Substituted all butter for shortening.
Some tips to help you get the nice, lemmony, crisp cookie that you want.
First, don't use lemon juice. Lemon juice isn't really suited for these cookies. Use lemon extract. It may taste/smell funny in the dough, but the alcohol will burn off and leave you with a nice, crisp lemon flavor.
For the flattening, I roll the dough into 1-inch balls. I take a ball and place it onto a plate of sugar and push it into the sugar, flattening it a little and getting the bottom well coated with sugar. Place on cookie sheet, non-sugared side down. Using glass, flatten cookie to desired thickness.
For cookie sheet, temp, and cook time, I achieved the best results using a dark, non-stick pan, oven temp at 400, and cooking for only 5 minutes. Then let it cool on sheet for 2 minutes, removing to wire rack to cool the rest of the way.
I didn't get a nice crisp cookie using shiny metal sheets, nor did turning down the temp work. Either way resulted in a cookie that was soft on the bottom and didn't crisp.
Another tip on cooking using the non-stick pan. You want to see the cookie puff up, then flatten back down and slightly brown before you remove.
I hope those tips help. They should give you a nice crisp cookie. It will look slightly darker than you'd expect on the bottom, but won't taste or smell burned.
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Substituted all butter for shortening.
Some tips to help you get the nice, lemmony, crisp...