Zesty Lemon Shortbread Recipe: Sweet-Tart Buttery Bliss

Crisp, buttery lemon shortbread cookies dance with zesty brightness on your palate.

Sunshine-sweet citrus notes weave through delicate, crumbly textures.

Delightful memories of afternoon tea emerge with each tender bite.

Bakers love how simple ingredients create such magical results.

Scottish tradition meets bright, modern flavor in this classic treat.

Perfectly balanced between sweet and tangy, these cookies promise pure comfort.

Craving a delectable moment of pure joy?

This recipe waits to delight you.

Why Nigella Lemon Shortbread Is So Zesty

• Brighten Kitchen Moments: Lemon shortbread transforms ordinary baking into a zesty, delightful experience that adds sunshine to your kitchen routine.
• Master Simple Baking Skills: Perfect for beginners, this recipe teaches fundamental techniques like creaming butter, rolling dough, and creating delicate icing with minimal steps.
• Customize with Ease: Adapt the recipe by experimenting with different citrus zests or adding a sprinkle of lavender for a personalized touch that makes each batch unique.
• Serve for Any Gathering: Versatile cookies work wonderfully as elegant tea-time treats, dessert platter additions, or charming homemade gifts that impress without complicated preparation.

Nigella Lemon Shortbread Ingredient Breakdown

• Butter: A rich, creamy ingredient that provides a smooth texture and classic shortbread flavor.
• Sugar: Adds sweetness and helps create a delicate, crumbly texture.
• Flour: The primary structure-building ingredient that gives shortbread its characteristic crumbly consistency.

• Lemon Zest: Brings a bright, citrusy note that adds freshness and complexity to the traditional shortbread.

• Icing Sugar, Water: Create a smooth, sweet glaze that adds a decorative finish to the shortbread cookies.

How To Bake Nigella Lemon Shortbread

Step 1: Warm Up the Oven

Prepare your oven by setting it to 150°C (fan setting) and line two baking trays with parchment paper for easy cookie removal.

Step 2: Whip Up the Creamy Base

In a mixing bowl, blend together softened butter, sugar, and freshly grated lemon zest. Whip the mixture until it becomes light, airy, and fluffy, which should take around 5 minutes.

Step 3: Fold in the Flour

Gradually add flour to the creamy mixture, stirring gently until just combined. Be careful not to overmix, as this can make the shortbread tough.

Step 4: Shape the Dough

Transfer the dough to a lightly floured surface. Gently knead the dough a few times to bring it together smoothly.

Step 5: Roll and Cut

Using a rolling pin, roll out the dough to a consistent 1 cm thickness. Use a 5-cm round cookie cutter to create perfect circular shortbread cookies.

Step 6: Chill the Cookies

Place the cut cookie rounds on a tray and refrigerate for 15 minutes. This helps the cookies maintain their shape during baking.

Step 7: Bake to Golden Perfection

Slide the chilled cookies into the preheated oven. Bake for 25-30 minutes until the edges are firm and just turning a delicate golden color.

Step 8: Cool and Rest

Remove the cookies from the oven and let them cool on the tray for 5 minutes. Then transfer to a wire rack to cool completely.

Step 9: Create a Zesty Glaze

Prepare a simple icing by mixing powdered sugar with a touch of lemon juice until you reach a smooth, drizzling consistency.

Step 10: Finish with a Flourish

Once the shortbread has cooled, drizzle the lemon icing over the cookies. Allow the icing to set completely before serving these delightful treats.

Tips To Get Nigella Lemon Shortbread Just Right

• Zest Like a Pro: Use fresh, unwaxed lemons and grate only the yellow part to avoid bitter white pith for maximum citrusy flavor.
• Butter Matters: Use room temperature, high-quality unsalted butter for the most tender, melt-in-your-mouth shortbread texture.
• Chill for Perfection: Refrigerating the cut rounds prevents spreading and helps maintain crisp, clean edges during baking.
• Gentle Mixing Magic: Mix flour minimally to keep shortbread tender and avoid developing tough gluten strands.
• Drizzle with Care: Let shortbread cool completely before adding icing to prevent melting and ensure a clean, pretty finish.

Fun Variations Of Nigella Lemon Shortbread

• Lavender Shortbread: Replace lemon zest with dried lavender buds for a floral, aromatic version that pairs beautifully with tea.
• Gluten-Free Option: Swap wheat flour with almond or gluten-free flour blend to create a celiac-friendly shortbread with similar texture.
• Orange Cardamom Variation: Substitute lemon zest with orange zest and add ground cardamom for a warm, fragrant Mediterranean-inspired cookie.
• Chocolate-Dipped Shortbread: After cooling, partially dip baked shortbread in melted dark chocolate for an indulgent upgrade that adds rich complexity.

What Goes Well With Nigella Lemon Shortbread

• Pair with Chamomile Tea: Delicate, floral chamomile tea complements the bright lemon shortbread, softening its buttery richness with a gentle, soothing herbal note.
• Serve with Lavender Honey: Drizzle local lavender-infused honey alongside the shortbread, creating a sophisticated flavor harmony that enhances the citrusy undertones and adds elegant sweetness.
• Match with Vanilla Bean Ice Cream: Create a luxurious dessert experience by serving a small scoop of creamy vanilla bean ice cream next to the lemon shortbread, balancing its crisp texture with smooth, cool creaminess.

How To Store Nigella Lemon Shortbread Properly

• Seal cooled shortbread in an airtight container, layering between parchment paper. Keeps fresh for 7-10 days at cool temperatures.
• Wrap individual cookies tightly in plastic wrap, then place inside freezer-safe container. Maintains quality for 2-3 months without flavor loss.
• Place in sealed container away from direct sunlight and heat. Best consumed within 5 days for optimal taste and texture.
• Warm gently in oven at 100°C for 2-3 minutes to restore crispness. Allow cookies to cool completely before serving to maintain delicate texture.

FAQs About Nigella Lemon Shortbread

• Why use cold butter for shortbread?

Cold butter helps create a crumbly, tender texture and prevents the cookies from spreading too much during baking, ensuring a perfect shortbread consistency.

• Can I use bottled lemon juice instead of zest?

Fresh lemon zest provides the best flavor and aromatic oils. Bottled juice lacks the intense citrus essence and won’t give the same bright, vibrant taste to the shortbread.

• How do I prevent my shortbread from becoming too hard?

Don’t overmix the dough and handle it gently. Kneading too much can develop gluten, making the shortbread tough instead of delicate and melt-in-your-mouth.

• What's the best way to get clean, precise shortbread edges?

Use a sharp, clean cookie cutter and dip it in flour between cuts to prevent sticking.

Lemon Shortbread Recipe

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4.8 from 37 reviews

• Total Time: 50-55 minutes
• Yield: 12 1x

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Description

Zesty lemon shortbread cookies dance with buttery elegance, offering a delightful twist on classic Scottish treats. Crumbly, tangy, and irresistibly smooth, these cookies will transport you to a sunny afternoon with their bright citrus charm.

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Ingredients

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Main Ingredients:

• 250 grams (8.8 ounces) butter, softened
• 2 1/4 cups (335 grams) plain flour
• 1/2 cup (110 grams) caster sugar

Lemon Flavoring:

• 1 tablespoon finely grated lemon rind
• 1 tablespoon lemon juice

Finishing Ingredients:

• 1 cup (160 grams) icing sugar, sifted
• 1 teaspoon milk or water

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Instructions

1. Prepare workspace by heating oven to 150°C (fan) and lining baking trays with parchment paper.
2. In a mixing bowl, whip butter, sugar, and lemon zest until achieving a pale, airy texture, approximately 5 minutes.
3. Gradually incorporate flour into the butter mixture, stirring minimally to maintain a delicate consistency.
4. Transfer dough onto a lightly dusted surface and gently manipulate to create a cohesive texture.
5. Use a rolling pin to flatten dough uniformly to 1 cm thickness, then utilize a 5-cm circular cutter to shape shortbread rounds.
6. Refrigerate cookie rounds for 15 minutes to enhance structural integrity and flavor development.
7. Position chilled rounds on prepared trays and bake for 25-30 minutes, monitoring until edges transform to a soft golden hue and texture becomes firm.
8. Allow cookies to rest for 5 minutes post-baking, then carefully transfer to a wire cooling rack.
9. Prepare icing by blending ingredients until achieving a smooth, drizzleable consistency.
10. Once shortbread completely cools, elegantly drizzle icing across surfaces and permit to set before serving.

Notes

• Use room temperature butter for smooth, creamy mixing and better incorporation with sugar and zest.
• Avoid overmixing flour to prevent tough, dense shortbread; stop mixing once dough just comes together.
• Chilling dough before baking helps cookies maintain shape and prevents excessive spreading during baking.
• For gluten-free version, replace wheat flour with almond or gluten-free blend, adjusting liquid slightly for desired consistency.

• Prep Time: 25 minutes
• Cook Time: 25-30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Scottish

Nutrition

• Serving Size: 12
• Calories: 268
• Sugar: 14 g
• Sodium: 4 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 45 mg