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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Lemon Shortbread

Lemon Shortbread

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By: Leigh Anne WilkesPosted: 5/06/16Updated: 10/05/21

This post may contain affiliate links. Please see disclosure policy here.

Lemon Shortbread is perfection.  Light and lemony.

Buttery and delicious lemon shortbread


The sun has been shining here in Portland and I’ve had a bowl of lemons on my counter calling my name all week.  I finally gave in (didn’t take much) and made this lemon shortbread the other day.  Sunshine and lemons just go together.  Add in some butter and sugar and it’s a good day!  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!!  The recipe halves really easily. The recipe calls for a 9 x 13 pan but I used an 8 x 8 pan and cut the recipe in half.

lemon shortbread

If you are going to work with lemons you  need to make sure you have my favorite lemon tools!  A microplane is essential for any recipe calling for lemon rind!  And then a lemon juicer – perfect for getting every little bit of juice out of that lemon!!

lemon giveaway

This lemon shortbread would be a perfect addition to any cookie plate, tea party or the perfect treat for Mother’s Day this weekend.  But you don’t have to wait for a holiday to try them.  They are too good for that!

Lemon Shortbread

Shortbread originated in Scotland and is traditionally 1 part sugar to 2 parts butter.  Shortbread has lots of butter but that is what makes it so good!  This lemon shortbread also uses lemon infused sugar which gives it a perfect lemon flavor.  Just use your fingers to mix the lemon zest into the sugar to release the oils and get that lemon goodness into the sugar.

lemon infused sugar

The lemon sugar is combined with the butter, lemon juice and flour until it forms coarse crumbs.

lemon shortbread

This mixture is then pressed into the bottom of the pan and baked for about 25 minutes or until the edges are lightly brown.

lemon shortbread

The crowning touch is the lemon glaze which gives it even more lemon goodness. A dusting of lemon zest finishes them off.

lemon shortbread
lemon shortbread

Then all that is left is to grab yourself a cup of tea and a piece of lemon shortbread and enjoy!

5 from 1 vote

Lemon Shortbread

Recipe From: Leigh Anne Wilkes
Delicious buttery shortbread with a light lemon flavor.
serves: 16 pieces
Prep:15 minutes
Cook:25 minutes
0 minutes
Total:40 minutes
Rate Recipe

Ingredients

For the dough

  • 4 1/2 C all-purpose flour
  • 1 tsp salt
  • 1 C granulated sugar
  • 1 Tbsp. fresh grated lemon zest plus 1 tsp.
  • 1 pound unsalted butter softened
  • 1/4 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

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together flour and salt.
  • In a large mixing bowl, add sugar and zest – use your fingers to massage the zest into the sugar until very fragrant and combine.
  • Add butter and beat mixture together until smooth.
  • 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.
  • Scoop mixture into a 9″ x 13″ baking pan coated with nonstick spray.
  • Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes.
  • Remove and place pan on a wire rack to cool completely

To prepare the glaze

  • In a small bowl, whisk together confectioners’ sugar, butter and lemon juice until smooth.
  • Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired.
  • Set aside and let stand at least 30 minutes before cutting.
  • Makes about 40 cookies.

Nutrition Facts:

Calories: 424kcal (21%) Carbohydrates: 48g (16%) Protein: 4g (8%) Fat: 25g (38%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 65mg (22%) Sodium: 163mg (7%) Potassium: 54mg (2%) Fiber: 1g (4%) Sugar: 20g (22%) Vitamin A: 756IU (15%) Vitamin C: 5mg (6%) Calcium: 16mg (2%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookie
Cuisine:Italian
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  1. Diane Perry says

    Posted on 5/15 at 5:29 am

    Can I use margarine instead of butter?

    Reply
    • Leigh Anne Wilkes says

      Posted on 7/12 at 9:56 am

      I wouldn’t recommend it.

      Reply
  2. Jaime says

    Posted on 9/23 at 8:53 pm

    Do you know if this would freeze well? I’d like to make it for a bake sale, but I’ll be out of town for the sale so I need something I can make ahead & freeze.

    Reply
    • Leigh Anne says

      Posted on 10/1 at 10:32 am

      Jaime, I have never frozen it but my guess is it would freeze well.

      Reply
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