Lemon Shortbread

This easy lemon shortbread is buttery, deliciously lemony and made with just a handful of ingredients. It’s lovely with a cup of tea or coffee and takes very little hands-on preparation.

You can make it with just lemon zest for a more traditional crumbly shortbread, or add lemon juice for a stronger lemon flavour and a softer texture.

What You Need

For exact quantities, see the recipe card at the bottom of the post.

• Butter: Use softened butter so it’s easy to cream together with the sugar.
• Caster sugar: Gives the shortbread its sweetness.
• Plain flour: Regular plain flour is all you need.
• Lemon zest: Adds a lovely fresh lemon flavour without changing the texture too much.
• Lemon juice (optional): For a stronger lemon flavour. Adding the juice makes the shortbread softer and less crumbly – see below for more details.

I made mine in a 21cm round baking tin and cut it into wedges, but you can use a different shaped tin if you prefer.

How To Make Lemon Shortbread

Start by creaming the softened butter and caster sugar together in a bowl until well combined.

Add the lemon zest, optional lemon juice and sifted flour. Mix everything together, then use your hands to bring the mixture into a dough.

Shape the dough into a ball, wrap it in cling film and place it in the fridge for 20 minutes to firm up.

Once chilled, press the dough into a greased or lined 21cm round baking tin. Use the back of a spoon or spatula to flatten it evenly.

Prick the dough all over with a fork, then lightly score it into wedges with a knife. This makes it easier to cut into portions after baking.

Bake in a preheated oven at 180°C (160°C fan) for 15–20 minutes, or until the edges are lightly golden and the shortbread is baked through.

While it’s still warm, carefully cut along the scored lines again. Sprinkle with a little extra caster sugar if you like, then leave to cool in the tin before serving.

Should You Add Lemon Juice To Shortbread?

Lemon zest is a great way to add lemon flavour to shortbread without affecting its traditional crumbly texture.

However, if you prefer a stronger lemon flavour, you can also add the juice of the lemon.

The trade-off is that adding lemon juice introduces extra moisture to the dough, resulting in a softer, slightly denser shortbread rather than the classic crumbly texture.

I’ve made this recipe with the lemon juice and really enjoyed the result. It was noticeably softer and more doughy than traditional shortbread, but had a lovely lemon flavour.

If you prefer your shortbread buttery and crumbly, I’d recommend using just the zest. If you love a stronger lemon flavour and don’t mind a softer texture, add the juice too.

Both versions are delicious, it just depends on the type of shortbread you prefer!

Tips For Making Lemon Shortbread

• Use softened butter: This makes it easier to cream together with the sugar.
• Don’t overwork the dough: Mix just enough to bring the ingredients together.
• Chill the dough: Chilling it for 20 minutes helps firm up the butter and makes the dough easier to handle.
• Watch the baking time: Shortbread should be lightly golden around the edges. It will firm up further as it cools.
• Score before baking: This makes it easier to cut into neat wedges while the shortbread is still warm.

How Long Does Homemade Lemon Shortbread Last?

Once completely cool, store the lemon shortbread in an airtight container at room temperature for up to 5 days.

More Shortbread Recipes

If you enjoyed this lemon shortbread, here are a few more shortbread recipes to try:

• Classic Shortbread
• Chocolate Chip Shortbread
• Chocolate Shortbread
• Millionaire Shortbread

Updated on 22nd October 2026 with new step-by-step photographs, a 20-minute dough chilling stage and additional tips on how adding lemon juice affects the flavour and texture of the shortbread.