Lemon Shortbread Recipe- Simple Recipe Ever :- The butter, sugar, and flour that go into making this shortbread are all wonderful ingredients, and there is just enough lemon flavour to cut through all of that buttery goodness. Before baking, the dough can be stored in the refrigerator for up to a day, and the shortbread that has been baked is quite durable.
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Lemon Shortbread Recipe- Simple Recipe Ever
INGREDIENTS
- ¾ cup (175g) unsalted butter, at room temperature
- 1 and ¼ cups (175g) all-purpose or cake flour
- Large pinch of salt
- 2 tablespoons lemon zest (see Notes below for extra lemon flavor)
- ⅛ teaspoon vanilla extract (drops, literally)
- ½ cup (70g) powdered sugar, sifted
- 1–2 tablespoon granulated sugar, for topping
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INSTRUCTIONS
- Prepare a 9-inch (20x20cm) square baking pan that has been sprayed with baking spray or greased.
- Line it with parchment paper. Cover the bottom and two sides of the pan with a big piece of parchment paper that’s about 8 inches wide, which is almost as wide as the pan. On the other two sides, there will be butter but no paper on them. This will help you take the shortbread out of the oven after it’s done baking.
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- Mix soft butter, lemon zest (I use a Microplane zester to zest the lemon right on top of the butter mixture), and vanilla in a big bowl.
- Make sure there are no lumps when you add the powdered sugar. You can sift the sugar over the butter mixture like I do, or you can sift it before adding it.
- Then add the flour and salt in two parts. Use the spoon to mix it all together until it is smooth and there are no dry spots left.
- Spread out a few pieces of dough on the bottom of the pan that has been made.
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- For the dough to cover the whole area, lightly press it down with your hand. Do not forget to cover the sides. Even it out as much as you can, but don’t worry if it’s not perfectly smooth.
- Put the whole pan in the fridge for at least one hour and up to 24 hours with plastic wrap covering it. You can bake it right away, but I find that letting it rest makes the shortbread more soft.
- Warm the oven up to 160°C/325°F.
- Before baking, sprinkle the white sugar on top.
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- For 40 to 45 minutes, or until the top is dry, a little puffed up, and starting to turn colour. You can let it sit for a little longer if you want the shortbread to be more golden. Don’t let it dry out.
Once it’s cool, carefully cut it into sticks, squares, or wedges using a knife with a smooth blade. Let it cool for 10 minutes on a wire rack. - Let it cool all the way down on the rack. Then, use the parchment paper to lift the whole square of the pan and carefully break it into pieces. Put in cookie jars or tins that won’t let air in.
NOTES
- When it comes to baking time, remember that every oven and pan is different, even if they look a lot alike. My recipes give you the most correct baking times possible, but it could take you longer or shorter. As long as you put a thermometer inside the oven, like the OXO oven thermometer, you can be sure that it is hot enough. You should write down how your oven works and any small adjustments you might need to make.
- Is the time for rest necessary? You can bake it right away, but letting it chill first makes it softer and easier to break apart. I think the wait is worth it, but you should change recipes to fit your life and tastes.
- For more lemon flavour, you can add lemon juice, paste, or emulsion along with the zest to make the taste stronger. They can be strong, so start with ¼ teaspoon and see how it goes.
- Roll out the dough and pat it into a pan. Unbaked shortbread can be kept in the fridge for 24 hours or frozen for up to a month as long as it is well wrapped. You can bake straight from the freezer.
- Do ahead: Shortbread stays good for a few days in tins or jars that don’t let air in.
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NUTRITION
- Serving Size: 1/16
- Calories: 134
- Sugar: 4.5 g
- Sodium: 45.1 mg
- Fat: 8.7 g
- Carbohydrates: 12.9 g
- Fiber: 0.3 g
- Protein: 1.2 g
- Cholesterol: 22.9 mg
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