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.

Lemon Shortbread: 7 Proven Secrets for Perfect Results

Description

A buttery and crumbly lemon shortbread cookie, perfect for an afternoon treat.

Ingredients

Scale

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

Instructions

Preheat oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Beat in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Press the dough evenly into the prepared baking pan.
Use a fork to prick the dough all over. This prevents the shortbread from puffing up during baking.
Bake for 30-35 minutes, or until the edges are lightly golden brown.
Let the shortbread cool completely in the pan before slicing.
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.
Once the shortbread is cool, drizzle the lemon glaze evenly over the top.
Let the glaze set before slicing the shortbread into squares or rectangles. Lift the shortbread out of the dish using the parchment paper overhang.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 180
Sugar: 10g
Sodium: 50mg
Fat: 9g
Saturated Fat: 6g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: shortbread, lemon, lemon shortbread, cookie