When I think about summer desserts, I think about something refreshing. Usually something citrusy. Since I’ve been on this whole strawberry/lemon kick, I decided to cook up Lemon Shortbread using my favorite pie filling brand – Lucky Leaf. The folks at Lucky Leaf were kind enough to send me some tasty pie filling and other “mats” to bake up this tasty summer treat.
Lemon Shortbread Recipe
- ¾ cup butter, softened
- 1 ⅓ cups sugar
- 2 eggs
- 2 cups flour, sifted
- ½ teaspoon lemon rind
- 1 21-ounce can LUCKY LEAF® Premium Lemon Pie Filling
- OPTIONAL ICING:
- 2 cups confectioners’ sugar
- 2 Tablespoons water
- 1 ½ teaspoon lemon juice
- Preheat oven to 325°F.
- Grease a 9" x 13" pan
- Cream butter and sugar.
- Add eggs singly and beat until light and fluffy.
- Add flour and lemon rind.
- Put ½ dough in prepared pan and cover with pie filling.
- Drop remaining dough over top.
- Bake at 325°F for 45 minutes or until golden brown.
- OPTIONAL ICING:
- In a bowl, combine the confectioners’ sugar, water and lemon juice
- Stir until combined and smooth (mixture will be thick).
- With a fork or small spatula, drizzle on top of cooled shortbread.
I’ll start off by saying that if you aren’t a lemon fan, that’s totally OK. You can use another Lucky Leaf Pie Filling instead of the Lemon Pie Filling I used. This was the first time I’ve had a chance to bake with the lemon filling and after tasting the filling by itself, it’s my second favorite pie filling from Lucky Leaf (the first being their Strawberry Pie filling, which I incidentally used when I made Strawberry Lemonade Cheesecakes.) The Lucky Leaf Lemon Pie Filling is perfectly balanced in lemony flavor and isn’t too sweet or too sour.
To make our Lemon Shortbread, we start off by making the shortbread dough. First, by creaming together the butter and sugar, followed by the eggs (one at a time) and the flour and lemon rind.
Next, we split the dough in half and press half of the dough into the bottom of our baking pan. The dough is slightly sticky, so you can add a bit of flour to your fingers to keep it from sticking.
Once you have your shortbread dough in the pan, evenly spread a can of Lucky Leaf Premium Lemon Pie Filling (or any other variety of tasty pie filling.) Use the rest of the shortbread dough to create dough drops on top of the pie filling.
Bake in the oven for about 45 minutes (until the top dough starts to turn golden brown) then allow it to cool. I refrigerated my lemon shortbread which made for a super refreshing treat on this sunny afternoon. The shortbread was wonderful and with the top and bottom layers, it was really like a shortbread, lemon sandwich. So good.
What are some of your favorite summer desserts?
The WiC Project Lucky Leaf Giveaway
One winner will receive a Lucky Leaf prize pack which includes a can of Lucky Leaf pie filling, a recipe card, a mason jar and carrier to share your summer treats.
Disclaimer: This post consists of my (and/or fellow tester) opinions only. Your experiences may be different. No compensation was given for this review/giveaway. I did receive a free product from the manufacturer or their representing PR agency to use and test for the purposes of this review. This did not affect the outcome of this review.