Classic shortbread dough sandwiches a filling of blueberries, a fruit every one loves. Wedges of shortbread cocoon a sweet blueberry-jam like filling that will hold well. But dont worry; it wont be hanging around long.
Preheat oven to 325°F conventional or 275°F convection.
In bowl of mixer equipped with a whip, mix sugar and butter until smooth and light. Add eggs singly and beat until light and fluffy. Add flour and lemon rind and mix until incorporated.
Into the bottom of a greased half-size sheetpan (12”x17”x1”), spread 1/2 of the dough into an even layer. Cover with pie filling. Drop remaining dough onto filling, distributing it evenly over the top of the filling.
Bake 40-45 minutes, or until golden brown on top and filling is bubbling. Remove from heat and cool on rack at least 15 minutes before icing. Cut into 24 pieces and serve. Cool and top with Icing* by drizzling evenly over top of shortbread.
1 qt. confectioners' sugar
3-4 Tbsp. lemon juice
In a bowl, combine the confectioners' sugar and lemon juice; stir until combined and smooth (mixture will be thick but add 1 Tbsp. water if necessary). With a fork or small spatula, drizzle on top of cooled shortbread.