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Crisp Lemon Shortbread

Fresh juice and zest pair up to give my buttery cookies a lemony pop. Sprinkle sugar on top for extra sparkle. —Marcia Whitney, Gainesville, Florida
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 dozen


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons coarse sugar


  • Preheat oven to 325°. In a bowl, beat butter, confectioners' sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour.
  • Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar.
  • Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.
Nutrition Facts
1 cookie: 91 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.
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  • jkcoach98
    Aug 19, 2020

    I would give this 5 stars, but I had a really hard time rolling the dough for this recipe. I gave up and just rolled the dough into balls and flattened the balls. I then followed the rest of the directions and baked as directed. They were delicious. Very tasty.