Glazed Lemon Shortbread Wedges
Glazed Lemon Shortbread Wedges are a tart, sweet, crunchy and tender treat.ย Perfect for dunking or snacking, the slightly crisp exterior encases a soft, buttery and lemony interior.ย It’s drizzled with a lemon glaze that adds the perfect amount of tartness.ย Ideal to celebrate citrus season!
This is an incredibly easy recipe.ย Combine very soft butter in a bowl with powdered sugar, lemon zest, vanilla and salt.ย Stir until it’s nice and creamy.
Add the cornstarch followed by the flour and mix until a shaggy dough forms.
Transfer the dough to a 9-inch cake pan and press it evenly into the pan.
Bake until the top is light golden brown.ย This can take 30 minutes or more.
Invert the shortbread on a flat plate, and then invert again to a cutting board.ย Cut into wedges while it’s still warm.ย Then, transfer the wedges to a wire rack to cool completely.
When the shortbread is cool, make the glaze by combining the powdered sugar with the lemon juice and half-and-half until smooth.
Drizzle the glaze in concentric circles or back and forth.ย Let the glaze set for 4 hours before stacking the wedges.
Share Your Thoughts...
Glazed Lemon Shortbread Wedges
Makes: 12 servings
Prep Time: 15 minuts
Bake Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Shortbread:
- 1 cup very soft unsalted butter
- 3/4 cup powdered sugar
- Zest of 1 medium lemon
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 1/4 cup cornstarch
- 1 & 3/4 cups all-purpose flour
For the Lemon Glaze:
- 1 & 1/2 cups powdered sugar, plus a bit more, if needed
- 2 tbsp fresh lemon juice
- 1 tbsp half-and-half or whole milk, plus a bit more, if needed.
Instructions
For the Prep:
Preheat oven to 325ยฐF. Spray a 9-inch round cake pan generously with baking spray, then line the bottom with a circle of parchment paper. Set aside.
For the Shortbread:
In a medium-large bowl, combine the soft butter, powdered sugar, lemon zest, vanilla, and salt. Stir for about 30 seconds, until smooth and creamy. Add the cornstarch and stir until fully incorporated. Add the flour and continue stirring until all the flour is incorporated and a shaggy dough forms. The mixture will seem dry at first, just keep going!
Transfer the dough to the prepared pan and press it evenly with your fingers, making sure there are no loose crumbs around the edges.
Bake for 28-38 minutes, or until the top is a light golden brown.
Invert the shortbread onto a flat plate, place a cutting board on top, and invert again so the top side is facing up.
Using a long, sharp knife, cut into wedges while still warm. Transfer wedges to a wire rack and cool completely.
For a crisper texture, place the rack with cut pieces on a sheet pan and return to the oven for 5 minutes, then cool completely.
For the Lemon Glaze:
In a small bowl, whisk powdered sugar, lemon juice, and half and half (or milk) until smooth.ย Adjust consistency with additional powdered sugar or liquid as needed. You want a nice thick glaze but one that is still drizzle-able.
Drizzle glaze back and forth over cooled shortbread wedges. Allow glaze to set for at least 4 hours before storing or packaging.
Store in an airtight container.
Chefโs Notes:
Soft butter is key; it should be very soft but not melted.
Cutting the shortbread while warm ensures clean, neat wedges.
This shortbread keeps beautifully and makes an excellent gift. For extra lemon flavor, add a little additional zest to the glaze.
Recipe by The Cafe Sucre Farine
Leave a Review