The Ultimate Lemon Shortbread Recipe: Zesty, Buttery, and Simply Irresistible

Are you ready to bake up a batch of sunshine? This lemon shortbread recipe delivers the perfect balance of zesty lemon flavor and melt-in-your-mouth buttery texture. It's surprisingly easy to make, yet incredibly impressive – perfect for tea parties, holiday gatherings, or simply a delightful treat for yourself. Let's get baking!

Ingredients You'll Need:

This recipe makes approximately 24 shortbread cookies. Adjust quantities as needed.

• 1 cup (2 sticks) unsalted butter, softened: Soft butter is key for easy creaming.
• 1/2 cup granulated sugar: Provides sweetness and helps bind the dough.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• 2 1/4 cups all-purpose flour: Provides the structure for your shortbread.
• 1/4 teaspoon salt: Balances the sweetness and enhances the flavor.
• Zest of 2 large lemons: This is where the bright, zesty lemon flavor comes from! Make sure to zest only the yellow part, avoiding the white pith.
• 1/4 cup lemon juice (optional): Adding a touch of lemon juice intensifies the citrus flavor.

Step-by-Step Baking Instructions:

1. Creaming the Butter and Sugar:

Begin by creaming together the softened butter and sugar in a large bowl. Use an electric mixer for best results, beating until the mixture is light, fluffy, and pale yellow. This process incorporates air, resulting in a lighter, more tender shortbread.

2. Incorporating Wet Ingredients:

Add the vanilla extract and lemon zest to the creamed butter and sugar mixture. Beat until well combined. If using, add the lemon juice at this stage as well.

3. Adding the Dry Ingredients:

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough shortbread.

4. Shaping the Shortbread:

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle or circle. Use a sharp knife or cookie cutters to cut the dough into your desired shapes.

5. Baking to Perfection:

Place the cut shortbread cookies onto a baking sheet lined with parchment paper. Bake in a preheated oven at 325°F (160°C) for 15-20 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens can vary.

6. Cooling and Enjoying:

Let the shortbread cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with powdered sugar for an extra touch of elegance.

Tips for the Perfect Lemon Shortbread:

• Chill the dough: For easier handling and to prevent spreading during baking, chill the dough for at least 30 minutes before cutting and baking.
• Don't overbake: Overbaking will result in dry and crumbly shortbread. Start checking for doneness around the 15-minute mark.
• Experiment with flavors: Get creative! Try adding other citrus zests, such as orange or lime, or incorporate different extracts like almond or peppermint.

Serving Suggestions:

These lemon shortbread cookies are delicious on their own, but they're also wonderful served with:

• A cup of tea or coffee
• A dollop of whipped cream or lemon curd
• A scoop of vanilla ice cream

This lemon shortbread recipe is a guaranteed crowd-pleaser. Enjoy the process of baking and the delicious results! Happy baking!