Ingredients

2/3 cup unsalted butter, softened
1/3 cup + 1 tablespoon icing sugar, sifted
¼ cup lemon juice
finely grated zest of 2 lemons
1 teaspoon vanilla extract
1 ¾ cups + 1 tablespoon all purpose flour, sifted
2 tablespoons corn starch, sifted
2/3 cup icing sugar, extra, sifted

Directions

Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the lemon juice, zest and vanilla and beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half onto a large piece of baking paper form into a 20cm (8in) long log. Wrap well in the paper and refrigerate for 1 ½ hours or until firm.

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. Remove from the oven and cool in the sheets for 5 minutes.
Gently toss the warm shortbread in the extra icing sugar and allow to cool completely on wire racks.