Lemon And Lavender Glazed Lemon Shortbread Recipe

Name: Lemon And Lavender Glazed Lemon Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortbread:; 3/4 cup unsalted butter, at room temperature; 1/4 cup confectioners' sugar; 1 1/2 tablespoons white sugar; 3/4 teaspoon lemon zest; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour; 3/4 teaspoon lemon juice; Glaze:; 1/2 cup milk; 1 1/2 tablespoons dried lavender flowers; 1 cup confectioners' sugar; 1 tablespoon Meyer lemon juice, or as needed

Servings: persons

Shortbread:
3/4 cup unsalted butter, at room temperature
1/4 cup confectioners' sugar
1 1/2 tablespoons white sugar
3/4 teaspoon lemon zest
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 teaspoon lemon juice
Glaze:
1/2 cup milk
1 1/2 tablespoons dried lavender flowers
1 cup confectioners' sugar
1 tablespoon Meyer lemon juice, or as needed

1
Preheat oven to 400 degrees F (200 degrees C).
2
Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan.
3
Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely.
4
Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.

753

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Shortbread:, 3/4 cup unsalted butter, at room temperature, 1/4 cup confectioners' sugar, 1 1/2 tablespoons white sugar, and more.

Yes, Lemon And Lavender Glazed Lemon Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon And Lavender Glazed Lemon Shortbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions