Lemon Shortbread recipe

Preparation Time: 40 minutes | Cooking Time: 15 minutes

This fresh, zingy, lemon shortbread is perfect for serving as a dinner party dessert. Try pairing it with lemon jelly or lemon cream, or even a rich chocolate pudding.


  • 100g butter
  • 50g golden caster sugar
  • Zest of 2 unwaxed lemons
  • 125g plain flour
  • 50g rice flour
  • 1/2 tsp. baking powder


  1. Heat the oven to 170C. Cream the butter in a large bowl with the sugar and lemon zest until smooth, pale and fluffy.

  2. Stir in the plain flour, rice flour and baking powder until you have a dough. Divide into 24 balls, roll into spheres then flatten with your hands. Place onto a baking sheet, then chill the biscuits for 30 minutes.

  3. Bake the biscuits for 12-15 minutes until lightly browned. Leave to cool slightly before moving from the baking sheet.

Make these into orange shortbread by simple ommiting the lemon zest - just use orange zest instead. Recipe makes 24 biscuits.

Author: Laura Young.

Back to the Shortbread Recipes home page.

Add a Review or Comment:

100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
125gabout 4 oz (4.409125 oz based on 0.035273 ounces in a gram)
170C325F / Gas Mark 3


Published: April 24, 2012