Prepare to embark on a culinary journey that will transport your taste buds straight to the charming countryside of England! These mouthwatering Lemon Shortbread Strips are not just a dessert – they're a delicate dance of buttery richness and bright citrus that will make your kitchen smell like a gourmet bakery. With just a few simple ingredients, you'll create a treat so irresistible that your family and friends will be begging for the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: British
Serves: 16 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later.
- In a large mixing bowl, cream together the unsalted butter and powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Gradually add the lemon zest and lemon juice to the butter mixture, mixing until well combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
- Slowly add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overmix.
- Transfer the dough to the prepared baking pan. Use your hands or a spatula to press the dough evenly into the bottom of the pan, smoothing the surface.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center is set. The top should not be browned.
- Once baked, remove the pan from the oven and allow the shortbread to cool in the pan for about 10 minutes. Then, lift the shortbread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely.
- Once cooled, use a sharp knife to cut the shortbread into strips or squares, as desired. Serve immediately or store in an airtight container at room temperature for up to a week.
Tips
- Room Temperature Matters: Ensure your butter is softened but not melted for the perfect creamy texture.
- Don't Overmix: Mix the dough just until it comes together to keep the shortbread tender and crumbly.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor – avoid the bitter white pith.
- Cooling is Crucial: Let the shortbread cool completely before cutting to get clean, crisp edges.
- Storage Secret: Store in an airtight container at room temperature to maintain that perfect, melt-in-your-mouth texture.
- Precision Cutting: Use a sharp knife and cut while the shortbread is still slightly warm for the cleanest cuts.
- Optional Upgrade: Dust with powdered sugar or drizzle with a light lemon glaze for extra decadence!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
