Lemon Shortbread – a delicious recipe with flour, cornstarch, lemon rind, salt, powdered sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, lemon rind, and salt in a small bowl; stir with a whisk.
2
Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap. Refrigerate 30 minutes.
3
Preheat oven to 325u00b0.
4
Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5-inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325u00b0 for 30 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.
475
kcal
Calories
29
g
Fat
50
g
Carbs
3
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: 4.5 ounces all-purpose flour (about 1 cup), 3 tablespoons cornstarch, 1/2 teaspoon grated lemon rind, 1/4 teaspoon salt, and more.
Yes, 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.
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