Description
Buttery, zesty shortbread that snaps then melts—classic 1:2:3 ratio with lemon zest in the dough and a bright lemon glaze on top.
Ingredients
- Unsalted butter, softened: 226 g (1 cup)
- Powdered sugar: 90 g (¾ cup)
- Fine sea salt: 2 g (¼ tsp)
- Lemon zest: 2 Tbsp (6–8 g)
- Vanilla extract (optional): 1 tsp
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All-purpose flour: 285 g (2¼ cups)
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Cornstarch: 15–16 g (2 Tbsp)
Glaze:
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Powdered sugar: 120 g (1 cup)
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Fresh lemon juice: 30–45 ml (2–3 Tbsp), to taste
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Pinch of salt + extra zest (optional)
Instructions
- Heat oven to 160 °C / 325 °F. Line a 20 cm / 8-in square pan with a parchment sling.Rub zest into powdered sugar. Beat in butter and salt until smooth (45–60 s); mix in vanilla.
- Add flour + cornstarch; stir just until a soft, crumbly dough forms. Press evenly; dock. Chill 15–20 min.
- Bake 28–35 min until surface is matte and edges are pale gold. Tent if browning early.
- Cool 5 min; score into 16 squares. Cool completely.
- Glaze to a thin layer; set 20–30 min. Lift and cut along score lines.
- Prep Time: 15 minutes
- Cook Time: 28–35 minutes