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Lemon Shortbread is perfection. Â It’s soft, buttery and full of lemon flavor.
Why You’ll Love This Recipe
The flavor! The light buttery flavor of shortbread pairs perfectly with tangy lemon. That lemon flavor comes from lemon infused sugar which gies it the perfect lemon flavor and its topped with a lemon glaze.
They are easy and a great make ahead treat. The dough can be made several days ahead of baking and once baked the shortbread lasts for weeks in the refrigerator and can be frozen for months.
Ingredients
- Flour. I use unbleached all purpose flour
- Salt
- Sugar, granulated sugar and powdered sugar
- Lemon Zest
- Butter. I use salted butter.
- Lemon Juice. Always use fresh lemon juice.
What is Shortbread?
Shortbread is a traditional Scottish biscuit or cookie as we would call it, with 1 part sugar to 2 parts butter. There are no eggs or any time of leavening involved. Shortbread has lots of butter but that is what makes it so good!
How to Make Lemon Shortbread
- Preheat oven to 350 degrees.
- In a mixing bowl, add sugar and zest – use your fingers to massage the zest into the sugar until very fragrant and combine. This will release the oils from the zest.
- Add butter and sugar mixture into the bowl of a stand mixer and use the paddle attachment to mix together until smooth. You can also use a hand electric mixer.
- Pour in juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add in flour and salt and beat just until the mixture resembles coarse crumbs.
- Scoop mixture into a 9″ x 13″ baking pan coated with nonstick spray or parchment paper.
- Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes.
- Remove and place pan on a cooling 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 sit at least 30 minutes before cutting.
Then all that is left is to grab yourself a cup of tea and a lemon shortbread cookie and enjoy!
Frequently Asked Questions
How long will leftover lemon shortbread last?
Keep any leftover shortbread stored in an airtight container at room temperature for up to a week or in the refrigerator for a month. You can also freeze it for up to 3-4 months. It has a great shelf life!
Can I use another type of juice?
Yes, they would be delicious with lime or orange juice.
Check out more of my favorite shortbread recipes:
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Lemon Shortbread
Ingredients
For the dough
- 4 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup granulated sugar
- 1 Tbsp. fresh grated lemon zest plus 1 tsp.
- 1 pound unsalted butter softened
- 1/4 cup fresh lemon juice
For the glaze
- 1 cup 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 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 and salt 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:
Diane Perry says
Can I use margarine instead of butter?
Leigh Anne Wilkes says
I wouldn’t recommend it.
Jaime says
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.
Leigh Anne says
Jaime, I have never frozen it but my guess is it would freeze well.