This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
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.
Watch how to make these lemon shortbread cookies:
Lemon Shortbread Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 1 tsp kosher salt
- 2 tbsp lemon zest (approximately 2 lemons)
- 1 tbsp fresh lemon juice
- 16 tbsp (2 sticks) unsalted butter room temperature
Instructions
- Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.1 ¾ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp kosher salt, ⅓ cup cornstarch
- Add lemon zest and lemon juice.2 tbsp lemon zest (approximately 2 lemons), 1 tbsp fresh 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.16 tbsp (2 sticks) unsalted butter
- 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!
Love your presents on Instagram! I think you are fabulous!
You inspire me to try new things!
Love your videos. Going to make your sugar cookies and peppermint bark this week with my grandkids!!!! Can’t wait.
Love love shortbread! Already printed and will make this evening! Thanks for share!!🍋
Question on lemon shortbread cookie recipe: 1/2 tsp of lemon extract or juice of one whole lemon?
Enjoy your recipes – thank you!
Look delicious. I have never tried Citrus short bread. Getting ready to make it!
What size is the tart pan please?
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.
I just printed you Lemon Shortbread recipe, looking forward to enjoying them.
Maureen from Stouffville Ontario Canada 🍁
I love your videos 👍🏽
How much is 16 tsp of butter?
16 tbsp=226g or 1 US cup
(it’s tbsp tablespoon and not tsp teaspoon)
2 sticks!
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. :>(
I usef the juice of half of a lemon that made 1 tablespoon
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.
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.
I used brown sugar as well they tasted wonderful and delicious 😋
Made these amazing lemon shortbreads. Used Meyer lemons and topped with a lemon glaze. OMG so delicious! Thank you. YOU ROCK KALEB!
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.
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.
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.
Lemon shortbread cookies
I plan to make these this weekend, but I have to say – 2 sticks of butter for 8 cookies? Yikes…. I love butter but the yield on this recipe is rather low.
That’s shortbread!
Your Meyer lemons look humongous compared to the one at the grocery store, when they’re available. I am going to veganize this recipe for my vegan daughter, using Miyoko’s butter, which is pretty darn good. Love every one of your recipes, Kaleb!
Lemon shortbread in the oven…. smells soooo good. Making ham balls for Easter… from the Pacific Northwest and have never heard of it.. can’t wait!
Delish!
Lövë your presentations.
Keep it up 👍🏼
I want to make some tomorrow!
Thank you totally enjoyed looking at your show…..will try this one
Oh hi I would make graham crackers to, any ideas
Made these today, absolutely delicious 😋 I always enjoy your recipes. Thanks for sharing.
I made this today and it’s absolute Perfection!!! As all the rest of the recipes I’ve tried of yours!! 🥰🥰