Lemon Shortbread

Ingredients

• 1.5 cups all purpose flour 
• 0.3  cornstarch 
• 2.5 teaspoons lemon zest grated
• 0.5 teaspoon salt 
• 0.7 cup sugar 
• 0.8 cup butter unsalted chilled cut into 1/2-inch cubes ()

Equipment

• frying pan
• oven
• spatula

Directions

1. Preheat oven to 300°F. Blend first 5 ingredients in processor.
2. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
3. Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes.
4. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)