It must be a hit if you are trying it again! 🙂 The funny thing is I am getting on here to look up a lemon recipe myself and saw your comment. Chocolate sounds amazing as a garnish! Have you tried orange and chocolate before? It’s really lovely, too.

I didn’t see your response until I came back to do this recipe again. Thank you so much! The shortbread came out wonderfully for me even using measuring cups. I drizzled some chocolate over the top for pizzazz. 😊

Hi Sallie! Yes, you really could. You will want to mix the dough a little more until it holds its shape a little better when you squeeze the dough together with your hand. Maybe 30 seconds or so. Then, press it into a thin disk and chill it for about 20 minutes so it’s easier to roll out. Dust the work surface and rolling pin with a little flour to prevent it from sticking. Bake at 350 (180c) for 12-15ish minutes or until you see the edges just lightly golden brown. If your pan is a dark non stick pan, drop the temperature to 325 (160c.)
A great way to finish them off would to make a lemon glaze with powdered sugar and enough lemon juice to thin it out. About 1 tablespoon of juice for every 1/2 cup of powdered sugar. Let me know if you need more help and feel free to share how they turn out. I love to hear how recipes work (or don’t for people) so that I can improve as a baker as well. ☺️