Lorraine Bodger's Lemon Shortbread

By Marialisa Calta

Published December 14, 1991

Total Time
40 minutes
Rating
5(81)
Comments
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Featured in: FOOD; True Confections

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Ingredients

Yield:32 bars

  • 2 cups flour

  • 2 pinches of salt

  • 1 cup butter, at room temperature

  • ½ cup superfine sugar

  • 1 teaspoon vanilla extract

  • 2 teaspoons grated lemon rind

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 15 milligrams cholesterol; 91 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 10 milligrams sodium; 1 gram protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

  2. Step 2

    Stir the flour and salt together. Set aside.

  3. Step 3

    In a large bowl, cream the butter, sugar and vanilla extract until the mixture is light and fluffy. Add the lemon rind and mix.

  4. Step 4

    Add the flour and salt mixture and beat until thoroughly blended.

  5. Step 5

    Press the dough into an ungreased 8-by-8-inch baking pan. Bake for 25 to 30 minutes, or until lightly colored but not brown. Cool thoroughly before cutting into 2-by-1-inch bars.

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Ratings

5 out of 5
81 user ratings
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Comments

Robin

Great recipe! Added a little raw sugar to top before baking... delicious!

Nancy

Incredibly delicious! I used 1.5 teaspoons of vanilla for extra flavor, which worked well. I cut the bars while they were still warm ( following another recipe) and removed them from the pan when they were fully cooled down. They came out of the pan easily. These are scrumptious, and very rich. It might make sense to cut bars into smaller portions.

RHN

Added a tablespoon of poppyseeds. It worked out really well!

Krabgrl

Super delicious and super easy.

Nancy

Incredibly delicious! I used 1.5 teaspoons of vanilla for extra flavor, which worked well. I cut the bars while they were still warm ( following another recipe) and removed them from the pan when they were fully cooled down. They came out of the pan easily. These are scrumptious, and very rich. It might make sense to cut bars into smaller portions.

Robin

Great recipe! Added a little raw sugar to top before baking... delicious!

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