Pre-heat oven to 350 degrees and grease a large baking sheet; set aside.

Using a stand mixer, cream together butter, sugar, lemon juice, lemon zest and salt on medium speed for 2-3 minutes or until smooth.

With the mixer on low, slowly add in the flour ½ cup at a time until mixture starts to form a ball.

Remove dough from the mixer and gently press into prepared baking sheet. Use your fingers to gently spread the dough throughout most of the pan leaving it about 1 inch thick.

Bake until lightly browned, 25-30 minutes. Let cool completely.

While shortbread is cooling, place chocolate chips and coconut oil in a microwave safe bowl and heat until melted, 2-3 minutes, stirring every 45 seconds.

Once shortbread is completely cooled, slice into strips using a sharp knife or a pizza wheel.

Place shortbread on a large piece of parchment paper and slowly drizzle the melted chocolate on top using a large spoon. Sprinkle with kosher salt to taste.

Let cool 30 minutes in the refrigerator before serving.