Scottish Lemon Shortbread
User Reviews
3.7
Scottish Lemon Shortbread
Description
Scottish Lemon Shortbread starts with lemon sugar, created by processing sugar and fresh lemon zest to infuse citrus oils. The combined flours and cornstarch provide a crumbly but tender base, while melted unsalted butter binds the dough with a rich mouthfeel. The mixture is pat-pressed into an 8-inch square pan lined with parchment for easy removal and uniform thickness.
Pricking the dough allows steam to escape during baking, preventing cracking. The shortbread is baked at 350°F until edges develop a pale golden tone but the center remains light, yielding a soft center with delicate crisp edges. The lemon flavor is subtle, complementing the gentle buttery sweetness.
This shortbread can be cut after cooling and served with tea or coffee. It’s a classic treat that balances acidity from lemon with the soft, crumbly texture of shortbread. The recipe is adapted from A Taste of Shetland.
Ingredients
- 1 cup unsalted butter melted
- 1/2 cup Lemon sugar (recipe below)
- 2 1/2 cups all-purpose flour
- 1/2 cup oat flour
- 5 Tbsp cornstarch
lemon sugar
- 1/2 cup sugar
- lemon peeled with a vegetable peeler (just the yellow part, not the bitter white, zest of 1
Instructions
- Preheat the oven to 350F
- First make the lemon sugar. Put the sugar into the bowl of a small food processor, along with the zest. Process, scraping down the sides if necessary, for about a minute or so, until the zest is completely incorporated into the sugar.
- Put the sugar into a mixing bowl and add the flour, oat flour, and cornstarch. Whisk to combine well.
- Pour the melted butter into the dry ingredients and mix until well combined.
- Pat the dough into an 8 inch square baking pan, smoothing it flat with your fingers. I line the pan with parchment paper and leave the ends long so I can pull it out for cleaner cutting later. Press the dough gently, but flatten it as best you can.
- Prick all over with the tines of a fork. Some people like to sprinkle the top with a little sugar, I didn't.
- Bake for about 22 minutes, or until it is just beginning to turn pale golden around the edges. It will still be quite pale overall. If you bake it longer, it will be crisper, but I like the soft melting texture I get after about 22 minutes.
- Let the shortbread cool for a few minutes, and then use a sharp knife to cut it into squares, or 'fingers'. Cutting the shortbread while still warm makes a cleaner cut.
Notes
- This recipe is adapted from A Taste of Shetland for authentic flavor.
- Use only the yellow part of the lemon peel to avoid bitterness in the lemon sugar.
- Line the pan with parchment paper for easier removal and clean cuts.
- Baking until just pale golden preserves a tender texture without becoming too crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 4mg | 0% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 473IU | 9% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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