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Lemon Shortbread

fast.cook's picture
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs), chilled, cut into pieces
  Minced lemon peel 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Powdered sugar 1 Tablespoon

Preheat oven to 300°F.
Grease large baking sheet.
Sift flour and 1/3 cup sugar into large bowl.
Add butter and lemon peel; rub with fingertips until mixture resembles coarse meal.
Add lemon juice; press mixture with hands until dough holds together.
Turn out dough onto lightly floured work surface.
Divide dough in half.
Gather each half into ball.
Place dough balls on prepared baking sheet, spacing evenly.
Flatten each into 5 1/2 inch round.
Crimp edges decoratively with fingertips or fork.
Using sharp knife, score 6 wedges into each round.
Pierce surface all over with fork.
Bake until light brown and firm to touch, about 50 minutes.
Cut into wedges along scored lines.
Cool 10 minutes.
Sift powdered sugar over shortbreads.
Transfer to rack; cool. (Can be made 4 days ahead. Store in airtight container at room temperature.)

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1704 Calories from Fat 815

% Daily Value*

Total Fat 93 g142.8%

Saturated Fat 58 g290.2%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 16.6 mg0.7%

Total Carbohydrates 205 g68.2%

Dietary Fiber 5.9 g23.5%

Sugars 82.6 g

Protein 17 g34.8%

Vitamin A 56.4% Vitamin C 43.7%

Calcium 7.2% Iron 41.1%

*Based on a 2000 Calorie diet

Lemon Shortbread Recipe