Bright & Buttery Lemon Shortbread Cookies with Optional Zesty Lemon Curd Filling
Prepare to fall in love with these extraordinary Lemon Shortbread Cookies! They are the epitome of buttery, tender, and incredibly zesty, offering a delightful melt-in-your-mouth experience with every single bite. While they are packed with vibrant lemon flavor on their own, a luscious, gooey lemon curd filling (entirely optional, but highly recommended!) takes them to an unparalleled level of citrus bliss. These cookies are surprisingly quick and easy to make, resulting in a perfectly tender-crisp texture that’s simply irresistible. Dipped in a simple two-ingredient lemon glaze, they become the ultimate treat, ideal for any occasion, from cozy holiday gatherings to refreshing summer celebrations.
Welcome to the world of truly exceptional shortbread cookies, where classic simplicity meets an invigorating burst of lemon. This recipe elevates the beloved shortbread by infusing it with bright, natural lemon zest and juice, creating a cookie that’s both comforting and exciting. Whether you prefer them plain, adorned with a sweet and tangy lemon glaze, or generously filled with a velvety lemon curd, these cookies promise to be a showstopper. They are perfect for sharing, gifting, or simply indulging in a moment of pure culinary delight.
[feast_advanced_jump_to]🍋 Why You’ll Absolutely Love These Lemon Shortbread Cookies
These lemon shortbread cookies aren’t just a dessert; they’re an experience. Here’s why this recipe will quickly become a cherished favorite in your kitchen:
- Intense Lemon Flavor: Forget artificial extracts! Our shortbread is bursting with authentic, bright lemon flavor derived directly from fresh lemon zest and juice. By rubbing the zest into the sugar, we unlock the essential oils, ensuring every crumb is infused with a sunny, tangy essence that will awaken your taste buds.
- Dreamy Texture: Prepare for a truly “melt-in-your-mouth” sensation. These cookies boast that signature buttery, tender-crisp shortbread texture that makes them utterly addictive. They are delicate yet firm enough to hold their shape, providing a satisfying bite every time.
- Optional Luscious Lemon Curd Filling: While magnificent on their own, these cookies transform into an elegant treat when filled with homemade (or quality store-bought) lemon curd. The creamy, tart, and sweet curd perfectly complements the buttery shortbread, adding an extra layer of complexity and a delightful gooey surprise.
- Incredibly Easy to Make: Shortbread cookies are renowned for their simplicity, and this recipe is no exception. With minimal ingredients and straightforward steps, even novice bakers can achieve stunning, bakery-quality results. It’s a fuss-free recipe that delivers maximum flavor with minimal effort.
- Versatile for Any Occasion: Whether you’re planning a festive holiday cookie platter, a refreshing summer tea party, or simply craving a delightful snack, these lemon shortbread cookies fit the bill. Their bright flavor profile makes them suitable for any season and celebration.
đź“ť Essential Ingredients for Zesty Lemon Shortbread
Crafting these delectable lemon shortbread cookies relies on a few high-quality, foundational ingredients. The recipe features a perfectly balanced shortbread base, an optional two-ingredient lemon glaze for added zing, and an optional tangy lemon curd filling for an extra layer of indulgence.
For the ultimate lemon curd experience, I highly recommend following the instructions in my homemade lemon curd recipe. It’s the same vibrant, creamy curd that stars in many of my other popular lemon desserts, including my lemonade bundt cake, lemon tiramisu, and lemon Victoria sponge cake. Trust me, making it from scratch is incredibly rewarding and truly elevates the final taste!
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Fresh Lemons: The star of the show! You’ll need the zest and juice from two medium to large lemons. The zest is crucial for intense aromatic flavor in the dough, while the juice adds a bright tang to both the shortbread and the optional glaze. Always use fresh lemons for the best, most authentic flavor.
- High-Quality Butter: As with any shortbread, your butter selection is paramount. Use good quality unsalted butter, softened to room temperature. Butter provides richness, tenderness, and that unmistakable melt-in-your-mouth quality. If you opt for salted butter, remember to omit the added sea salt from the recipe to avoid over-salting your cookies.
- One Large Egg Yolk: While traditional shortbread typically doesn’t include eggs, a single egg yolk is a secret weapon in this lemon-infused version. The acidity of lemon juice can sometimes toughen dough, but the egg yolk helps maintain a tender crumb. It also imparts a lovely, subtle yellow hue, enhancing the cookie’s appearance.
- All-Purpose Flour: Accuracy in measuring flour is vital for perfect shortbread texture. For the most precise results, I highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, properly measure by fluffing the flour in its bag, gently spooning it into a dry measuring cup, and then leveling off the excess with the flat edge of a knife, without packing it down.
- Granulated Sugar: Provides sweetness and, when rubbed with lemon zest, becomes a potent flavor enhancer.
- Sea Salt: A pinch of salt balances the sweetness and brightens the lemon flavor, enhancing the overall taste profile.
- Lemon Curd (Optional Filling): This adds a wonderful creamy, tart, and sweet dimension. You can effortlessly make your own lemon curd for a superior, fresh taste, or save time by using a good quality store-bought lemon curd. The homemade version, however, offers an unmatched richness and tanginess.
✔️ Creative Ingredient Substitutions & Variations
While I haven’t personally tested these specific ingredient substitutions, these options should generally work well. If you try any of them, please let us know your results in the comments!
- Alternative Fillings: If lemon curd isn’t your preference, or you’re looking for a different flavor profile, feel free to use your favorite jam or fruit curd. These cookies would be delightful with homemade raspberry curd or a rich berry jam for a sweet and tangy berry twist. Orange marmalade or even a thin layer of white chocolate ganache could also create a wonderful contrast.
- Glaze Variations: The lemon glaze adds an extra layer of lemon flavor and a beautiful sheen. However, if you prefer, you can simply dust the cooled cookies with powdered sugar for a more classic look, or leave them plain for a pure shortbread experience. For a pop of color and different flavor, consider a vibrant raspberry glaze or even a light drizzle of melted white chocolate.
- Gluten-Free Lemon Shortbread: To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your chosen blend contains xanthan gum for optimal texture. The overall structure and taste should remain very similar, making them accessible to those with dietary restrictions.
- Dairy-Free Lemon Shortbread: For a dairy-free version, use a high-quality plant-based butter alternative. Look for stick butter alternatives rather than spreads, as they typically have a higher fat content and will yield better shortbread results. Also, ensure any lemon curd used is dairy-free, or make your own using dairy-free ingredients.
👩‍🍳 Step-by-Step: Crafting Perfect Lemon Shortbread
Making these lemon shortbread cookies is a delightful process. Follow these detailed steps to ensure a perfect batch every time:
Phase 1: Preparing the Shortbread Dough
Step 1: Infuse the Sugar with Lemon Zest. In a large mixing bowl, combine the granulated sugar with the finely grated zest from two fresh lemons. Using your fingertips, vigorously rub the lemon zest into the sugar. This crucial step releases the fragrant essential oils from the zest, infusing the sugar with intense lemon flavor and aroma. Continue rubbing until the sugar becomes moist, fragrant, and slightly clumpy, taking on a pale yellow hue.
Step 2: Cream the Butter and Lemon Sugar. Transfer the lemon-infused sugar to a large mixing bowl or the bowl of a stand mixer. Add the softened butter and sea salt. Using an electric mixer (either handheld or stand mixer with the paddle attachment), beat on medium speed until the mixture is light, fluffy, and creamy. This process incorporates air, contributing to the shortbread’s tender texture.
Step 3: Incorporate Liquid Flavor and Tenderness. Add the fresh lemon juice and the single large egg yolk to the creamed mixture. Continue to beat on medium-low speed just until all ingredients are well combined. The egg yolk helps balance the acidity of the lemon juice, ensuring the cookies remain tender.
Step 4: Gently Fold in the Flour. Sift the all-purpose flour directly into the same bowl. Using a spatula or wooden spoon, gently fold the flour into the wet ingredients until a crumbly dough begins to form. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough rather than tender shortbread cookies.
Step 5: Roll and Cut the Dough. Turn the crumbly dough out onto a clean, lightly floured work surface. Gently press the dough together with your hands to form a cohesive disc. Using a rolling pin, roll out the disc evenly to a thickness of ÂĽ inch. If the dough is sticking, roll it between two sheets of parchment paper for easier handling. Use your favorite cookie cutters to cut out shapes. I used a charming round linzer cookie cutter with scalloped edges, which is perfect for creating cookies with a center cut-out for filling. Re-roll any dough scraps as needed, ensuring not to overwork them.
Step 6: Prepare for Baking and Chill. Carefully transfer the cut cookies onto a parchment-lined baking sheet using a thin metal spatula. You can place them relatively close to each other, as shortbread cookies don’t spread much during baking. If you plan to fill some of your cookies with lemon curd (linzer-style), use a smaller cookie cutter or the center portion of your linzer cutter to create a cut-out in the middle of half of your cookies. Once all cookies are on the baking sheet, chill them in the freezer for at least 10 minutes. This quick chill helps the cookies maintain their shape and prevents spreading. While they chill, preheat your oven to 320°F (160°C).
Step 7: Bake to Golden Perfection. Arrange the chilled cookies on parchment-lined baking sheets, ensuring there’s about 1 cm of space between each cookie. Bake in the preheated oven for 15-18 minutes, or until the bottoms are just barely golden. It’s crucial not to let these cookies brown too much, as shortbread is meant to be pale for the ideal tender texture. Over-browning can lead to a burnt taste, even if visually subtle. Keep a close eye on them, especially after the 10-minute mark. Once baked, carefully transfer them to a wire rack to cool completely.
Tip 1: Minimal Spreading: Because these are classic shortbread cookies, you won’t have to worry about them spreading excessively in the oven, making them easy to arrange on your baking sheets.
Tip 2: Watch for Browning: The key to perfect shortbread is to avoid browning. These lemon shortbread cookies taste best when they are lightly baked, maintaining a pale appearance. If they become too golden, they can develop a slight “burnt” taste even if they don’t look visibly charred. Monitor your cookies closely after 10 minutes of baking time.
Phase 2: Glazing and Filling Your Delicious Lemon Shortbread
Step 1: Prepare the Tangy Lemon Glaze. As your shortbread cookies cool down, prepare the simple yet flavorful lemon glaze. In a small bowl, combine the powdered sugar with freshly squeezed lemon juice. Add the lemon juice gradually, a tablespoon at a time, stirring continuously until you achieve a thick, pourable, yet opaque glaze consistency. This versatile two-ingredient glaze is also perfect for a variety of lemon desserts and cakes, adding a beautiful finish and an extra layer of citrus zest.
Step 2: Glaze the Cookie Tops. Once the cookies are completely cool, gently dip the top surface of each cookie into the prepared lemon glaze. Lift the cookie, allowing any excess glaze to drip back into the bowl, then place it right side up on the cooling rack. If you’re planning to fill your cookies with lemon curd (especially the ones with a cut-out center), only glaze the tops of the cookies that have the middle cut out. This way, the solid base cookies will serve as the perfect foundation for your filling.
Step 3: Add the Zesty Lemon Curd Filling. For an irresistible treat, gently pipe or spoon a dollop of lemon curd onto the flat bottom of the solid, un-glazed shortbread cookies. Ensure you leave a small border around the edge for a clean finish. A piping bag with a round tip works wonders for precise and tidy filling, but a small spoon can also be used carefully.
Step 4: Assemble and Serve. Once the bottom cookies are filled with lemon curd, carefully place the glazed cookie tops (the ones with the cut-out centers) over the filling. Gently press down to attach them, creating a beautiful sandwich cookie. These filled cookies are at their absolute best when served immediately or within 24 hours to maintain the crispness of the shortbread and the freshness of the curd. Enjoy the bright, buttery, and tangy explosion of flavor!
Pro Tip for Freshness: If you’re planning to make a large batch or wish to store these cookies, it’s best to prepare and store the shortbread and lemon curd separately. Only fill the cookies just before serving to preserve the shortbread’s delightful crisp texture.
🥄 Make-Ahead & Freezing Instructions
These lemon shortbread cookies are wonderfully versatile, making them an excellent candidate for make-ahead baking. Preparing components in advance can save you time and stress, especially when entertaining or during busy holiday seasons.
- Dough Preparation: You can prepare the shortbread dough in advance, roll it out, and cut your cookie shapes. Store the raw, cut-out cookies on a parchment-lined baking sheet in the refrigerator, tightly covered, for up to 48 hours. This allows you to bake fresh cookies on demand.
- Freezing Raw Dough: For longer storage, freeze the raw, cut-out cookies. Arrange them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the solid cookies to an airtight container or a freezer-safe bag, keeping them separated by parchment paper if stacking. They will keep beautifully in the freezer for up to 3 months. When ready to bake, you can bake them directly from frozen; just add a couple of extra minutes to the baking time.
✔️ Storage Tips for Optimal Freshness
Proper storage is key to maintaining the delicious flavor and texture of your lemon shortbread cookies. The storage method will vary slightly depending on whether your cookies are plain, glazed, or filled:
- Unfilled Shortbread Cookies: These robust cookies store exceptionally well. Keep them in an airtight container or cookie tin at room temperature for up to one month. While they remain perfectly edible for this duration, for the absolute best flavor and tender-crisp texture, I recommend enjoying them within one week of baking.
- Freezing Unfilled Cookies: For extended storage, you can freeze the baked, unfilled cookies. Once completely cooled, place them in an airtight container or freezer-safe bag, separated by parchment paper, for up to 2 months. Thaw at room temperature before serving.
- Glazed Shortbread Cookies: If you’ve applied the two-ingredient lemon glaze, allow the glaze to set completely before storing. This can take anywhere from two hours to several hours, depending on the humidity levels in your home. Once the glaze is firm, store the cookies in an airtight container or bag at room temperature. The glaze on these cookies is the same delicious one I use in my tangy lemon brownies.
- Lemon Curd Filled Cookies: Due to the moisture content of the lemon curd, filled cookies have a shorter shelf life. To prevent the shortbread from becoming soft and to ensure freshness, these are best enjoyed immediately after assembly. If you must store them, place them in an airtight container in the refrigerator for up to 4 days. They are still delicious, but the shortbread’s crispness will diminish over time.
Important Note for Filled Cookies: Once the cookies are filled with lemon curd, they are most delightful when eaten right away. The curd’s moisture can soften the shortbread over time. For optimal enjoyment and texture, assemble the filled cookies just before you plan to serve them.
âť” Why is Rubbing Lemon Zest and Sugar Together So Important?
This simple yet powerful technique is a game-changer for maximizing lemon flavor in your baking! When you rub lemon zest and granulated sugar together with your fingers, you’re not just mixing them; you’re actively breaking down the tiny oil glands in the lemon zest. This process releases the aromatic essential oils, allowing them to infuse directly into the sugar crystals. The sugar then acts as a carrier, distributing this intense, fresh lemon flavor evenly throughout your entire recipe.
By using this method, you achieve a much brighter and more natural lemon taste without needing to add artificial lemon extract. It’s a culinary trick I employ in many of my lemon-centric recipes, such as this indulgent gooey lemon butter cake, to ensure every bite is bursting with authentic citrus goodness.
âť” Does Shortbread Traditionally Contain Egg Yolks?
Traditionally, classic Scottish shortbread is known for its pure simplicity, typically made with just three core ingredients: butter, sugar, and flour. The absence of leavening agents and eggs gives it its signature dense, yet crumbly and tender texture.
However, this recipe for lemon shortbread takes a slight, beneficial deviation. Because we’re introducing fresh lemon juice into the dough for an enhanced tangy flavor, the acidity of the juice could potentially make the shortbread a bit tougher. To counteract this and ensure the cookies remain wonderfully tender, a single large egg yolk is added. The egg yolk contributes richness and acts as an emulsifier, helping to create a delicate crumb. An added bonus is that the egg yolk naturally enhances the shortbread’s color, giving it a lovely, subtle yellow hue that perfectly complements its lemon flavor.
đź“– Recipe Frequently Asked Questions
No, glazing is entirely optional! These lemon shortbread cookies are incredibly flavorful even without the glaze, thanks to the ample lemon zest and juice in the dough. You can certainly leave them plain for a more traditional shortbread experience, or simply dust them with a sprinkle of powdered sugar for a softer sweetness and elegant finish.
Perfectly baked shortbread will be barely golden on the bottom edges and remain pale on top. Once cooled, the entire cookie should be tender-crisp, not doughy or underbaked in the center. Shortbread continues to firm up as it cools, so it’s best to bake it “low and slow” (as recommended in this recipe) to ensure it cooks through without browning excessively. Always aim for a pale, delicate appearance.
Yes, absolutely! Traditional shortbread is known for its pale, almost white appearance. It’s crucial not to allow shortbread to brown too much, as a deep golden color can often indicate that it’s overbaked, leading to a slightly burnt or bitter taste, even if it doesn’t look overtly burnt. A pale shortbread signifies its delicate, buttery texture.
Unfilled lemon shortbread cookies have an excellent shelf life. Stored in an airtight container or cookie tin at room temperature, they can remain fresh for up to one month. However, for the best possible flavor and texture, it’s recommended to enjoy them within one week. If you plan to fill them with lemon curd or another filling, do so just before serving to maintain the cookie’s crispness. Alternatively, enjoy them plain.
Yes, chilling the shortbread dough is a critical step. It helps to firm up the butter in the dough, which significantly reduces spreading during baking and helps the cookies maintain their crisp edges and intricate shapes. For this recipe, a quick 10-minute chill in the freezer is sufficient, allowing you to bake sooner. Alternatively, you can chill the dough in the refrigerator overnight for even better results and convenience.
Yes, the simple powdered sugar and lemon juice glaze will set into a firm, slightly hard coating. The setting time can vary, typically taking a few hours or potentially longer, depending on the humidity levels in your kitchen. Once fully set, it forms a protective and flavorful layer on your cookies.
Absolutely! While this recipe is designed for lemon, you can certainly experiment with lime. Lime shortbread cookies would offer a slightly different, perhaps even more tart and aromatic, citrus profile. The quantities for zest and juice would remain the same, but be prepared for a distinct, vibrant lime flavor that’s equally delightful.
Tough shortbread is typically a result of overworking the dough. When flour is mixed too much, gluten develops, leading to a chewy rather than tender texture. Ensure you fold the flour in gently and stop mixing as soon as the dough comes together. Other factors could be too much flour (always weigh it if possible!) or not chilling the dough adequately.
🍪 More Zesty Lemon & Delightful Cookie Recipes
If you’ve fallen in love with these Lemon Shortbread Cookies, you’ll be thrilled to explore more of my citrus-inspired and classic cookie creations. Here are a few related recipes that I think you’ll adore:
- Lemon Tiramisu with Lemon Curd
- Dulce de Leche Cookies [Alfajores]
- Lemon Curd Cookies
- Lemon White Chocolate Cookies
Did you fall in love with this recipe? I would absolutely love for you to rate it and share your thoughts in the comments section below! Your feedback means the world. Don’t forget to share your beautiful creations on Instagram and tag me @flouringkitchen. For more delicious recipes and baking inspiration, be sure to follow me on Pinterest!
đź“– Recipe
Zesty Lemon Shortbread Cookies
MaryEquipment
- electric mixer
- Cookie sheet
Ingredients Â
Cookies
- ½ cup granulated sugar
- 2 lemons zested
- 1 cup butter softened
- ½ teaspoon sea salt
- 1 tablespoon lemon juice freshly squeezed
- 1 large egg yolk
- 3 cups all purpose flour 360g
Assembly
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice freshly squeezed
- lemon curd store bought or homemade
InstructionsÂ
Cookies
- In a large bowl, combine grated lemon zest from 2 lemons and sugar. Rub together with your fingers until fragrant and clumpy.½ cup granulated sugar, 2 lemons
- In a large bowl or standmixer, combine butter, lemon zest sugar, and salt. Beat until light and creamy.1 cup butter, ½ teaspoon sea salt
- Add lemon juice, egg yolk, and beat to combine.1 tablespoon lemon juice, 1 large egg yolk
- Sift flour right into the same bowl and fold until a crumbly dough forms.3 cups all purpose flour
- Dump dough out onto a clean work surface and press it together into a disc. Roll out the disc to ¼” thick with a rolling pin.
- Cut out cookies. I used a round linzer cookie cutter with scalloped edges. Re-roll scraps as needed. If your cookie dough is sticking to the work surface or your rolling pin, roll out the dough between two sheets of parchment paper.
- Use a metal spatula to help transfer the cut cookies onto a parchment lined baking sheet. You can place them right next to each other.
- If you will be filling them with lemon curd, use a small cookie cutter or the linzer cookie cutter center to cut out the middles from half of the cookies.
- Chill the cookies on the baking sheet in the freezer for 10 minutes. Preheat oven to 320°F (160°C).
- Arrange the cookies on parchment lined baking sheets so there is at least 1 cm of space between the cookies. You don’t have to worry about the cookies spreading.
- Bake the cookies in the preheated oven for 15-18 minutes or until barely golden on the bottom. You don’t want the cookies to brown. Transfer to a wire rack to cool.
Assembly
- While the cookies cool, prepare the glaze by stirring together powdered sugar and lemon juice, adding a tablespoon of lemon juice at a time to get a thick glaze consistency.1 cup powdered sugar, 2-3 tablespoons lemon juice
- Dip the tops of the cookies into the glaze, lift up the cookie to allow the excess to drip off, and place right side up on the cooling rack. If you will be filling the cookies with lemon curd like I did, only dip the tops of the cookies with the middle cut out.
- Use a piping bag or spoon to add lemon curd onto the bottoms of the whole cookies. Add the glazed cookie tops, press to attach, and serve!lemon curd