In a medium bowl whisk together the flour, cornstarch, zest and salt.

In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to combine. Then add the remaining flour and with a wooden spoon or spatula combine to form a dough (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour).

Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 ½ inches (4cm) wide. Wrap the dough in the parchment paper and refrigerate for one hour.

Remove the dough from the fridge and cut into ½ inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.

Pre-heat oven to 320F (160C).

Bake the cookies for 5 minutes, then raise the oven temperature to 350F (180C) and continue to bake for 9-10 minutes. The should be light gold in colour. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely. The cookies can be either dusted with powdered sugar or spread with a lemon glaze. Enjoy!

In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.