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Start the shortbread by creaming together the 2 sticks of butter with the 1/4 cup brown sugar and 1 cup granulated sugar until light and fluffy. Beat in the 1 teaspoon vanilla extract, 1 egg, and the zest of 1 lemon.
Finally, mix in the 1/4 teaspoon salt and 5 1/2 cups flour until just combined, forming a soft dough.
Wrap the dough and chill it in the fridge for about 30 minutes; this helps it firm up and makes it easier to handle. Once chilled, press the dough evenly into your tart pan.
Bake the crust at 350 °F for 20 minutes, or until the edges are golden brown and the crust is cooked through.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
