Hey Zee!!

There is actually cornstarch in powdered sugar, which is what I use in the shortbread, but I can try making them with regular sugar!

I'm more concerned about the lemon sensitivity, as the raspberry and apricot jams I have for press cookies right now just say "fruit pectin" and I don't know what that's sourced from. Is it usually lemon, do you know?

Edit: also fyi, earl grey is bergamot, which is citrus.