In a large mixing bowl, cream together 1 cup of softened butter and ½ cup of powdered sugar until light and fluffy, about 3–5 minutes. Gently fold in 2 tablespoons of fresh lemon juice and the zest of one lemon. Gradually mix in 1 ¾ cups of all-purpose flour and ¼ cup of cornstarch until a soft dough forms. Chill in the refrigerator for 15–20 minutes.

Preheat your oven to 350°F (175°C). Remove the dough from the fridge, scoop tablespoon-sized portions, and roll them into small balls. Place on a parchment-lined baking sheet, allowing 2 inches apart. Gently flatten each ball with the bottom of a glass.

Bake for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking; centers should remain soft.

Let them cool for a few minutes on the baking sheet. While warm, dust the tops with powdered sugar using a fine mesh sieve.

Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.