ENGLISH LEMON SHORTBREAD STRIPS
Make and share this English Lemon Shortbread Strips recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 50m
Yield 30 COOKIES
Number Of Ingredients 9
Steps:
- HEAT OVEN TO 350°.
- Combine butter, sugar, lemon juice and lemon peel in large mixer bowl.
- Beat at medium speed until creamy, about 1 to 2 minutes.
- Reduce speed to low.
- Add flour; beat until crumbly, about 1 to 2 minutes.
- Press dough evenly into lightly greased 8-inch square baking pan.
- Bake for 35 to 40 minutes or until lightly brown.
- Cool completely.
- Combine powdered sugar, 1 tablespoon butter and lemon juice in small bowl. Using wire whisk, mix until smooth.
- Spread thin layer of glaze over cooled shortbread; sprinkle with lemon peel.
- Let stand for 30 minutes to set.
- Cut into strips.
Nutrition Facts : Calories 112.9, Fat 6.6, SaturatedFat 4.2, Cholesterol 17.3, Sodium 57.7, Carbohydrate 12.7, Fiber 0.3, Sugar 5.4, Protein 1.1
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
CLASSIC LEMON SHORTBREAD
From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.
Provided by Aunt Willie
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter until fluffy in a large bowl.
- Beat in sugar, egg, lemon extract and lemon rind.
- Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
- Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- Cut dough into 1/4 inch thick slices.
- Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
- Remove from pan and cool on wire racks.
- For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
SHORTBREAD WITH LEMON CURD
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
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
ENGLISH LEMON SHORTBREAD STRIPS
Steps:
- Heat oven to 350. In large bowl, combine 1 c butter, sugar, 2 tbsp lemon juice and 2 tsp lemon peel. Beat at med speed, scraping bowl often, until creamy 1-2 min. Reduce speed to low; add flour. Beat until crumbly 1-2 min. By hand, knead dough until smooth. Lightly greast 9" sq. baking pan. Press dough evenly into pan. Bake for 30-35 min til golden brown. Cool completely. In small bowl combine powdered sugar, 1 tbsp butter and 1 tbsp lemon juice. Using wire whisk, blend until very smooth. Spread thin layer of glaze over cooled shortbread. Sprinkle with 1 tbsp finely grated lemon peel. Allow to stand 30 min. Cut into 2 1/2 x 3/4" strips.
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Reviews 24Estimated Reading Time 3 mins
- Heat oven to 350°F. Combine all shortbread ingredients minus the flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs.
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