Tuesday, January 25, 2011

Meyer Lemon Marmalade Shortbread

Sunny day via Meyer lemon marmalade shortbread.
You know, I really meant to start the new year off by not posting so many sweet baked goods, but it's winter and there's just no way around it. Add to that the meat curing that will be going on here this year, and this will make a very unbalanced blog indeed. I assure you that I do eat some brown rice and vegetables from time to time.

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.
 Meyer Lemon Marmalade Shortbread

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.


  1. Love it. We have the opposite problem: I keep promising myself I will bake something and then I make yet another dish with sausage instead. I blame winter - it just wants sausage!

    (p.s. might want to add "flour" to "1 1/2 cups all-purpose" above.)

  2. These are so beautiful! I should put my own Meyer lemon marmalade to such a heavenly use. Thanks for the very kind words, too.

    You know I love to see your winter scene. It's kinda strange, comparing the view out your window with the view out mine this week, isn't it?

    Oh . . . and if it's "all purpose," what else is there to say? :-)

  3. These look delicious! Tomorrow we're supposed to get snow here (again!) so I'm making gingerbread cake with lemon sauce, since I have so many lemons from the market and they make me think of sunshine and warmer weather.

    And I think the first step is to cream them in the food processor, but would a stand mixer work, or would it overly mix? Could I cream in the stand mixer then hand mix the flour do you think? I've made lemon bars using my kitchen aid and they usually turn out dense and delicious, the way a good lemon bar should be, but since your recipe calls for the processor I might bite the bullet and lug mine out from under the sink (it's a monstrosity!)

  4. this is on my list for this weekend. I will be using the marmalade I made using Shae's recipe, thank you!

  5. Kaela - Winter *does* want sausage! It's unstoppable. And thanks for the keen eye. I need an editor!

    Shae - It's all about the fruit isn't it? And those were spectacular Meyers. You do them such justice!

    And comparing our views is really interesting. What a difference!

    Re: all-purpose. Of course. I did that on purpose! (Ach, I'm horrible!)

    Denise - I was going to write that in, but neglected to and now I think I should go back and edit this post. I'm sure you can do it by hand or with a stand mixer. The processor is probably the worst way to do it, but I don't have a stand mixer (boo hoo!) and to be quick about it I opt for food pro as opposed to by hand. The food pro is by no means necessary!

    Delia - How perfect! Thanks for stopping by!

  6. Julia, those shortbread look dangerously delish!!! Meyer Lemons may be my most missed ingredient from home.
    Thank you so much for the nice comment today. That typo in my post title - how embarrassing! I must have looked at it a dozen times and didn't notice. Thank you!
    P.S. I like the new look of your blog. Beautiful!

  7. Stop taunting me with talk of Meyer lemons. I've never seen one, don't know that we ever get them here in the UK so....enough. Your shortbread looks absolutely fab, of course.

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  9. So wonderful. The gang loved them. Gloria, I hope you can get some!

  10. E - Thanks! And you're welcome! As you can see from the first comment from my pal Kaela, it happens all the time! (Especially over here!)

    Gloria - I would love to see what you would do with these gorgeous lemons. They are truly amazing. Okay, I'll stop.

    Delia - Great!

  11. Julia and Denise - I used my stand mixer and it worked beautifully. I was lucky enough to find an Old School Kitchen Aid, made by Hobart, on eBay a while back. Instead of regular marmalade, I used my recipe for Cardamom Marmalade. OMG! Amazing! You can find the Cardamom Marmalade recipe here: http://brcfairygodmother.blogspot.com/2016/04/cardamom-orange-marmalade.html