Lemon Shortbread: The BEST Easy Recipe You’ll Ever Need

January 9, 2026

By:

Lemon shortbread. Just saying the words evokes a sense of sunshine and buttery goodness, doesn’t it? This simple treat holds a special place in my heart, reminding me of summer afternoons spent with my grandmother, her hands dusted in flour, her laughter echoing through the kitchen. This lemon shortbread recipe, adapted from her original, brings those comforting memories to life with every bite. It’s a classic made even brighter with the zest and juice of fresh lemons, a perfect balance of sweet and tart.

Why You Will Love This lemon shortbread Recipe

This lemon shortbread is more than just a cookie; it’s a hug in dessert form. It’s incredibly easy to make, perfect for those moments when you need something sweet but don’t want to spend hours in the kitchen. The bright lemon flavor is incredibly refreshing, making it a perfect treat any time of year. And let’s be honest, who can resist a buttery, crumbly shortbread?

Close-up detail

What makes this lemon shortbread truly special is the balance of textures and flavors. The shortbread itself is crisp yet melt in your mouth tender, while the lemon glaze adds a zingy sweetness that perfectly complements the rich buttery taste. It’s a simple pleasure that elevates any occasion, from afternoon tea to a casual get together with friends. Plus, it’s a great recipe to bake with kids! If you’re looking for another lemony treat, check out this Lemon Cheesecake recipe!

Ingredients Needed for This lemon shortbread Recipe

For the Shortbread:

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
¼ cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon
2 ¼ cups all purpose flour
¼ teaspoon salt

For the Lemon Glaze:

1 cup powdered sugar
2 3 tablespoons fresh lemon juice

How to Make This lemon shortbread Recipe

1. Preheat oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
3. Beat in the vanilla extract and lemon zest.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Press the dough evenly into the prepared baking pan.
7. Use a fork to prick the dough all over. This prevents the shortbread from puffing up during baking.
8. Bake for 30 35 minutes, or until the edges are lightly golden brown.
9. Let the shortbread cool completely in the pan before slicing.
10. While the shortbread cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency.
11. Once the shortbread is cool, drizzle the lemon glaze evenly over the top.
12. Let the glaze set before slicing the shortbread into squares or rectangles. Lift the shortbread out of the dish using the parchment paper overhang.

How to Serve This lemon shortbread Recipe

This lemon shortbread is delicious on its own, but it also pairs well with a variety of accompaniments. Serve it with a cup of hot tea or coffee for a cozy afternoon treat. You can also crumble it over vanilla ice cream or use it as a base for a mini lemon trifle. For a fancier presentation, dust the shortbread with extra powdered sugar or garnish with fresh lemon slices. Looking for something to pair this with? Try this Gluten Free Lemon Cake option!

How to Store This lemon shortbread Recipe

Store leftover lemon shortbread in an airtight container at room temperature for up to 5 days. You can also freeze the shortbread for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Frozen shortbread will keep for up to 2 months. To thaw, simply place the slices at room temperature for about 30 minutes.

Tips to Make This lemon shortbread Recipe

Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in a tough shortbread. Mix until just combined.
Use softened butter: Softened butter creams more easily with the sugar, creating a lighter and more tender shortbread.
Prick the dough: Pricking the dough with a fork prevents it from puffing up during baking, ensuring an even thickness.
Let it cool completely: Allow the shortbread to cool completely before slicing to prevent it from crumbling.
Adjust the glaze: Adjust the amount of lemon juice in the glaze to your liking. For a less tart glaze, use milk or water instead of lemon juice.

Helpful Notes for This lemon shortbread Recipe

Butter temperature is key. Make sure it’s room temperature, not melted. You should be able to easily press your finger into it, but it shouldn’t be greasy.
Use fresh lemon juice for the best flavor. Bottled lemon juice simply doesn’t compare.
If you don’t have powdered sugar, you can make your own. Simply blend granulated sugar in a high speed blender until it becomes a fine powder. Speaking of which, have you tried this Gluten Free Shortbread 2 to see how it tastes?

Variation of This lemon shortbread Recipe

Orange Shortbread: Substitute the lemon zest and juice with orange zest and juice for a warm, citrusy twist.
Lavender Lemon Shortbread: Add 1 teaspoon of dried lavender buds to the dry ingredients for a floral and fragrant variation.
Chocolate Dipped Lemon Shortbread: Dip the cooled shortbread slices in melted chocolate for a decadent treat.

How do I prevent my lemon shortbread from being too dry?

Avoid overbaking the shortbread. Bake until lightly golden and set, but not browned. Also, ensure you are using the correct ratio of butter to dry ingredients, as too much flour can lead to dryness.

Can I freeze lemon shortbread?

Yes, you can freeze lemon shortbread either before or after baking. Wrap the dough tightly in plastic wrap and then in foil, or store baked shortbread in an airtight container. Thaw completely before serving.

What is the best way to get a strong lemon flavor in my shortbread?

Use both lemon zest and lemon juice in your recipe. Zest provides the most intense lemon flavor, while the juice contributes to the overall brightness. Consider adding a touch of lemon extract for an extra boost if desired.

How do I store lemon shortbread?

Store lemon shortbread in an airtight container at room temperature for up to 5 days. Keep it in a cool, dry place to prevent it from becoming stale.

Conclusion

I hope you enjoy making this lemon shortbread as much as I do! It’s a simple yet satisfying treat that’s perfect for any occasion. The bright lemon flavor and buttery crumb make it irresistible. Don’t be afraid to experiment with variations and make it your own. Happy baking, and please let me know if you have any questions about this lemon shortbread recipe!