Mary Berry’s Lemon Shortbread is made with butter, superfine sugar, all-purpose flour, corn starch, and the zest of a large lemon. This delicious Lemon Shortbread recipe creates a tasty dessert that takes about 2 hour and 10 minutes to prepare and can serve up to 12 people.
This Lemon Shortbread Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Lemon Shortbread Ingredients
- ½ cup (4 oz/114g) butter, softened
- ¼ cup (2 oz/50g) superfine sugar , plus extra to sprinkle
- 1 cup (4 oz/100g) all-purpose flour
- Scant ½ cup (2 oz/50g) corn starch
- Finely grated zest of 1 large lemon
How To Make Mary Berry Lemon Shortbread
- Preheat Oven: Preheat your oven to 320°F (Convection 270°F). Grease a 7-inch (18 cm) square tin.
- Cream Butter and Sugar: Cream the butter and sugar together in a bowl until light and fluffy.
- Combine Dry Ingredients: Mix in the flour, corn starch, and lemon zest, then knead until well combined.
- Prepare and Bake: Press the mixture into the tin, smoothing the top with the back of a spoon. Bake for 50–55 minutes, or until pale golden brown.
- Cool and Cut: Remove from the oven and mark into 12 fingers while still warm. Cool completely in the tin, then transfer to a wire rack.
- Serve: Sprinkle with extra sugar before serving.
Recipe Tips
- Use Room Temperature Butter: Make sure your butter is softened to room temperature for easier mixing and a smoother texture in the shortbread.
- Measure Accurately: Weigh your ingredients for the most accurate results. Too much or too little flour or corn starch can affect the texture of your shortbread.
- Press Mixture Firmly: When pressing the mixture into the tin, make sure to press it down firmly to avoid a crumbly texture. Use the back of a spoon to smooth the surface.
- Cool Completely Before Cutting: Allow the shortbread to cool completely in the tin before cutting into fingers. This helps the shortbread set and makes it easier to cut cleanly.
- Adjust Baking Time for Different Ovens: Oven temperatures can vary, so start checking your shortbread a few minutes before the recommended time to avoid overbaking. Look for a pale golden color.
What To Serve With Lemon Shortbread?
This delicious Lemon Shortbread pairs well with a cup of tea, a dollop of clotted cream, fresh berries, or a light lemon curd. It can also be served alongside a scoop of vanilla ice cream, a drizzle of honey, or a small fruit salad for a tasty dessert.
How To Store Leftovers Lemon Shortbread?
- Refrigerate: Cool leftovers lemon shortbread to room temperature, then store in an airtight container at room temperature for up to 1 week.
- Freeze: Wrap leftovers lemon shortbread in plastic wrap and place it in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftovers Lemon Shortbread?
- In The Oven: Reheat the leftovers lemon shortbread in a preheated oven at 300°F (150°C) for 5-10 minutes to warm it up gently.
- In The Microwave: Heat the leftovers lemon shortbread in the microwave in 10-15 second intervals until warmed through. Avoid overheating to prevent it from becoming too soft.
Mary Berry Lemon Shortbread Nutrition Facts
Serving Size: 1 piece (of 12)
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 50mg
- Potassium: 30mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Eclairs
- Mary Berry Fruit Compote
- Mary Berry Chocolate Cupcakes
- Mary Berry Limoncello Trifle
- Mary Berry Carrot Cupcakes
Mary Berry Lemon Shortbread
Description
Mary Berry’s Lemon Shortbread is made with butter, superfine sugar, all-purpose flour, corn starch, and the zest of a large lemon. This delicious Lemon Shortbread recipe creates a tasty dessert that takes about 2 hour and 10 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 320°F (Convection 270°F). Grease a 7-inch (18 cm) square tin.
- Cream Butter and Sugar: Cream the butter and sugar together in a bowl until light and fluffy.
- Combine Dry Ingredients: Mix in the flour, corn starch, and lemon zest, then knead until well combined.
- Prepare and Bake: Press the mixture into the tin, smoothing the top with the back of a spoon. Bake for 50–55 minutes, or until pale golden brown.
- Cool and Cut: Remove from the oven and mark into 12 fingers while still warm. Cool completely in the tin, then transfer to a wire rack.
- Serve: Sprinkle with extra sugar before serving.
Notes
- Use Room Temperature Butter: Make sure your butter is softened to room temperature for easier mixing and a smoother texture in the shortbread.
- Measure Accurately: Weigh your ingredients for the most accurate results. Too much or too little flour or corn starch can affect the texture of your shortbread.
- Press Mixture Firmly: When pressing the mixture into the tin, make sure to press it down firmly to avoid a crumbly texture. Use the back of a spoon to smooth the surface.
- Cool Completely Before Cutting: Allow the shortbread to cool completely in the tin before cutting into fingers. This helps the shortbread set and makes it easier to cut cleanly.
- Adjust Baking Time for Different Ovens: Oven temperatures can vary, so start checking your shortbread a few minutes before the recommended time to avoid overbaking. Look for a pale golden color.
Mary Berry Lemon Shortbread