Lemon shortbread

    1 hour 5 min

    This is a lovely buttery shortbread that gets a boost of flavour from fresh lemon rind. Store in a airtight tin for up to a week.


    County Antrim, Northern Ireland, UK
    200 people made this

    Makes: 24 shortbread squares

    • 275g plain flour
    • 2 tablespoons ground almonds
    • 225g butter, slightly softened
    • 85g caster sugar
    • 1 large lemon, grated zest only

    Prep:15min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Lightly flour a 25.5 x 30 cm baking tray.
    2. If you have a food processor: Place the flour, almonds, butter, sugar and lemon zest in the bowl and mix until it all comes together.
    3. If you are making it by hand: Cream the butter and sugar together until it is light and fluffy. Sift the flour and almonds into the mixture, then mix it together with your hands until the dough comes together.
    4. Place the mixture in the tray and spread it out evenly.
    5. Bake for 20 minutes or until golden brown. Mark the shortbread into squares while it is still soft, then leave to cool in the tray for about 10 to 15 minutes. Then transfer to a wire cooling rack to cool completely.

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    Reviews in English (7)


    So buttery! So delicious! I made it on a fluted tart tin and it looked lovely.  -  20 Dec 2012


    Great recipe, so easy and great flavour, melts in your mouth. I live in US and you can't get shortbread very easily. Making it for friends and neighbors for Christmas.  -  15 Dec 2012


    Truly mouth watering and delicious. No alterations to recipe. Easy and quick. Excellent!!  -  05 Mar 2014