You bake this lemony shortbread in circles that have been cut into wedges. You can use any sugar for sprinking if you don't have any demerara.
The tang of the lemon with the shortbread is divine! - 29 Mar 2011 (Review from Allrecipes UK & Ireland)
I looked at this recipe a few times but never got around to trying it. I have always baked just the traditional shortbread which I love, so I was not sure what I would think of the lemon and poppy seeds. I finally decided to give it a try and I am so pleased that I did. I made a couple of changes, I halved the quantity of poppy seeds and added 1 tablespoon of lemon juice and a further 1 tablespoon of Limoncello (Italian lemon liqueur). As I cut small individual biscuits I only had to allow a baking time of 15 minutes. Like with all the shortbread I bake, I do not sprinkle the sugar on the top until they have come out of the oven and about to cool. Pleased with the changes I had made, the end result was light and fresh. Perfect to serve with coffee to finish off my Italian dinner this evening. - 21 Feb 2010 (Review from Allrecipes UK & Ireland)
Mine came out a bit floury- not sure what to do other than using less flour? Didn't make very much, BUT.... they did taste amazing!!! thank you! - 16 Aug 2012 (Review from Allrecipes UK & Ireland)