Cornmeal Lime Shortbread Fans

Published Dec. 2, 2020

Total Time: 45 minutes, plus cooling

Difficulty: Easy

Servings: 12 wedges

Ingredients

• 2 limes (1 for zest/glaze, 1 for final zest)

• 1½ cups (190g) all-purpose flour

• ⅔ cup (60g) fine cornmeal

• ⅔ cup (130g) granulated sugar

• 1 teaspoon fine sea salt

• 1 cup (225g) cold unsalted butter, cut into 1-inch chunks (2 sticks)

• ½ cup (60g) confectioners’ sugar (for glaze)

Preparation

Step 1: Prep Ingredients & Preheat Oven

Preheat oven to 325°F (160°C). Grate 1 teaspoon of lime zest from one lime (use a microplane or fine grater; additional zest can be obtained from the second lime if needed). Reserve the zested lime halves for later use.

Step 2: Combine Dry Ingredients & Mix with Butter

In a food processor, add the zested lime, all-purpose flour, fine cornmeal, granulated sugar, and sea salt. Pulse 1–2 times to blend the dry ingredients. Add the cold butter chunks and pulse until the mixture resembles coarse, sandy crumbs (do not overprocess; the dough should remain slightly crumbly and not form a cohesive ball).

Alternative: For manual mixing, use two butter knives or a pastry cutter to cut butter into the dry ingredients until the same crumbly consistency is achieved.

Step 3: Press Dough into Pan & Bake

Transfer the crumbly dough to an ungreased, fluted 9-inch tart pan with a removable bottom or a 9-inch pie pan. Lightly press the dough into an even layer, ensuring edges are compacted but the center remains slightly loose.

Thoroughly prick the dough surface with a fork (or skewer/toothpick for finer holes) to prevent large air pockets during baking. Bake for 40–50 minutes, until the edges and surface turn golden brown.

Pro Tip: Check doneness by gently touching the center—if it feels set, it’s ready.

Step 4: Cool & Cut While Warm

Remove the tart pan from the oven and let the shortbread cool on a wire rack for 10–15 minutes (until cool enough to handle but still slightly warm). Using a sharp knife, cut the shortbread into 12 equal wedges while it’s still warm to ensure clean, even slices.

Step 5: Prepare Lime Glaze & Finish

Make the glaze: Halve the second lime and squeeze 1 tablespoon of fresh lime juice into a small bowl. Gradually whisk in confectioners’ sugar until a smooth, pourable glaze forms. Adjust with additional lime juice to achieve a thick, glossy consistency (more juice = thinner, more tart glaze; less juice = thicker, sweeter glaze).

Apply glaze: Drizzle the glaze over the completely cooled shortbread. Immediately zest the second lime over the glaze (use a citrus zester for fine zest; a microplane works best). Let the glaze set for 10–15 minutes before serving.

User Comments & Tips

From home bakers, here are helpful variations and insights:

• Texture Upgrade: Pooja replaced cornmeal with cornflour and added 1 egg yolk for a “sablé-like” texture—sandy-crisp with a tender chew.

• Pricking Tool: A skewer or toothpick works better than a fork for pricking (avoids disrupting the crumbly dough).

• Pan & Cutting: For easier removal, use a springform pan with parchment paper or bake the dough as a disc on a flat tray, then cut into wedges.

• Baking Key: Avoid overprocessing the dough—its crumbly texture ensures crispness. It firms up as it cools, so handle gently while warm.

• Glaze Balance: Adjust lime juice to taste; more juice = thinner, more tart glaze; less juice = thicker, sweeter glaze.

Yield: 12 shortbread wedges | Adapted from original recipe with user feedback