Lemon shortbread is crisp on the outside, buttery soft inside, with a lovely aromatic lemon flavor. This easy elegant dessert literally melts in your mouth!
lemon shortbread is so versatile
Lemon shortbread is a versatile dessert that can go from simple and rustic to all decked depending on the way you want to serve it. (I actually like to eat it for breakfast with a cup of coffee.) It’s a thick shortbread that has a nice crunch on the outside and a buttery melt-in-your-mouth texture. The surprise is the burst of lemon flavor, which really sets this recipe apart from others. This same dough can be baked up in a square pan, or even as cookies if you prefer. I love the tart presentation because it’s instant elegance that can easily be dressed up for company.
you’ll need 4 ingredients (plus 2 optionals)
- one lemon ~ peel the zest (the yellow part) off with a vegetable peeler.
- granulated sugar
- unsalted butter, softened.
- all purpose flour
- lemon paste or extract, optional, but boosts the lemon flavor.
- sparkling sugar for the top, also optional. I add a drop of yellow food coloring to my sparkling sugar.
the difference between lemon paste and lemon extract
Lemon paste is thick like honey and is made with the oils from real lemons. I prefer the flavor to most lemon extracts, which tend to be harsher. But you do need to use more lemon paste. 1 tablespoon of lemon paste = 1 teaspoon of extract.
Lemon extract is also made by extracting the lemon oils from the peel, but is a little more concentrated than paste. 1 teaspoon lemon extract = 1 teaspoon lemon zest or 2 tablespoons lemon juice.
shortbread FAQs
We prick the surface of shortbread with the tines of a fork because this helps steam escape during baking so the shortbread doesn’t puff up. With shortbread what you put in the oven should be what you take out of the oven ~ no rising.
Shortbread dough is a simple combination of sugar, butter, and flour. Any excess moisture will change the texture of this classic dough. We achieve the lemon flavor in this recipe with zest (it’s where the lemon flavor is anyway!) and a little lemon extract or lemon paste. This shortbread is not tart and tangy like a lemon bar, rather it has a soft aromatic lemon flavor.
Yes, it would be delicious.
The best way to slice shortbread is while it’s still warm. I let it cool for about 10 minutes in the tart pan, then lift it out of the pan on the removable bottom. From there I usually gently remove the tart from the metal bottom plate. This can be tricky, and I find a very thin metal cake lifter or spatula works great. (You can slice the tart right on the metal plate if you like.)
I slice the shortbread using a large sharp knife. Sometimes it helps to make shallow score marks where you’re going to cut, but generally it is soft enough to slice easily when it’s warm.
Baked shortbread freezes well, just let it cool completely, then wrap tightly in plastic wrap, and then again in foil. Use within 3 months.
lemon shortbread serving suggestions
I cooked my shortbread in a tart pan, but you can also use a square baking pan, or roll and cut the dough into cookies. My slices, above, are super generous, you could easily get double the servings from this recipe.
- Serve alone, alongside coffee, tea, or after dinner drinks.
- Top with fresh berries and whipped cream.
- Add a scoop of ice cream ~ rhubarb or lemon would be nice!
- Omit the sugar topping and glaze the shortbread with a tart lemon icing: mix confectioner’s sugar with lemon juice to make a glaze consistency. Drizzle or spread it over the cooled shortbread.
- If you want to glam this tart up for a spring celebration, think about garnishing with edible flowers, pansies would be perfect.
we can’t get enough shortbread
- Sparkly Strawberry Shortbread Cookies
- Chocolate Chunk Shortbread Cookies
- Butter Pecan Shortbread
- Savory Herb Shortbread (and Party Printables!)
- Cranberry Orange Shortbread Cookies
Lemon Shortbread
Equipment
- 10 inch tart pan with removeable bottom
Ingredients
lemon sugar
- 1 cup granulated sugar
- zest of 1 large lemon, peeled with a vegetable peeler. Note: you want just the yellow part, not the bitter white pith.
shortbread
- 2 cups unsalted butter, at room temperature
- 1/2 tsp salt
- 1 Tbsp lemon paste ( you can substitute 1 tsp lemon extract), buy lemon paste here
- 4 cups all purpose flour
- 1 Tbsp sparkling sugar, buy sparkling sugar here
Instructions
- Preheat your oven to 350F Set the rack in the middle of the oven.
for the lemon sugar
- Put the sugar and lemon zest in the bowl of a full sized food processor fitted with the metal blade. Process until the zest is completely incorporated into the sugr and it is pale yellow. I like to pulse first and then process briefly. This should only take a minute.
for the lemon shortbread
- Put the lemon sugar into a stand mixer or a large mixing bowl and add the butter, salt, and lemon paste or extract. Cream together until well combined.
- Add the flour and blend just until completely incorporated.
- Transfer the dough to your tart pan. I like to drop pieces of dough all over the bottom of the pan to distribute it more or less evenly.
- Then press/pat the dough into a flat even surface across the pan surface. I like to use an offset spatula to help with this process.
- Use the tines of a fork to prick the surface of the dough all over. This will help prevent the dough from puffing up as it bakes. Sprinkle with sparkling sugar.
- Bake the tart for about 40 minutes, until just starting to turn golden around the edges.
- Let the tart cool in the pan for about 10 minutes, then gently lift the bottom of the pan out from the sides. I like to lightly score my dough with my knife as a guide for slicing.
- While the tart is still warm (and soft) slice it into wedges. You can slice in 8 or 16 slices, depending on how large you want your servings to be.
- Serve as is, or with fresh berries and whipped cream.
Video
Nutrition
looks delish
Sue I just ordered a ceramic shortbread pan like you use for your Scottish shortbread. Can I make this recipe in that pan? Maybe this recipe makes too much dough for that pan?
This is a slightly different recipe and yes, it’s more dough. I think it would be fine in the mold, though, you’d just have to make multiples.
You frequently use a food processor which is a kitchen tool I do not own. What works best to replace it. A full sized mixer seems too large. A Magic Bullet?
It’s true, I use my food processor a lot, and feel like it’s the most important kitchen tool I own. You can invest in a small food processor, which are not expensive, or a blender can sometimes work depending on the recipe. A magic bullet should be able to make the lemon sugar, and you can make shortbread dough by hand.
I’m looking forward to trying this. Your recipes are always so wonderful! What is a good source for lemon paste?
Stores like Sur la Table or Williams Sonoma carry it, and you can always find it online, here.
What I love most about this recipe is how bright the lemon flavor is. Your lemon sugar method is genius!!
Hi, how long to bake if doing as cutout cookies?
Depending on thickness, of course, anywhere from 18-20 minutes.
Ok I will. My friend just gave me 18 lemons from her Meyer lemon tree as mine is done! One of the pleasures of living in so cal. I made the cranberry ginger snap pie ( my family adores it) and now I will use more lemons for this luscious dessert! Then I will make lemon curd to serve with it! ? Happy Easter!
Shortbread is my favorite and I love lemon. Can you use Meyer lemons for this recipe or is the skin too thin to peel? Also where can one purchase edible flowers? Thanks Sue.
It’s interesting Darlene, I do find Meyer lemons to be difficult to zest. I would recommend regular lemons for this. For edible flowers you can buy them online from places like Melissa’s Produce, or other online specialty produce companies. Some large supermarkets carry them this time of year, too.
I usually do zest Meyer lemons: For this recipe, I would use maybe 2-3 Meyer lemons, depending on the size and quantity of zest. 🙂 Of course, if the lemons are too difficult to zest, then go with regular lemons.
I forgot to rate the recipe! 🙂
Thanks!!
Let me know how it goes. I think the flavor would be amazing.
MORE, MORE!!! Lemon, lemon…sigh, I love lemons. As a kid on an island in the South Pacific, we’d peel lemons, dash Tabasco on our salt and dip the lemon segments in the salt…heaven. Okay, enough with the memories, more lemon recipes, please? I adore lemons and yet everyone has just recipes for lemonade, wedding cookies, and lemon ice-box pie. Please, please.
As a kid in New Mexico, both lemons and limes got this treatment. Later, as an older kid (18), in Saipan, I rediscovered this treatment. Good times and good memories. 🙂
Saipan was one of the places, Guam, Japan, the Philippines, Dad was in the Air Force and I spent my first years scooting all over the globe. Learned to eat “strange” food and like it. As you said, good times and good memories!