Lemon Shortbread is perfection. Light and lemony.
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.
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!!
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!
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.
The lemon sugar is combined with the butter, lemon juice and flour until it forms coarse crumbs.
This mixture is then pressed into the bottom of the pan and baked for about 25 minutes or until the edges are lightly brown.
The crowning touch is the lemon glaze which gives it even more lemon goodness. A dusting of lemon zest finishes them off.
Then all that is left is to grab yourself a cup of tea and a piece of lemon shortbread and enjoy!
For some other lovely lemon recipes check out this.
- 4 1/2 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
- 1/4 C fresh lemon juice
- 1 C confectioners sugar
- 2 Tbsp. butter softened
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. fresh grated lemon zest
- 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
- 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.
Recipe originally shared here on the blog April 1, 2009.
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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!
Yum! Yum! Can’t wait to try this one out. Thanks for expanding our horizons!
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 🙂
that looks amazing. Summery, light a fresh. Maybe we’ll put that one on the Easter menu!
Wow, those look heavenly! Can’t wait to see all the lemony recipes. Lemon is just perfect for spring and summer!
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!
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.
Another great recipe found here. Leigh Anne your a sweet “lemon” not a sour one in shareing your recipes.
Hey LA, sent a recipe for lemon bread! These look divine!
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?
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!!
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!
These look soooo good! I need an excuse or someone to bake them for , they would be dangerous otherwise.
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.
Marjean
Yum-O! My two favorites – shortbread and lemon. I’ll have to give this a try.
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!
My hubby will love these. He used to always buy the lemon bar mix in a box by Krusteaz. I’m pretty sure these are 10 better.
Oh! These look YUMMY!!! :o) Can’t wait to try them – the glaze is a nice addition.
I am making this right now, and I am so excited to eat it! It looks delicious! I love all of your recipes 🙂
Hope you enjoy it as much ax we did
Make these in a food processor…so easy!
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.
Jaime, I have never frozen it but my guess is it would freeze well.