Lemon Shortbread Bars
These lemon shortbread bars are buttery and crumbly with a lovely lemony flavour and each square contains only 188 calories.
Servings: 16 servings
Calories: 188kcal
Ingredients
- 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
Instructions
- 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.