Description
Buttery lemon shortbread cookies with fresh zest and a tender crumb. An easy lemon shortbread recipe perfect for spring baking.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 cups all purpose flour
- 1/4 teaspoon fine sea salt
Instructions
- Heat oven to 325°F and line an 8-inch square metal pan with parchment paper, leaving overhang on two sides.
- In a large bowl, beat the butter until smooth and creamy, about 1 minute.
- Add powdered sugar and lemon zest and mix until fully combined and fluffy, about 1 minute.
- Add flour and salt and mix just until a soft dough forms with no dry patches.
- Press the dough evenly into the prepared pan and smooth the surface with an offset spatula.
- Bake for 30 to 35 minutes until the edges are lightly golden and the center looks set but pale.
- Remove from the oven and cool completely in the pan before lifting out and slicing into squares.
Notes
- For the best lemon aroma, zest the lemons directly over the mixing bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American