Lemon Butter Shortbread Squares
Lemon zest gives these butter shortbread squares a bright aroma without adding liquid to the dough. Pressing the dough into a tin avoids rolling and cutting individual biscuits. The baked shortbread should be pale gold at the edges, not deeply browned.
Yield: 16 small squares. Timing: Prep 15 minutes; baking 25–35 minutes; cooling about 30 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 150 g softened unsalted butter
- 70 g caster sugar
- 220 g plain flour
- 30 g cornflour
- Zest of 1 lemon
- ¼ teaspoon fine salt
Step-by-step instructions
- Heat the oven to 170°C / 340°F. Line a 20 cm square baking tin with parchment, leaving enough paper at the sides to lift the shortbread out.
- Mix softened butter, sugar and lemon zest until combined and creamy. Add flour, cornflour and salt. Mix only until a crumbly dough forms; gather it gently rather than kneading.
- Press evenly into the lined tin. Prick lightly with a fork and mark 16 squares with a knife without cutting all the way through. Bake for 25–35 minutes, until the edges are lightly golden and the center looks set.
- Let cool in the tin for 10 minutes, then follow the marked lines to cut the squares carefully. Allow to cool fully before lifting out; shortbread firms as it cools.
Tips for a better result
Use softened, not melted, butter. Press the dough evenly so thin corners do not overbake. Weigh flour for consistency and avoid overmixing after adding it, which can toughen the shortbread.
Substitutions and common questions
Can I add lemon juice? Not as a direct substitution for zest; it changes dough moisture. Can I use orange zest? Yes, use the same amount for a different flavor. Contains wheat and milk. Store fully cooled squares in an airtight container in a cool, dry place.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
