Table of Contents
  1. Watch how to make these lemon shortbread cookies:
  2. Lemon Shortbread Cookies Recipe

I’m pretty much in the kitchen from the beginning of November through December. I love baking for the holidays! Since I’m recovering from the high of the holidays, January is always a little of a let down for me. But I do enjoy baking with lighter flavors. Citrus is usually at its peak in the winter months and in Iowa, it is a welcomed change. This quick lemon shortbread is a wonderful way to ease away from Christmas baking and enjoy a fresh, almost summer flavor.

Triangle of golden colored lemon shortbread cookie sitting with other cookies on metal cooling rack with extra lemons in background
Top down view of triangle-shaped lemon shortbread cookies sitting on wire cooling rack all on wood surface
Close up view of golden colored lemon shortbread cookies sitting on metal cooling rack

Watch how to make these lemon shortbread cookies:

Top down view of triangle-shaped lemon shortbread cookies sitting on wire cooling rack all on wood surface

Lemon Shortbread Cookies

3.64 from 11 votes
These refreshingly sharp lemon shortbread cookies are balanced with a buttery punch that is perfect during citrus season. They're crisp, crumbly, and the perfect cookie!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8 cookies

Ingredients

  • 1 ¾ cups flour
  • ¾ cup sugar
  • cup cornstarch
  • 1 tsp salt
  • 2 tbsp lemon zest (about 2 lemons)
  • 1 tbsp lemon juice
  • 16 tbsp butter room temperature

Instructions
 

  • Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.
  • Add lemon zest and lemon juice.
  • Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.
  • Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
  • With a sharp knife, score the shortbread into eight wedges, making sure to not cut all the way through.
  • Place on a parchment-lined sheet pan and bake in a preheated 300°F oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.
  • Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
  • Once cool, remove the shortbread from pan and enjoy!

Nutrition

Serving: 1pieceCalories: 397kcalCarbohydrates: 44.6gProtein: 3.1gFat: 23.3gSaturated Fat: 14.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.7gTrans Fat: 0gCholesterol: 61.1mgSodium: 295.1mgPotassium: 38.3mgFiber: 0.9gSugar: 18.9gVitamin A: 194.3IUVitamin C: 1mgCalcium: 12.4mgIron: 1.3mg
Course Cookies
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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16 Comments

  1. Question on lemon shortbread cookie recipe: 1/2 tsp of lemon extract or juice of one whole lemon?
    Enjoy your recipes – thank you!

  2. Look delicious. I have never tried Citrus short bread. Getting ready to make it!
    What size is the tart pan please?

  3. 5 stars
    Kaleb i have made several of your savory recipes. I just have to make this lemony DELICIOUSNESS!!! Off to HyVee for lemons and Blood oranges and fresh cranberries to experiment on the snowy day. Thank you for your wonderful ideas and great outlook on gardening and cooking.

  4. I just printed you Lemon Shortbread recipe, looking forward to enjoying them.

    Maureen from Stouffville Ontario Canada 🍁

    I love your videos 👍🏽

  5. 3 stars
    I made this recipe today and was disappointed.
    In the video you say to use the juice of one lemon.
    In the recipe it says 1 tsp of lemon juice. That 1 tsp makes a big difference in the flavor of the shortbread. I really was hopeful that this recipe was going to be better. :>(

    1. To be fair, the recipe calls for 1 tbsp which is 3 tsp. It’s still a long way from the juice of 1 lemon which I make at at least 3 tbsp (or 9 tsp). So definitely some clarification would be appreciated. Mine is just about to go in the oven with 1 tbsp but I feel it lacks liquid to hold it together….we’ll see.

  6. 4 stars
    I used brown sugar for more flavor and they came out delicious, except for a bit too crumbly. Next time I’ll add a little water and knead first.

  7. 5 stars
    Made these amazing lemon shortbreads. Used Meyer lemons and topped with a lemon glaze. OMG so delicious! Thank you. YOU ROCK KALEB!

  8. Your recipe for Lemon Shortbread is great-easy to follow and thanks for the video to go with it. I think your farm must be a great place.

  9. I love watching your videos and your receipts are to die for. I love to cook and love to keep trying new things. Glad for you sharing. I am Judy from Indiana. I am 74 years old. Hugs to you and your family.

  10. 5 stars
    You have recipes like my grandfather, from Sweden baked and cooked. Very old world and interesting, with magnanimous appeal and flavor. I love that you do not skimp on sugar but yet, don’t overload on it. You are an old soul in a young body! I look forward to all the recipes you have to share in the future! Canning really isn’t a chore, it’s an ability and love of preserving our harvests! Keep on sharing! You have the most wonderful presence and are so easy to follow! Thank you for sharing! Debbie Gravley, Portland, Oregon.