Francisco Migoya

Lemon Shortbread

Preparation info
    • Difficulty

      Medium

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 148 g / 5.22 oz cake flour
  • 165 g / 5.82

Method

  1. Sift all of the dry ingredients into a 12-qt mixing bowl with the lemon zest.
  2. Place the butter on top of the dry ingredients; insert the paddle attachment.
  3. Turn the mixer on low speed and mix until just combined. It should be a homogenous mass. It is a good idea to scrape the sides of the bowl and mix for a few more seconds to ensure an even mixture o