Lemon Shortbread

Lemon Shortbread

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  • Prep Time


  • Total Time


  • Servings



  • cup (150g) unsalted butter, softened

  • cup + 1 tablespoon (55g) icing sugar, sifted

  • ¼

    cup (60ml) lemon juice

  • finely grated zest of 2 lemons

  • 1

    teaspoon vanilla extract

  • cups + 1 tablespoon (255g) all purpose flour, sifted

  • 2

    tablespoons corn starch, sifted

  • cup (94g) icing sugar, extra, sifted


Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the lemon juice, zest and vanilla and beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half onto a large piece of baking paper form into a 20cm (8in) long log. Wrap well in the paper and refrigerate for 1 ½ hours or until firm. Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper. Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. Remove from the oven and cool in the sheets for 5 minutes. Gently toss the warm shortbreads in the extra icing sugar and allow to cool completely on wire racks.


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