Crisp Lemon Shortbread Recipes

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CRISP LEMON SHORTBREAD



Crisp Lemon Shortbread image

Fresh juice and zest pair up to give my buttery cookies a lemony pop. Sprinkle sugar on top for extra sparkle. -Marcia Whitney, Gainesville, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
2 teaspoons coarse sugar

Steps:

  • Preheat oven to 325°. In a bowl, beat butter, confectioners' sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SHORTBREAD WITH LEMON CURD



Shortbread with Lemon Curd image

This lemon shortbread recipe came from a tearoom in which I baked years ago. It is always a huge hit.

Provided by Lalambchop

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 32

Number Of Ingredients 9

18 ounces all-purpose flour
5 ounces confectioners' sugar
½ teaspoon salt
1 pound butter, softened
4 eggs
2 cups white sugar
½ cup fresh lemon juice
¼ cup butter, melted
2 tablespoons grated lemon rind

Steps:

  • Sift flour, confectioners' sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans; use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan.
  • Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water; cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature.
  • Serve shortbread fingers with lemon curd.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 29.3 g, Cholesterol 57.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 8.4 g, Sodium 137.4 mg, Sugar 17 g

LEMON CHEWY CRISPS



Lemon Chewy Crisps image

Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.

Provided by Jennifer Lipka

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
1 egg
1 tablespoon lemon zest
1 ½ teaspoons fresh lemon juice
¾ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups all-purpose flour
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
  • On low speed, beat in flour just until blended.
  • Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
  • Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 53.6 mg, Sugar 6.4 g

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