English Lemon Shortbread Strips
These English lemon shortbread strips feature a buttery, tender base topped with a tangy lemon glaze and zest, providing a refreshing and delightful treat perfect for any occasion.
Equipment
- 1 jelly-roll pan lightly greased
- 1 large bowl
- 1 small bowl
- 1 Wire whisk
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
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat butter, sugar, lemon juice, and lemon zest at medium speed until creamy, scraping bowl often.
- Add flour and beat at low speed until mixture resembles coarse crumbs.
- Press dough evenly into a lightly greased jelly-roll pan.
- Bake for 30-35 minutes or until light golden brown.
- Allow shortbread to cool completely in the pan.
- In a small bowl, whisk together powdered sugar, softened butter, and lemon juice until smooth.
- Spread a thin layer of glaze over the cooled shortbread.
- Sprinkle with 1 tablespoon lemon zest as garnish.
- Let glaze set for 30 minutes before cutting into strips.
Notes
- Store leftovers in an airtight container for up to 5 days.
- For extra lemon flavor, add zest to the glaze.
- You can cut into bars or squares as preferred.