Lemon Shortbread

Soft, buttery shortbread topped with a bright lemon glaze, this lemon shortbread recipe is worth sinking your teeth into.

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Lemon shortbread is a delicious twist on classic shortbread that will delight everyone at your table! Deliciously buttery and simply bursting with the tartness of fresh lemons, these melt-in-your-mouth squares are topped with a simple lemon glaze to create the perfect dessert.

Lemon Shortbread Ingredients

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These lemon cookie bars melt in your mouth and are subtly sweet yet bursting with a bright, citrusy flavor. 

The zesty zing of lemon mixed with the creamy decadence of the butter in the squares and the lemony glaze makes these bites the ideal treat for any sweet tooth craving.

Substitutions And Additions

CORNSTARCH: The cornstarch is what helps to keep your lemon shortbread on the softer side. You can replace it with ¼ cup all-purpose flour, but you will need to note that your shortbread will be a bit harder in texture.

MEYER LEMONS: If you can find Meyer lemons in your grocery store, they are a lovely substitute for regular fresh lemons. Their flavor is a cross between a lemon and an orange, making the buttery shortbread bars not quite as tart but very delicious. 

LEMON EXTRACT: If you do not have lemon extract (use a good quality if possible for the best flavor), then you can use up to 3 teaspoons of fresh lemon zest in the dough recipe. The lemon flavor may not be as strong, but the lemon glaze will provide plenty of added lemon flavor to your shortbread. You do not want to add lemon juice as a replacement for the extract, as it will alter the texture of the shortbread.

How To Make This Lemon Shortbread Recipe

Making lemon bars is an easy task, and you won’t be able to wait to sink your teeth into them once you smell the delicious aromas coming from your oven.

You will first make the dough from simple pantry staples before pressing it into a baking pan. Bake for just over half an hour before letting it cool. Dip the bars into the lemon glaze and sprinkle lemon zest for a tangy finish.

STEP ONE: Preheat the oven to 325°F. Line a 9×9 square pan with a sheet of parchment paper, allowing some to overhang the sides to easily remove the shortbread from the pan.

STEP TWO: In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium speed until smooth and fluffy.

STEP THREE: Add the lemon and vanilla extracts and mix until fully incorporated. You may need to scrape down the sides and bottom of the bowl between additions.

STEP FOUR: Add the all-purpose flour and cornstarch to the creamed butter, starting on low speed, and mix until the dough comes together and starts to form a ball in the center of the bowl.

STEP FIVE: Press the lemon shortbread dough evenly into the bottom of the prepared baking pan. You can lightly wet your fingertips with cool water to help press the dough without it sticking.

STEP SIX: Bake in the preheated oven for 35 to 38 minutes or until the edges are lightly golden brown and the center is set.

STEP SEVEN: Allow the lemon shortbread to cool in the pan for 5 minutes before slicing it into bars. You want your shortbread to be still slightly warm and soft when cutting so that you get nice, even cuts. 

STEP EIGHT: Allow your lemon shortbread to cool completely before removing it from the pan. You can lift it out of the pan using the overhanging parchment paper.

STEP NINE: Once your lemon shortbread bars have cooled completely, you can make the lemon glaze by whisking together, in a medium bowl, the powdered sugar, melted butter, milk, and lemon juice until smooth. 

STEP TEN: Dip the flat tops of each lemon shortbread just until the entire top is covered, and allow any excess glaze to drip back into the bowl. Place the lemon-glazed shortbread onto a rimmed baking sheet (with a cooling rack on top) to allow the glaze to harden. 

STEP ELEVEN: Once all the glaze has hardened, you can place your lemon shortbread onto a serving platter.

How To Serve

The lemon bars are the perfect accompaniment to your morning cup of coffee and pair perfectly with after-dinner tea as well. For a cold drink, indulge further with an icy glass of strawberry lemonade.

To truly elevate them, serve these delicious shortbread cookie bars with a dollop of freshly whipped cream and a scoop of vanilla ice cream or a drizzle of warm honey and a scoop of strawberry sorbet.

There is something so refreshing about lemon desserts. Our lemon fluff and lemon lush are two more that you won’t regret making.

MORE LUSH RECIPES

Dessert Bars

Lemon Brownies

No Bake Desserts

Lemon Lush

Storage

These citrusy shortbread cookies keep well. Here’s how to store them properly so that you can enjoy them for longer.

ON THE COUNTER: You can store these lemon shortbread cookie bars at room temperature in a lidded container for up to 3 days.

IN THE FRIDGE: For longer storage, you can refrigerate them in an airtight container for up to 7 days. 

IN THE FREEZER: Freeze the bars, tightly wrapped, for up to 2 months. If you plan to freeze the baked lemon shortbread, I suggest you skip the glaze until you are ready to thaw and serve them. 

You can also freeze the dough tightly wrapped in plastic wrap for up to 2 months. You will want to thaw it in the refrigerator before baking.

For any lemon lover, this melt-in-your-mouth cookie bar recipe will delight your senses. Made with simple ingredients, be sure to add this lemon shortbread to your next potluck or dessert menu.

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Lemon Shortbread

5 from 1 vote

Soft, buttery shortbread topped with a bright lemon glaze, this lemon shortbread recipe is worth sinking your teeth into.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

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Ingredients

  

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Shortbread

• 1¼ cups salted butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon lemon extract
• ½ teaspoon vanilla extract
• 2½ cups all-purpose flour
• ¼ cup cornstarch

Lemon glaze

• 2 cups powdered sugar, sifted
• 1 tablespoon salted butter, melted
• 2 tablespoons milk
• 2 to 3 tablespoons freshly squeezed lemon juice, start with 2 tablespoons and add more if needed for consistency
• fresh lemon zest, optional garnish – see tips

Instructions

 

• Preheat oven to 325°F. Line a 9×9 baking pan with parchment paper, allowing some to overhang the sides to remove the shortbread from the pan easily.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the salted butter and granulated sugar on medium speed until smooth and fluffy.
• Add the lemon and vanilla extracts and mix until fully incorporated. You may need to scrape down the sides and bottom of the bowl between additions.
• Add the all-purpose flour and cornstarch to the creamed butter, starting on low speed, and mix until the dough comes together and starts to form a ball in the center of the bowl.
• Press the lemon shortbread dough evenly into the bottom of the prepared baking pan. You can lightly wet your fingertips with cool water to help press the dough without it sticking.
• Bake for 35 to 38 minutes or until the edges are lightly golden and the center is set.
• Allow the lemon shortbread to cool in the pan for 5 minutes before slicing it into bars. You want your shortbread to be still slightly warm and soft when cutting so that you get nice even cuts.
• Allow your lemon shortbread to cool completely before removing it from the pan. You can lift it out of the pan using the overhanging parchment paper.
• Once your lemon shortbread bars have cooled completely, you can make the lemon glaze by whisking together, in a medium bowl, the powdered sugar, melted butter, milk, and lemon juice until smooth.
• Dip the flat tops of each lemon shortbread just until the entire top is covered, and allow any excess glaze to drip back into the bowl. Place the lemon-glazed shortbread onto a rimmed baking sheet (with a cooling rack on top) to allow the glaze to harden.
• Once all the glaze has hardened, you can place your lemon shortbread onto a serving platter.

Notes

• You can make this dough up to 48 hours in advance and keep the dough ball tightly wrapped in plastic wrap in the refrigerator. You will need to allow it to soften before flattening it into the baking pan.
• I highly suggest using a straight-sided 9×9 baking pan to keep your shortbread cookie bars equally sized.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your shortbread at the lower end of the recommended baking time.
• You can add a little lemon zest over the top of the glazed cookies while the glaze is still wet for a little extra lemon flavor or a pretty garnish. You will want to zest your lemon before squeezing it for the juice for the glaze.

Nutrition

Calories: 427kcal | Carbohydrates: 59g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 162mg | Potassium: 41mg | Fiber: 1g | Sugar: 36g | Vitamin A: 624IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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