamed in food. Add flour and pulse so dough comes together a bit; it will still be grainy. Dump it out into a square un-greased pan (8x8), pat it into the pan and smooth it out, then prick with a fork. Bake for about thirty minutes at 300 degrees. At this point the edges should be just starting to get golden, and the top should be firm. Gently smooth the marmalade on the surface. Return the pan to the oven and bake for ten more minutes. Let cool in pan. You could dust it with powdered sugar, but I liked the sunny yellow color. We have enough snow here!
|What the reality is. Still tasty, but a little colder.|