This recipe is for a zesty lemon shortbread and uses the basic 1, 2, 3 approach. One part sweetener, two parts fat and three parts flour. To add in flavor, a lemon is washed, zested and juiced. This is such a simple recipe and yet it is wonderfully delicious.
Last year, I spoke about shortbread and how to make it easily. However, as I am learning more about baking, I’d like to go over the topic in a little more detail. If you want to learn how to make delicious cookies, then you really need to learn how to master shortbread.
Shortbread is amazing as a cookie or as a base for more complex deserts like cheesecake. Either on its own or paired with other ingredients, shortbread is the cornerstone to baking. By learning the key ratio to making shortbread, you begin to learn how baking works and therefore can create your own recipes.
Shortbreads have a ratio of one part sugar, two parts fat and three parts flour. Now this is crucial. If you want to get serious about baking, you need to pick up a set of digital scales. It doesn’t matter where you get them or how much you pay, but they will benefit you greatly. Especially in bread making. The reason you need scales is because this ratio is in weight and not cup measurements. Whereas you do have the ability to get a general cup measurement for shortbread, it will always be off a few grams. Doesn’t sound like a lot until you want to have consistency.
First, you will need to line a pan with parchment or foil. 
Next, gather your ingredients. 
Next we will zest a lemon. Two if you want it extra zippy! 
Only zest until you see it turn pale yellow. 
Then you’ll want the juice from half a lemon. You can save the rest for another recipe. 
A juicer works great at getting every drop. 
Place the juice separate from the zest. 
First, you’ll want to add the zest into the sugar. 
Then stir. 
This breaks up the zest and really infuses the flavor of lemon throughout the shortbread. 
Next, you will get softened butter in a bowl. 
Then you want to cream it with the sugar. 
Next, add in the salt. Skip if your butter is salted. 
Now add in a little juice and the flour. 
You want to only stir until it starts to come together. 
Like this! 
Pour into your pan. 
Press as evenly as possible, then chill. 
Finally bake and cool before cutting. 
It will look like this. 
Slice as desired. 
Share with others or keep for yourself. 
Happy baking!
Want a video to further show how to make zesty lemon shortbread? You’ll be making cookies in no time!
Lemon Shortbread
Ingredients
- 2 ½ cups (12oz) flour
- 1 cup (8oz) softened butter
- ⅔ cup (4oz) sugar
- 1 (2oz) lemon
- ½ tsp (2.5g) salt
Instructions
- Line an 8" (20cm) square pan with aluminum foil or parchment paper.
- Zest and juice one lemon.
- In a small bowl, combine lemon zest and sugar. Set aside.
- In a large bowl, cream together butter and sugar. Stir in flour, salt and lemon juice until just coming together like crumbs. Spread into baking pan and press into an even layer. Chill until firm, about 20 minutes.
- While dough is chilling, preheat oven to 300F (150C.)
- Bake 35 – 45 minutes until just the edges are turning golden brown. Cool in pan, then cut with a serrated knife. Store in an airtight container.
Thank you for sharing your recipes and knowledge!
Do you think I could roll this dough and cut shapes?
Hi Sallie! Yes, you really could. You will want to mix the dough a little more until it holds its shape a little better when you squeeze the dough together with your hand. Maybe 30 seconds or so. Then, press it into a thin disk and chill it for about 20 minutes so it’s easier to roll out. Dust the work surface and rolling pin with a little flour to prevent it from sticking. Bake at 350 (180c) for 12-15ish minutes or until you see the edges just lightly golden brown. If your pan is a dark non stick pan, drop the temperature to 325 (160c.)
A great way to finish them off would to make a lemon glaze with powdered sugar and enough lemon juice to thin it out. About 1 tablespoon of juice for every 1/2 cup of powdered sugar. Let me know if you need more help and feel free to share how they turn out. I love to hear how recipes work (or don’t for people) so that I can improve as a baker as well. ☺️
I didn’t see your response until I came back to do this recipe again. Thank you so much! The shortbread came out wonderfully for me even using measuring cups. I drizzled some chocolate over the top for pizzazz. 😊
It must be a hit if you are trying it again! 🙂 The funny thing is I am getting on here to look up a lemon recipe myself and saw your comment. Chocolate sounds amazing as a garnish! Have you tried orange and chocolate before? It’s really lovely, too.