1/2 cup sugar
2 cups flour
juice 3 Tbsp and zest of 1 Meyer lemon
1 cup dark chocolate chips
Glaze:
1 cup confectioner's sugar
lemon juice to thin (about 1 1/2 lemons)
Set oven to 325F. Line an 8x8 square baking pan with foil for easy removal and slicing. Put the flour and sugar in the bowl of a mixer and drop in the butter. Mix just until the butter has incorporated into the flour and sugar and the mixture has a coarse crumb texture. While mixing, add the lemon juice and zest and mix until the dough just comes together. Stir in the chocolate chips with a spoon or your hands. Press the dough into your pan and bake for 45-50 minutes until slightly puffed and slightly golden (not brown!) The edges will look a little more cooked than the center and the top will be just firm when lightly touched. Cool for 10 minutes before removing the foil lining. Mix together the confectioner's sugar with enough lemon juice to thin it to a glaze consistency. Drizzle or spread over the cooled shortbread. When the glaze has firmed up, slice into squares.