Name: English Lemon Shortbread Strips Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: English
Ingredients: 2 cups butter, softened; 1 cup sugar; 1/4 cup lemon juice; 4 teaspoons freshly grated lemon zest; 4 1/2 cups all-purpose flour; 1 cup powdered sugar; 2 tablespoons butter, softened; 2 tablespoons lemon juice; 1 tablespoon lemon zest for garnish

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Introduction

English Lemon Shortbread Strips are a delightful treat combining buttery richness with bright lemon flavor. These crisp, tender bars are perfect for a tea time snack or a light dessert that feels both classic and refreshing.

A close-up of a rectangular shortbread cookie held by a woman's hand with light purple nail polish. The cookie is golden brown with a crumbly texture and small holes on the surface. The top end is dipped in glossy white icing with small yellow lemon zest pieces mixed in, covering about one-fourth of the cookie. In the background, several more identical cookies are arranged in a single layer on a white marbled surface, slightly out of focus. There is also a sliced lemon partially visible on the right edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups butter, softened
1 cup sugar
1/4 cup lemon juice
4 teaspoons freshly grated lemon zest
4 1/2 cups all-purpose flour
1 cup powdered sugar (for glaze)
2 tablespoons butter, softened (for glaze)
2 tablespoons lemon juice (for glaze)
1 tablespoon lemon zest (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the softened butter, sugar, lemon juice, and freshly grated lemon zest. Beat at medium speed, scraping down the sides of the bowl often, until the mixture is creamy and smooth.
Step 2: Gradually add the flour to the butter mixture, beating at low speed until it resembles coarse crumbs and the dough begins to come together.
Step 3: Press the dough evenly into a lightly greased jelly-roll pan, creating a smooth, even layer.
Step 4: Bake the shortbread for 30 to 35 minutes, or until it takes on a light golden brown color. Remove from the oven and allow it to cool completely in the pan.
Step 5: While the shortbread cools, whisk together the powdered sugar, softened butter, and lemon juice in a small bowl until smooth to make the glaze.
Step 6: Spread a thin, even layer of the glaze over the cooled shortbread. Sprinkle the top with 1 tablespoon of lemon zest for extra brightness, if desired.
Step 7: Let the glazed shortbread stand for about 30 minutes to allow the glaze to set before cutting into strips to serve.

Tips & Variations

Use fresh lemons for zest and juice to get the brightest, most authentic lemon flavor.
Chill the dough slightly before pressing it into the pan if it feels too soft to handle.
For added texture, sprinkle a few chopped pistachios or almonds on top of the glaze before it sets.
Gluten-free flour blends can substitute for all-purpose flour, but expect a slightly different texture.

Storage

Store the lemon shortbread strips in an airtight container at room temperature for up to one week. They also freeze well; wrap tightly and freeze for up to three months. Thaw at room temperature before serving. To refresh the glaze’s shine, you can gently reapply a light lemon glaze after thawing.

How to Serve

The image shows a stack of rectangular lemon shortbread cookies on a white marble board. Each cookie has two layers: the main layer is light golden yellow with a crumbly texture, and the top half is dipped in smooth white icing, sprinkled with small bits of lemon zest. Around the stack, there are more cookies scattered on a white marble surface, and in the background, there's a beige cloth with whole and halved bright yellow lemons adding a fresh color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for the best flavor and aroma, but bottled lemon juice can be used in a pinch. If using bottled juice, consider adjusting the amount slightly to taste, as it may be less tangy.

How do I know when the shortbread is done baking?

The shortbread is ready when it is a light golden brown color on top and edges. It should be firm to the touch but not browned too darkly. Keep an eye during the last few minutes to avoid overbaking.