Sarah’s Lemony Shortbread Strips

You’ll Need

  • 4½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1 pound unsalted butter, softened
  • ¼ cup fresh lemon juice
  • 1 cup icing sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh grated lemon zest (plus more for sprinkling on top if desired)

Prep and Cook

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together flour and salt.
  • In a large mixing bowl, add sugar and zest, and using your fingers, press the zest into the sugar until very fragrant.
  • Add butter and beat mixture together until smooth.
  • Add juice and mix until combined and creamy, making sure to scrape down the sides as needed.
  • Add flour mixture and beat just until the mixture resembles coarse crumbs.
  • Press mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes.
  • Remove and place pan on a wire rack to cool completely.
  • In a small bowl, whisk together icing sugar, butter and lemon juice until smooth.
  • Spread glaze over the cooled shortbread and sprinkle with extra lemon zest, if desired. (The extra zest adds a nice decorative touch.)
  • Set aside and let stand at least 30 minutes before cutting into strips.


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