The perfect light and tasty dessert for the Spring and Summer months.
Preheat Oven to 325°
Combine flour, melted butter, powdered sugar, vanilla and lemon zest in a medium bowl. Stir until ingredients are thoroughly combined.
If you want to make minis use a mini muffin tin and place 1 Tbsp of dough in each spot. Use a spoon to press against the bottom and the sides. Make sure you make a little well in the middle as this is where the glaze will sit.
If you want to make larger tarts, grab 4-5 large silicone tart molds. Divide shortbread mixture amongst them, and spread evenly with a spoon.
Place in the oven and bake. (Minis: 15 minutes; large tarts: 25 minutes). Take out of oven and place on cooling rack.
Combine powdered sugar, lemon juice, lemon zest and milk. Thoroughly mix.
Add in 3-4 drops of food coloring until you reach the desired yellow color.
Place in the refrigerator until shortbread is done.
Wash all berries and set aside in bowls.
Take short bread and top with a scoop of glaze and berries.
Refrigerate after aseembling until you want to eat them.
Enjoy!