Salty lemon shortbread from Sweet Enough (page 181) by Alison Roman

EYBDigital Recipe

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
lemons
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Serves : 24

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

rachel_ywqstg on March 18, 2026

Used the corrected recipe, and it was scrumptious! Lemony, buttery, and not too sweet. Easy and quick to make with just the bowl of the stand mixer, especially with metric measurements. Recieved so many compliments and the entire batch disappeared quickly!
MollyPellecchia on December 18, 2025

These are very good! Love the lemon. Measurements in metric are always welcome & that you can pull this together in the bowl of the mixer is a clean-up win! Baked for 30 min in a 9x13 metal pan. The sides were a little overdone so may try a glass dish next time. And there will be a next time!
stepharama1 on October 24, 2025

I was alerted by the other commentators and used the corrected recipe. I love these cookies! They have a sophisticated, nuanced taste due to the addition of the preserved lemon and have just the right amount of sweetness (keeping in mind that I prefer less sweet cookies).
sdcookbookclub on March 02, 2024

kindle version has the corrected recipe. the EYB digital recipe is the incorrect one
skvalentine on July 29, 2023

Be sure to use the corrected recipe! These were really tasty, and a fun way to use up my preserved lemons.
Lepa on April 29, 2023

The corrected recipe can be found here: https://anewsletter.alisoneroman.com/p/salted-lemon-shortbread