This unusual Scottish Lemon Sugar Shortbread is made with a fabulous sugar infused with lemon rind — the lemon flavor really pops! Make these classic lemon dessert bars for afternoon tea or everyday snacking.
I’m in love. I’ve got a new shortbread recipe that’s sending me over the moon. It’s a new technique for me, a new flavor, and a soft melting texture that is indescribable. And that’s coming from someone who’s made about a gazillion shortbread cookies and crusts on this blog…but this one brings me back to why I fell in love with shortbread in the first place.
Shortbread is a very old Scottish recipe renowned for its simplicity. The original formula is one part sugar, two parts butter, three parts flour, by weight.
If you’ve ever bought packaged shortbread, including the classic Girl Scout ‘Trefoils’, you might associate it with a rather bland, crisp biscuit-y cookie. It can be that, but it can also have a softer, more tender texture, which is the way I like it best. This dough is patted into a baking pan, pricked all over with a fork, and baked just until it sets, but is still pale. It’s cut into ‘fingers’ while still warm, and it melts on the tongue. If you like it more on the crisp side, you only have to bake it longer.
As I was setting out my ingredients to make this, I remembered the wonderful lemon sugar I used in my Lemon Poppy Seed Muffins. I figured why use regular sugar when I can get such lovely hit of lemon along with it? It gives this shortbread a surprisingly clear citrus flavor. I use a serrated peeler (the sharp ‘teeth’ make peeling a breeze, even soft fruit like ripe peaches) to peel the zest off of a large lemon. Then I process it with a cup of sugar until the zest is completely incorporated, It only takes a minute. The result is a slightly damp, terrifically fragrant sugar, ready for baking. This recipe calls for 1/2 cup of sugar, so you will have extra.
This recipe also uses oat flour, which, if you’ve never tried it, is super easy to make at home in a food processor or a high speed blender. Check out my post on how to make your own oat flour for all the details.
The inspiration for this shortbread came from a blog I discovered recently from the remote Shetland Islands, off the coast of Scotland. I set out to make their Shetland Shortbread out of curiosity, knowing it would be completely authentic, and to see how it differed from my usual recipe. Interestingly, their recipe uses melted butter, which is great because it’s so easy. I made a couple of adjustments, and of course used the lemon sugar, and I’m thrilled with the result.
If you’ve fallen in love with this shortbread like I have, you might want to try some of my other shortbread recipes, like my Butter Pecan Shortbread, or my Bittersweet Chocolate Chip Shortbread, for starters.
Scottish Lemon Sugar Shortbread
Ingredients
lemon sugar
Instructions
69 Comments
Ruth
October 12, 2020 at 8:13 amWe have an oat allergy in our house, how can I adjust the recipe to use wheat flour? thanks
Sue
October 12, 2020 at 8:21 amYes, for sure.
Patti
January 21, 2020 at 9:38 amThese are legit THE best lemon shortbread bars! We have tried several recipes and all were good, but none came close to this delightful lemony, buttery, Shortbread bars that just met in your mouth!
Layla Wiltshire
March 21, 2018 at 9:17 amI made these and they are super easy even having to make the oat flour and lemon sugar! So easy and so scrummy! Huge success! I have to say I put 5 lemon zest’s in two cups of sugar…but aware that we REALLY like lemons in this house (my daughter will just eat lemons! ? ? ?)
Defo will be making again ??
Thank you xx
Sue
March 21, 2018 at 9:52 amLove to get this comment, Layla, because I adore this shortbread, I was just thinking about how I could make a sequel to it, with a different flavored sugar. Glad you enjoyed it 🙂
Rosemary
May 20, 2018 at 2:47 pmMine fell apart when I cut them. I did not have oat flour so I used 3 cups of reg flour. Any suggestions
Sue
May 20, 2018 at 3:36 pmShortbread is quite delicate Rosemary. Is it possible yours were still warm when you cut them? I do cut mine when warm, but I am very careful with them. It does tend to firm up as it cools.
Kat
January 23, 2018 at 11:26 amMy mother loves lemon anything and I think this would go lovely with a cuppa tea.
I honestly just bit into a Girl Scout Cookie after I couldn’t resist any longer and was so disappointed! I think your lemon shortbread is just the ticket! I can’t wait to try this! Thank you for sharing. Do you think this would work with orange?
Sue
January 23, 2018 at 11:27 amYou know, I think orange is a great idea, Kat, I would definitely go for it.
Kat
January 24, 2018 at 11:01 pmI will have to let you know as soon as I make them! Orange is my daughter’s favorite! Thank you
Susan
October 16, 2017 at 10:52 amDid you know that processing sugar with citrus zest was an innovation developed by Cuisinart when they first introduced their food processors in the U.S.? And it works like a charm. I love a good, clean intense burst of lemon flavor. Two of my mother’s favorite foods are shortbread and lemons. She is 94, and blind with vascular dementia, and in a nursing home. There are so few pleasures left that she can experience. And shortbread made in a food processor is utter simplicity. Thank you for sharing this great recipe; I will bring these when I visit tomorrow. Just discovered your blog, and am enjoying it so much.
Sue
October 16, 2017 at 12:17 pmI love this Susan, thanks! I didn’t know that about Cuisinart. I plan to experiment with lime sugar next, although I’m afraid it will be too bitter. And I hope your mom loves this shortbread, it sounds like a perfect fit for her!
Susan
October 16, 2017 at 7:41 pmNo, it won’t be bitter; it will be lovely. And if you taste it and decide that it is not sweet enough,you can give it another whirl with more sugar. This technique works for all the citrus fruits, except maybe clementines, which have a thinner skin, and which I have not tried yet. I automatically do this with all sweet desserts that call for citrus and sugar, just like I automatically roast all nuts before inclusion in a recipe.
Sue
October 16, 2017 at 8:06 pmRoasting nuts makes SUCH a difference 🙂 I’ll try other citrus with sugar this winter for sure.
Marina from Denmark
January 18, 2018 at 4:50 amHow interesting. I never heart of it but I do it all the time. I invented it in my own kitchen about 10 years ago because organic lemons used to be very expensive and in this way I could safe their peel much better. I usually do it with a vanilla bean. I use this in so many cakes and recipes. But of course someone else invented it to. It is usually that way with most things.
Cyndi McConnell
August 28, 2017 at 8:36 amI cannot WAIT to try your shortbread recipes with a great cup of coffee! I am super-excited to have found them! Signed up for your newsletter and I’ll Be Back!!!!!!!!!!!! 🙂
Sue
August 28, 2017 at 8:44 amYay Cyndi, welcome in 🙂
Grace
August 1, 2017 at 9:38 amJust came across your recipe. Love making shortbread. I can’t wait to try it. My question is how do you store the left over sugar? I’d like to make it ahead of time to have on hand. Also, thinking of using limes and oranges to make sugars.
Sue
August 1, 2017 at 10:34 amI would store it in the refrigerator, and only for a few days, because the essential oils from the lemon zest won’t keep for too long, I don’t think.
Margaret
February 10, 2019 at 11:00 amOne can also dry the lemon zest separately for use later.
I’ve used a Zester. But a peeler works, too and is faster.
But caution: use only the outer layer.
Avoid the white pith layer underneath as it is bitter.
Terri Pringle
December 18, 2016 at 12:23 amCan this dough be cut with a cutter? I’m looking to make stars and trees as Christmas gifts? Thanks Sue… been salivating over your recipes this morning and having a cook off this afternoon so I’ll let you know how I goes ?
Sue
December 18, 2016 at 7:16 amNo, sorry Teri, this is a softer type shortbread, it won’t work with cookie cutters. Check out my sugar cookie recipe, that might work for you: https://theviewfromgreatisland.com/holiday-sugar-cookies-diy-colored-sugar/
Natalie
April 4, 2017 at 8:26 amWhen you make the lemon sugar and you measure the one cup of sugar and add the zest to the mixture than do you measure out a 1/2 a cup of the lemon sugar and add it to the recipe and then do you leave out the rest of the 1/2 cup of lemon sugar?
Susan
October 16, 2017 at 11:05 amNatalie, not sure if I completely understand your question, but since it appears to have been unanswered, thought I would chime in if you have a very small mini food processor, you should be able to make lemon sugar in the specific amount called for in the shortbread recipe. I imagine that Sue’s little recipe for lemon sugar calls for making one cup because that is the minimum amount needed to infuse the sugar successfully in a normal sized food processor. You have to use enough sugar to engage the blade. There are a million delightful uses for left over lemon infused sugar, but if you don’t want to bother with left overs, just double the recope!
Janice Farnsworth
November 9, 2016 at 9:00 pmCan you tell me what oat flour is? I live in the US and am not very versed in cooking but don’t recall ever seeing it here. Can I use regular flour instead? It sounds delicious!
Sue
November 10, 2016 at 5:58 amOat flour is basically ground oats, and you can find it in most large grocery stores, and certainly Whole Foods type stores, Janice. I love it and use it a lot. You can make your own by grinding oats, if you have a food processor or Vitamix type blender. You can also buy it online easily at Amazon, etc.
Barb Cakebread
October 28, 2016 at 11:57 pmJust saw this recipe and looks amazing. Can already smell Xmas…
I blitz together castor sugar and lemon zest and always have a batch on hand..
Can use in so many recipes..
Laura
August 30, 2016 at 2:21 amI baked it for the kids in the youth welfare service (where I work) and they loved it! Thanks so much for sharing this recipe! (:
Sue
August 30, 2016 at 7:46 amHow nice, thanks Laura.
Patti
August 26, 2016 at 1:43 pmI have tried several shortbread recipes, but none compare to this one.
We are still loving these! I make it every other week and all we have shared with love it too! Thanks again!
Heidi
August 11, 2016 at 1:39 pmAny plans for a cookbook on all your recipes including cookies? You are my favorite chef, and I collect all your recipes on Pinterest, but I would love a book!!
Patti
May 14, 2016 at 7:27 pmWe just baked these and cut them… half the pan is gone! Delicious, fresh, yummy!! Thank you for the lemon sugar “recipe”, what a marvelous thing!
Sue
May 14, 2016 at 8:16 pmI’m so glad to hear it Patti — I’m just working on another variation coming out next week!
Barbara Jean
April 25, 2016 at 10:39 amI’m so excited to make these cookies ! I just swirled the lemon and the sugar ! My kitchen already smells beautiful! Would you use a Pyrex pan or a metal one?
Sue
April 25, 2016 at 10:42 amI almost always use my ceramic baking pan, but I think either would work. Keep an eye on the time for glass, it can cook a little quicker.
Robin @ A Shaggy Dough Story
March 3, 2016 at 1:55 pmAh shortbread, heaven in a cookie. These look wonderful and I can’t wait to make them. They’ll definitely bring back memories–I was lucky enough to take a backpacking visit to Shetland a long time ago and couldn’t get over how beautiful it was. Thanks for these and for the link to the Shetland website!
Susan
March 29, 2015 at 10:59 amMy absolute favorite cookie with lemon sugar? Oh my! What a wonderful idea, Sue. They look irresistible!
Sue
March 29, 2015 at 11:08 amThey’re soooo good, Susan 🙂
Betty
March 28, 2015 at 11:05 pmMy husband’s favorite cookie is shortbread, and I’d have a hard time keeping any of these for myself. I love the lemon sugar in them! 🙂
Sue
March 29, 2015 at 7:41 amThanks Betty – ours went pretty fast!
Jean | DelightfulRepast.com
March 27, 2015 at 7:55 amSue, I grew up making lemon sugar like that–isn’t it just the best use of a food processor?! A lifelong fan of shortbread, I’ll be making this one very soon! Lovely!
Maria|PinkPatisserie
March 27, 2015 at 7:50 amYou are absolutely right, real shortbread tastes lightyears better than anything you can get in the store. This is a stunner of a recipe!
Christina
March 27, 2015 at 12:17 amOh my, would I love these with my next cup of tea! Sue, you really have such wonderful recipes…it’s as it you are catering specifically to my taste buds! Lucky me! 🙂
Lorraine @ Not Quite Nigella
March 26, 2015 at 9:23 pmWonderful looking shortbread Sue! I just came back from Scotland and the shortbread there is just wonderful! I didn’t make it to Shetland but I can almost taste the flavours here 🙂
Denise
March 26, 2015 at 9:11 pmOh what tender lemony goodness! I think I might make this for Tea soon.
Ashley
March 26, 2015 at 1:28 pmOh how I love shortbread – the melt-in-your-mouth wonderfulness of it! This flavor sounds absolutely fantastic!
Laura (Tutti Dolci)
March 26, 2015 at 11:44 amMelt in your mouth shortbread sounds like a dream, love the lemon addition!
[email protected]'s+Recipes
March 26, 2015 at 11:23 amLemony and buttery…your shortbread looks amazing!
PurpleQueen
March 26, 2015 at 7:46 amWow! This has been a most amazing lemon week! I made a chocolate thumb print cookie last weekend that featued short bread, it’s so buttery and crumbly, how could any one resist! I will look for oat flour, but just in case I can’t find it, I will use the alternate method with oatmeal. Thanks for another yummy post!
Joanne Bruno
March 26, 2015 at 4:50 amI feel like the lemon sugar must MAKE these. Both fresh and buttery at the same time!
[email protected]+This+is+How+I+Cook
March 25, 2015 at 9:08 pmYou do have a gazillion shortbread recipes and they are all luscious! I can never choose-but somehow I always manage! Add another good one to the list!
Louise
March 25, 2015 at 6:41 pmSue – have you considered adding ingredient weights! I know that I would appreciate that! thanks
Tricia @ Saving room for dessert
March 25, 2015 at 5:36 pmYou are the shortbread queen! Hands down – this looks delightful. Love the lemon peel addition.
Sippitysup
March 25, 2015 at 2:55 pmI was all set to give this a try this afternoon as I thought I’d have everything handy. But I don’t have oat flour so I will have to put it off for another afternoon. But I will try this. GREG
[email protected]+Riffs
March 25, 2015 at 1:50 pmLove love love lemon. In anything. Rarely have had it in shortbread — but that will change. Really good stuff — thanks.
Sue
March 25, 2015 at 2:10 pmI think real citrus flavor is difficult to get into cakes and cookies, etc. The lemon sugar really does the trick 🙂
Monica
March 25, 2015 at 1:43 pmI’m mesmerized by the lemon sugar! Sounds perfect here and such an interesting recipe with the melted butter. It looks divine and I’m guessing that touch of cornstarch brings a bit of textural magic to these cookies. Lovely!
Sue
March 25, 2015 at 2:13 pmThe cornstarch really does add nice texture. The original recipes uses even more, but I found that the smaller amount was enough, and the oat flour adds flavor and texture of its own.
Catherine
March 25, 2015 at 11:29 amDear Sue, These look beautiful and sounds marvelous…I love the fresh burst of lemon. What an elegant treat. xo, Catherine
Cathy Yearwood
March 25, 2015 at 10:27 amI have a question on the recipe. I am in the Caribbean and there are not many specialty flours we can purchase. For the Oat flour, could I use Oatmeal and whiz in in a spice mill or something to make a flour? I love shortbread and this sounds wonderful. I am so enjoying reading these blogs and getting some wonderful recipes.
Sue
March 25, 2015 at 10:52 amYes, you can make oat flour that way, Cathy. You can also follow the original Shetland recipe and use 3 oz cornstarch in place of the cornstarch and oat flour in my recipe.
Cathy
March 26, 2015 at 10:33 amThank you! Hoping I can find time to make this today for my friends coming tomorrow.
Cathy
March 27, 2015 at 12:35 pmI made these this morning, minus the oat flour since there was not enough time to whiz our oatmeal into a flour. They were delicious, everyone loved them. They got into them before the main course:-)
I look forward to making them with the oat flour next time.
Chris @ The Café Sucré Farine
March 25, 2015 at 10:22 amI think I might get stuck just standing there smelling the intoxicating sugar and perhaps never get to making the cookies although they sound awesome!
Sue
March 25, 2015 at 10:54 amI am totally hooked on the sugar, and it really does keep the flavor and scent even after baking. I’m going to try other citrus, too. It’s a great way to infuse citrus into baking – even better than using extracts!
Kathleen
March 25, 2015 at 10:09 amThis looks truly incredible! I love the addition of lemon. I can still remember my Grandmas special tin she always kept shortbread in!
Jennifer @ Seasons and Suppers
March 25, 2015 at 9:10 amScottish Shortbread is one of my favourite treats. Can’t wait to try your lemon version (and I too love when recipes have melted butter! Never have to remember to take butter out to soften ahead 🙂
Sue
March 25, 2015 at 9:14 amI know, right? Melted butter rocks.
Monique
March 25, 2015 at 8:54 amI am certain you have another sure for shortbread winner here.
We’re lucky you love to experiment and take pics.