Lemon Poppy Seed Shortbread – a delicious recipe with unsalted butter, icing sugar, lemon juice, lemon zest, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using an electric mixer, in a large bowl beat butter and sugar until creamy and smooth; then add lemon juice and zest, and vanilla, and beat well.
2
In another bowl, combine the flour, poppy seeds and salt; add these dry ingredients to the butter mixture and mix until well combined.
3
Wrap dough in plastic wrap and chill in fridge for at least 3 hours (you can also freeze dough for up to 2 months).
4
Preheat oven to 300F degrees.
5
Roll dough between two sheets of wax paper to a 1/4-inch thick rectangle about 10 by 12 inches.
6
Cut shortbread dough into 3x2-inch bars (make them 3x1 if you wish) using a knife or sharp edge.
7
Place on ungreased cookie sheet (s) one inch apart.
8
Prick the shortbread with a fork and bake until pale golden, approx 25 minutes.
9
Cool on a wire rack.
715
kcal
Calories
47
g
Fat
69
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup unsalted butter, softened, ¾ cup icing sugar, 1 ½ teaspoons fresh lemon juice, 1 ½ teaspoons lemon zest, freshly grated, and more.
Yes, Lemon Poppy Seed 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.
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