Lemon Shortbread

Lemon Shortbread is perfection.  Light and lemony.
lemon shortbread

I am going to kick off our Lovely Lemon series of posts with a recipe I found over at How to be a Domestic Goddess.

I loved these lemon shortbread bars and I think I could have eaten the entire pan myself.  It is a good thing I cut the recipe in half or I would have been in trouble!!

But first I have a photo of the Lovely Lemon Giveaway items.  My two favorite kitchen tools to use when working with lemons!

A microplane is essential for any recipe calling for lemon rind!  And then a lemon squeezer – perfect for getting every little bit of juice out of that lemon!!

lemon giveaway

So if you haven’t entered the giveaway yet – there is still time.  Just email me your favorite lemon recipe by clicking on the contact link above and then go back to the Giveaway post – here – and leave me a comment letting me know you sent me a recipe.  Easy!  You have until Friday night to do it!

I have so many amazing lemon recipes arriving in my inbox daily!  I love it.  I bought my big bag of lemons today and I am ready to get baking and cooking!  Can’t wait to share some of the recipes with you.

Now for the lemon shortbread recipe.  These would be a perfect addition to any cookie plate or tea party but please don’t wait until the holidays to try them.  They are too good for that!

Lemon shortbread

Lemon Shortbread
Recipe type: Cookie
For the dough
  • 4½ C all-purpose flour
  • 1 tsp salt
  • 1 C granulated sugar
  • 1 Tbsp. plus 1 tsp. fresh grated lemon zest
  • 1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
  • ¼ C fresh lemon juice
For the glaze
  • 1 C confectioners sugar
  • 2 Tbsp. butter, softened
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh grated lemon zest
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour and salt.
  3. In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combine.
  4. Add butter and beat mixture together until smooth.
  5. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs.
  6. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray.
  7. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes.
  8. Remove and place pan on a wire rack to cool completely
To prepare the glaze
  1. In a small bowl, whisk together confectioners' sugar, butter and lemon juice until smooth.
  2. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired.
  3. Set aside and let stand at least 30 minutes before cutting.
  4. Makes about 40 cookies.


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. candace says

    yum, this looks so good! im not a very good baker, but i love your blog and follow it a lot. i was just wondering what lemon rind was? i know its probobly a stupid question but like i said im just a beginner!

  2. says

    These look and sound fantastic!! I want to try them, do you think salted butter would alter the outcome of these bars too much? I never buy unsalted butter, I guess I should :)

  3. says

    Candace – lemon rind is actually the skin of the lemon grated. I use a microplaner (you can win one in my giveaway) to grate off the top yellow layer of the lemon. You don’t want to go too deep and get into the white part – it is bitter. Hope this helps!

    Fran – I used salted butter. I just cut down on the salt then – used about half the amount listed in the recipe. Still tasted delicious!

  4. says

    I have never been a fan of shortbread, but with that glaze they sound fabulous. Thank you for sharing this great-sounding recipe. Can’t wait to try them. Even though I think of shortbread as heavy, I think the lemon makes them perfect for Spring. Yum.

  5. Joyce says

    Another great recipe found here. Leigh Anne your a sweet “lemon” not a sour one in shareing your recipes.

  6. says

    mmm…I’m drooling just looking at these. I love short bread, and I really love lemon, so I’m thinking these will be a match made in heaven. I bet they’d be divine with lime too, ever tried it?

  7. says

    Sara @ Our Best Bites »
    Never tried lime but bet it would be yummy. I have some key lime juice in the refrigerator may just have to give it a try!!

  8. says

    Yum, I just emailed my recipe. I love lemon, we grew up eating them with just a little salt on top and squeezed directly into the mouth. My mouth is watering already!

  9. marjean says

    I love lemon recipes. Thanks for the shortbread. It looks fabulous.

    By the way try cake balls or cake pops. They are like cake truffles.


  10. says

    I just made these this weekend and I nearly ate the whole pan myself. They just melt in your mouth. I could eat shortbread all day if I didn’t know what it would do to me. Love all these lemon recipes!

  11. Jessica Kirkman says

    I am making this right now, and I am so excited to eat it! It looks delicious! I love all of your recipes :)


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