These lemon shortbread bars are buttery, crisp-edged, and infused with bright citrus zest. The dough is mixed by hand, pressed into the pan, and baked until golden. A quick make-ahead, old-fashioned cookie that keeps beautifully, travels well, and makes a fantastic homemade gift.
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Zesty and buttery
Shortbread is a glorious mix of butter, sugar, and flour, creating a melt-in-your-mouth cookie.
I added lemon, and it became even better, with a nice zing cutting through that buttery amazingness because we can certainly agree that shortbread is a rich cookie!
- Simple ingredients.
- Easy to make: the dough is patted onto the pan, so it's easier to make than lemon shortbread cookies that must be rolled, cut and glazed individually.
- Make ahead: You can make the dough a day ahead, pat it in the pan, cover it and refrigerate it until ready to bake. After it's baked, it keeps well in an airtight container, a metal tin preferably.
- Serving it: it can be used to accompany ice cream, to serve with after-dinner coffee, or simply as part of a dessert table with other more sophisticated recipes.
This recipe today uses powdered sugar for the dough and a small amount of granulated sugar for sprinkling the shortbread before baking; it creates a crunchy crust and a nice, golden color.
I love this type of cookie and have some unique shortbread recipes in case you want to check them out.
- Suzette ⭐️⭐️⭐️⭐️⭐️
Absolutely divine! We opted to leave off the granulated sugar and then used fresh lemon juice mixed with powdered sugar to make a glaze, as suggested. It's so lemony and tart and perfect!
- Joan ⭐️⭐️⭐️⭐️⭐️
Great recipe, so good it's hard to share! I added a few drops of lemon extract to enhance the lemon flavor even more. It's so easy and delicious! Thanks for sharing!
- Dantia ⭐️⭐️⭐️⭐️⭐️
I made this for the Fort Campbell culinary team as a dessert for one of our important meals. I used it as a crust. Needless to say, the crust was the best part.
Testing Notes
Key Takeaways:
Chilling the dough is worth it for texture and shape. Resting time deepens the lemon flavor and improves tenderness. Lemon zest provides the best natural flavor.
- Cold dough improves structure: A cold dough will bake better and not be tough, which is crucial to getting that buttery, crunchy bite. I recommend you chill the pan with the patted dough in the freezer for 10 minutes or the fridge for 20-30 minutes before baking.
- Is the extra resting period needed? I tried both, and you can absolutely bake it directly and get a wonderful shortbread. The refrigeration time makes for a more tender, melt-in-your-mouth shortbread as the ingredients meld together. It can also deepen the flavor. I think it's worth the wait, but you should adjust recipes to your timeline and palate.
- Flavor improves with time: Let it sit for 1-2 days. The citrus and butter notes mellow and blend beautifully. Just try it and see. Storage tip: Use a metal tin to keep the shortbread crisp and fresh longer.
- Lemon flavor: Start with lots of fresh lemon zest. It adds natural citrus oils without changing the dough texture. For even more flavor, mix the zest into the sugar before adding butter to create lemon sugar. Adding a small amount of lemon juice can add brightness, but too much affects the texture. Use lemon extract, emulsion, or lemon paste (in addition to the lemon zest) to intensify the flavor. Start with ¼ teaspoon and see how it goes, as they can sometimes be intense.
- Zest-first method: Lemon zest adds flavor without changing the dough texture. For maximum flavor, rub the zest with the sugar before adding to the butter.
- Use extracts carefully: Lemon extract, emulsion, or paste intensify flavor. Start with ¼ teaspoon to avoid overpowering.
Ingredient Notes
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Unsalted butter: Use the best brand you can afford; the better the butter, the better the flavor.
- Powdered sugar: also called confectioners' sugar or icing sugar.
- Lemon zest: freshly grated from fresh lemons to get the best lemon flavor. I use a microplane zester/grater directly over the shortbread dough.
FAQ
Yes, you can. Either the unbaked dough already in the pan, or the baked cookies or fingers. I recommend doing so after cutting and separating the pieces. And always remember to wrap the pan or the cookies well to avoid as much freezer burn and ice as you can.
In an airtight tin, it can last a week or two. This will depend on how it was baked. Slow, even baking produces crunchier shortbread that is drier, so it lasts longer.
Steps to make lemon shortbread
No need for an electric mixer. You only need a spatula or hand whisk.
Butter + zest
The butter must be at room temperature (soft but not greasy or beginning to melt), and you should be able to mix everything with a spatula. If using extra flavorings, this is when you add them together with the lemon peel.
Soft dough
It can look like you won't be able to incorporate all the dry ingredients, but you will. With a flat rubber spatula, you can fold and scrape the mixture until the flour integrates fully.
Trust the process, and in a few minutes, you'll have a soft, easy-to-manage dough.
Pat the dough
The best way to fill the pan is to distribute pieces of dough throughout the bottom. That way, when you spread it, it will be better leveled. If you dump it all in the middle and start to pat it with your fingers, it will be harder to reach the edges.
Baking
When is it fully baked?
This is a great question, as it usually has people going for either the barely colored shortbread or the golden finish. Just like with cookies, it depends on personal taste. Do you like softer, lighter cookies, or go for the crisper, colored ones?
I alternate between both but tend to like a crispier, golden-colored shortbread.
Crunchy top
Shortbread will get a crisp top if it's golden brown. We supercharge that step by sprinkling a tablespoon or two of sugar before baking. It will stay put (not seep into the dough) and add a nice crunch. This is optional but highly recommended. You can use brown sugar for a more caramel crunch.
Scoring
This part is essential, and you must do it while the shortbread is still hot, about ten minutes after you take it out of the oven. Using a smooth-bladed knife, cut strips lengthwise and then do the same to the other side, creating a criss-cross pattern. Alternatively, cut squares or triangles (cut squares in half diagonally).
Shortbread is very rich, so smaller pieces are usually better.
Shortbread holiday ideas
It all comes down to different flavorings and toppings. Make a large batch by doubling (or tripling?) this recipe. If using a stand mixer, use the paddle attachment at low speed.
Flavorings: divide the dough and add different flavorings to each portion, in addition to the lemon. Add another citrus, a ground spice (like cardamom that goes very well with lemon), or ground nuts.
Different shapes: I cut them into sticks but can be cut into triangles, squares, or diamonds.
Toppings: drizzle them with a simple lemon glaze made with powdered sugar and lemon juice or a thin chocolate ganache like the coconut shortbread variations. Before the glaze sets, you can sprinkle citrus zest, ground nuts, or festive sprinkles.
Gifting: layer the dry ingredients in an airtight jar, attach a nice card with the instructions to make the shortbread, and give them out as gifts during the holiday season.
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Lemon Shortbread (buttery and easy)
Ingredients
- ¾ cup unsalted butter, at room temperature
- 1 ¼ cups all-purpose flour, or cake flour
- pinch of salt
- 2 tablespoons lemon zest, see Notes below for extra lemon flavor
- ⅛ teaspoon vanilla extract, drops, literally
- ½ cup powdered sugar, sifted
- 1 tablespoon granulated sugar, for topping
Instructions
- Have ready a 9-inch (20x20cm) square baking pan that has been buttered or sprayed with baking spray.
- Line it with parchment paper: take a large piece of parchment paper of about 8 inches (almost as wide as the pan) and cover the bottom and two sides of the pan. The other two sides will remain buttered but not lined with paper. This will help you remove the shortbread after it's baked.
- In a large bowl, mix ¾ cup unsalted butter with 2 tablespoons lemon zest (I zest it directly over the butter mixture using a microplane zester) and ⅛ teaspoon vanilla extract.
- Add ½ cup powdered sugar and incorporate well so there are no lumps. I recommend sifting the sugar before adding it, or sifting it directly over the butter mixture as I do.
- Add 1 ¼ cups all-purpose flour and pinch of salt in 2 parts, mixing with the spatula until it is smooth, well combined and no dry spots remain.
- Transfer the dough to the prepared pan, scattering small amounts on the bottom.
- Lightly pat the dough with your hand until it covers the whole surface. Make sure the edges are covered. Make it as even as possible, but relax because it will not be completely smooth.
- Refrigerate the whole pan, covered in plastic wrap, for at least 1 hour (and up to 24 hours). You can bake it directly, but this resting time creates a more tender shortbread, in my experience.
- Preheat the oven to 325°F (160°C).
- Sprinkle 1 tablespoon granulated sugar over the top before baking.
- Bake the shortbread for 40-45 minutes, until the top is dry, has puffed slightly and is beginning to color. You can leave it a few more minutes for a more golden shortbread. Just don't let it dry out.
- Let cool for 10 minutes on a wire rack and carefully score (cut but not all the way through) into sticks, squares or triangles with a smooth-bladed knife.
- Let cool on the cooling rack completely, lift the whole square of the pan with the aid of the parchment paper, and carefully separate each piece. It keeps well for a week or more after you cut it, so it's great for gift-giving. Always use an airtight container, ideally a metal one or a jar.
Anonymous says
Very informative background information and a simple, really tasty recipe.
Anonymous says
These shortbreads were everything I expected and more. Thank you for the detailed recipe Paula.
Denise says
Delish! Will dip half of bar in melted Ghirardelli White Chocolate and sprinkle with Lemon zest next time I make these.
Paula Montenegro says
Happy to know you loved it Denise! I have drizzled it with dark chocolate but not white. Will definitely try it soon!