The preserved lemons are optional here (there’s plenty of salt and lemon in this recipe to justify the name even without their inclusion), but they really do produce a spectacularly jammy, salty, floral bop when you bite into a bit while nibbling on this otherwise straightforward shortbread. Don’t forget the sugar on top. The dough itself really isn’t sweet enough to carry the shortbread without it – plus, the way the zest gets a little crisp and dried along with it is a real chef’s kiss.

Method:

• Preheat oven to 180°C. Line a 20cm round cake tin or 8 × 20 cm baking dish with baking paper.

• In a small bowl, combine one-third of the lemon zest, the 2 tablespoons sugar and flaky salt. Rub the mixture together with your fingers until the sugar is tinted yellow and smells deeply of lemon. Set aside.

• In a stand mixer fitted with a paddle (or using a medium bowl and an electric hand-held mixer, or a food processor), beat the butter with the remaining 110g granulated sugar, the remaining lemon zest, the icing sugar, preserved lemon (if using), kosher salt and vanilla on medium–high speed until light and fluffy, 3–5 minutes. Using a spatula, scrape down the side of the bowl. With the mixer on low speed, slowly add the flour and beat just to blend.