In another bowl, beat butter and sugar until creamy. Add egg yolks and lemon zest, mix well.
Slowly add dry ingredients and mix just until a dough forms.
Chill:
Divide dough into two portions, wrap, and chill for at least 1 hour.
Assemble:
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
Grate half the chilled dough into the bottom of the pan and press lightly.
Spread fruit preserves evenly over the dough.
Grate the remaining dough on top, leaving it fluffy (don’t press down hard).
Bake:
Bake for 30–35 minutes, until golden brown on top.
Cool completely, then dust generously with powdered sugar.
Cut & Serve:
Slice into squares or diamonds.
✨ Tip: This shortbread tastes even better the next day, once the flavors meld together. Many Hungarian families make it with házi lekvár (homemade jam), often plum or apricot.
Would you like me to also share the Hungarian variation with ground walnuts in the dough, which is another beloved twist?
