What can we say? We’re suckers for edible spring flowers like pansies. Their reappearance means we can sprinkle them on everything from salads to desserts…like these Triple Citrus Shortbread Squares. Bite into these handheld delights that start with a simple shortbread make with flavor-brightening oranges, lemons, and limes. On top of each of these shortbread squares, you’ll also find a dollop of just-sweet-enough homemade whipped cream. You can even infuse with whipped cream with limoncello. The add edible flowers on top add an extra touch of beauty. Now all you need is a refreshing cocktail or a glass of lemonade under the sunny skies.
How Can I Bring Butter to Room Temperature Quickly?
You will need room temperature butter for our Triple Citrus Shortbread Squares. Though it’s inevitable that you’ll forget to leave out the butter before baking at some point. Thankfully, there are few different ways you can bring your butter to room temperature and use it in a flash. There is the option of slicing the butter you’re using into small cubes and letting them sit on a plate. Smaller cubes means faster softening but you’ll still have to wait 10 to 20 minutes. However, if that’s too long to wait, you could also use the microwave to heat your butter. But, be careful: you’ll want your microwave on the lowest setting and you should only heat the butter for about 5 seconds at a time.
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Triple Citrus Shortbread Squares
Description
We promise these wonderfully sweet citrus shortbread squares won’t give you a pucker face!
Ingredients
- 2/3 cup sugar
- 1 cup butter, room temperature
- 1 tbsp lemon zest
- 1 tbsp orange zest
- ½ tbsp lime zest
- 2 tbsp lemon/lime/orange juice
- 1/2 tsp vanilla
- 2 cups flour
- 1/3 cup cornstarch
- 1 pinch salt
For the whipped cream:
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tsp limoncello (optional)
Instructions
- Grease a 9” square baking pan. Preheat oven to 350 degrees.
- Place flour, cornstarch, and salt in a mixing bowl and whisk together.
- In the bowl of a stand mixer, cream butter and sugar until fluffy.
- Add zest, citrus juice, and vanilla, and combine well.
- Add dry ingredients a few tablespoons at a time. Scrape down bowl when needed.
- When well combined, press batter into baking pan.
- Bake for 20 minutes, watching carefully at the end to be sure the edges are not browning too much.
- Remove from oven and let cool.
- While the shortbread is cooling, whip cream and sugar until stiff. Add limoncello (if desired) and whip for another minute.
- Cut shortbread into small squares.
- Pipe a dab of whipped cream onto each square.
- Garnish with fresh herbs, edible flowers, and/or citrus zest.
Recipe by Keith Recker
Styling by Anna Franklin and Star Laliberte
Photography by Dave Bryce
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