Step 1

Place the sanding sugar in a large bowl and add a few drops of yellow food coloring; mix well to incorporate the color throughout the sugar.

Step 2

Place the sugar in a medium-sized bowl. With a citrus zester, zest the three lemons over the sugar, then mix the sugar and zest together.

Step 3

Using a stand mixing or a hand-held mixer, add the softened butter to a large bowl and beat until light and fluffy on medium speed.

Step 4

Gradually add the lemon-sugar mixture and mix on medium speed until incorporated.

Step 5

With the mixer on medium-low speed, mix in the cake flour ½ cup at a time, mixing well with each addition

Step 6

Divide the dough in half and form into two logs ½" thick.

Step 7

If you are using the sanding sugar, immediately roll the dough logs into the sugar to completely coat the dough. You want the dough to be a bit tacky from rolling into the logs for the sugar to stick.

Step 8

Wrap the dough logs in plastic wrap and place in the refrigerator for one hour.

Step 9

Preheat the oven to 300° F. Prepare a baking sheet with parchment paper or a silicone mat.

Step 10

Slice the dough into ¼" slices and place on the baking sheets.

Step 11

Bake the shortbreads for 30 minutes, let sit for 5 minutes on the baking sheet then place on a cooling rack to completely cool.

Step 12

Store cookies in an airtight container for up to a week.