Lemon Shortbread Torte Recipe

Name: Lemon Shortbread Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter, softened; ¾ cup sifted powdered sugar; 1 ¼ cups all-purpose flour; 2 tablespoons yellow cornmeal; ½ cup macadamia nuts, toasted and finely chopped; 1 ½ cups whipping cream; 1 (14 ounce) can sweetened condensed milk; 1 ½ teaspoons finely shredded lemon peel; 1 ½ teaspoons finely shredded lime peel; 3 tablespoons lemon juice; 2 tablespoons lime juice; 2 drops yellow food coloring; 1 (10 ounce) jar lemon curd (about 3/4 cup)

Servings: persons

¾ cup butter, softened
¾ cup sifted powdered sugar
1 ¼ cups all-purpose flour
2 tablespoons yellow cornmeal
½ cup macadamia nuts, toasted and finely chopped
1 ½ cups whipping cream
1 (14 ounce) can sweetened condensed milk
1 ½ teaspoons finely shredded lemon peel
1 ½ teaspoons finely shredded lime peel
3 tablespoons lemon juice
2 tablespoons lime juice
2 drops yellow food coloring
1 (10 ounce) jar lemon curd (about 3/4 cup)

1
Preheat oven to 325 degree F.
2
For shortbread, in a large mixing bowl beat butter and sugar until combined.
3
Gradually beat in flour and cornmeal until combined, then stir in nuts.
4
Divide dough in half; on two large ungreased cookie sheets, press each half of dough into an 8-inch circle.
5
Prick each circle several times with the tines of a fork.
6
Bake about 20 minutes or until edges are lightly browned.
7
Cool on cookie sheets 10 minutes.
8
Remove each round to a wire rack.
9
Cool completely.
10
Whip cream to stiff peaks.
11
In a medium bowl stir together milk, 1 teaspoon of each peel, lemon and lime juices, and food coloring.
12
Fold in 2 cups of the cream.
13
Cover and chill until ready to assemble.
14
Cover and chill remaining cream.
15
To assemble, place one shortbread round on a serving platter.
16
Spread with half of the lemon curd.
17
Top with half of the whipped cream mixture.
18
Place second shortbread round on top of whipped cream mixture.
19
Spread with remaining lemon curd and then remaining whipped cream mixture.
20
Spread remaining 1 cup whipped cream on top.
21
Sprinkle with remaining peels.
22
Cover and refrigerate several hours before serving.

872

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: ¾ cup butter, softened, ¾ cup sifted powdered sugar, 1 ¼ cups all-purpose flour, 2 tablespoons yellow cornmeal, and more.

Yes, Lemon Shortbread Torte 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 Shortbread Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions