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Lemon Shortbread

Buttery crumbly shortbread that bursts with lemon flavor.
Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 3 hours
Servings 24 cookies

Equipment

  • 8x8 inch light metal baking pan
  • citrus zester
  • parchment paper for lining the pans
  • stand mixer or hand mixer to mix the dough (can also be done in a food processor)

Ingredients

Lemon Shortbread

  • 65g or ⅓ cup fine granulated sugar
  • 3 lemons
  • 1 tsp lemon extract no substitutes!
  • 1-2 teaspoons pure vanilla extract depending on taste
  • 226g or 1 cup softened butter european style (Kerrygold) salted or unsalted (if salted reduce added salt to ¼ tsp)
  • ¾ tsp fine sea salt
  • 360g or 2 ¾ cups low protein* all purpose flour like White Lily (if you can't find it use half cake flour and half all purpose). To measure flour without a scale, fluff the flour with a fork then carefully sprinkle into the measuring cup and level.
  • 65g or ½ cup powdered sugar made with tapioca starch

Lemon Glaze

  • 130g or 1 cup powdered sugar made with tapioca starch
  • 2-3 tablespoons freshly squeezed lemon juice
  • Pinch fine sea salt
  • Dash of pure vanilla extract or paste

Instructions

At least a few hours before you’ll make the dough:

  • Pour the granulated sugar into the bowl of a stand mixer and zest the lemons over it. Rub the zest into the sugar, doing this releases the oils (and flavors) of the zest. Add the lemon extract and vanilla and stir.
  • Add the butter and affix the paddle attachment. Beat the mix until creamed - about 3 minutes.
  • Cover with plastic wrap and set aside for at least an hour but up to four.

An hour before baking the shortbread:

  • Add the sea salt, powdered sugar and flour to the bowl and mix until no flour bits are visible and you have a soft dough. It should mostly clear the bowl.
  • Line an 8x8 inch square pan with parchment paper (two overlaying sheets so all sides are covered).
  • Press the dough into the bottom of the pan in an even layer. Use a rubber spatula to help you even it out, tuck the edges in. Cover the pan with plastic wrap to seal and set aside for 30-60 minutes.
  • Preheat the oven to 350 F. Dock the dough with a fork (to prevent air bubbles). If you are not going to do a glaze, you can sprinkle the top with some granulated sugar for additional crunch. If you will do a glaze, leave the dough bare.
  • Bake for 30 minutes, until the edges are nicely golden.
  • Remove from the oven and very carefully lift out the dough using the parchment paper as a sling.
  • Slice the dough vertically into 8 strips (in half, then each of those in half and then in half again - see pics and video). Then slice horizontally into thirds (this will make 24 cookies).

You can stop here for a slightly more 'doughy' shortbread or proceed for a more crispy cookie:

  • Line a greased cookie sheet with parchment paper and set it next to your workspace.
  • Use a fish spatula or an offset spatula to carefully lift each shortbread onto the cookie sheet. Place them so there is a little bit of space between them (half an inch).
  • Bake for another 10 minutes. Let cool on pan.

If you are making the glaze

  • In a bowl, whisk together the powdered sugar and lemon juice. If the glaze is very thin, add more powdered sugar. If it’s too thick, add more lemon juice. Add a pinch of salt and a dash of vanilla. The consistency should be like elmers glue.
  • Drizzle the glaze over the cooled shortbread. Alternatively, dip the shortbreads facedown into the bowl of glaze.

Video