Go Back
English Lemon Shortbread Strips

English Lemon Shortbread Strips



  • 2 cups butter softened
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 4 teaspoons freshly grated lemon zest
  • 4 1/2 cups all-purpose flour


  • 1 cup powdered sugar
  • 2 tablespoons butter softened
  • 2 tablespoons lemon juice
  • 1 Tablespoon Lemon zest for garnish


  • 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.
  • Press dough evenly into lightly greased jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely.
  • Combine all glaze ingredients in small bowl with wire whisk until smooth.
  • Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into strips.