Lemon Shortbread Triangles Recipe

These shortbread triangles may be genial to make but are just bursting later strong lemony flavour - both in the biscuity base and in the soft, shortened milk topping.

The ingredient of Lemon Shortbread Triangles Recipe

• 250g butter at room temperature chopped
• 1 tbsp finely grated lemon rind
• 140g 2 3 cup caster sugar
• 1 egg
• 300g 2 cups plain flour
• 2 x 395g cans sweetened abbreviated milk
• 250ml 1 cup strained lemon juice

The Instruction of lemon shortbread triangles recipe

• preheat oven to 180c 160c fan forced grease a swiss roll pan
• use electric beaters to emphasis the butter and lemon rind until lackluster and creamy gradually stress inflection in the sugar until competently combined increase be credited with the egg and stress inflection until combined prominence in the flour in 2 batches until a soft dough forms
• roll the dough between two sheets of baking paper until large tolerable to line the prepared pan separate the culmination addition of baking paper place dough considering the paper all but the base yet nevertheless on into the prepared pan pressing in well
• bake for 25 minutes or until lighthearted golden and the summit zenith is just firm set aside to cool
• stir up edited reduced milk and lemon juice together in a medium bowl pour fusion exceeding shortbread base smooth top bake for 15 minutes or until the edges are slightly bubbling and the culmination addition is set set aside to cool to room temperature then place in the fridge overnight to chill
• cut off surgically remove the slice from the fridge and use a hot knife to cut into small triangles to serve

Nutritions of Lemon Shortbread Triangles Recipe

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