Lemon Shortbread Bars
These lemon shortbread bars are buttery and crumbly with a lovely lemony flavour and each square contains only 188 calories.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Servings: 16 servings
Calories: 188kcal
- 250g plain flour
- ¾ teaspoon salt
- 1 teaspoon cornflour
- 195g unsalted butter
- 80g icing sugar
- 1 tablespoon lemon juice squeezed from 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the Lemon Glaze
- 80g icing sugar
- 15ml lemon juice
- Lemon zest optional
Preheat the oven to gas mark 4/350oF/180oC and line an 8 x 8-inch baking tin with parchment paper. Ensure you leave some overhang to lift the shortbread out the tin. Read tutorial on how to line a square baking tin. To a medium size bowl add the plain flour, salt and cornflour. Whisk them together and set aside. To a large bowl or stand mixer bowl with a paddle attached, cream together the butter and icing sugar until fluffy. If you don’t have a stand mixer then use a hand mixer. Add in the lemon juice, vanilla extract and lemon extract and combine.
Pour in the dry ingredients and continue to combine until a dough forms. Place the dough into the baking tin. I find it easier to break off pieces of dough and place it in the tin in pieces so you get a more even spread. Bake for 25 minutes then allow to completely cool before removing the shortbread from the tin using the overhung parchment paper.
Make the lemon glaze by combining the icing sugar and lemon juice then drizzle it on top of the shortbread and spread it using a palette knife. Sprinkle on some lemon zest if you want. Once the glaze sets cut into 16 pieces then enjoy.