This lemony, buttery shortbread slice is made even zestier by the addition of a simple lemon icing. It’s delicious sliced into squares for morning or afternoon tea.
Ingredients
- 250g butter, softened
- 1/2 cup caster sugar
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
Method
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Step 1Preheat oven to 160C. Grease and line a 20cm square cake tin.
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Step 2In the bowl of a stand mixer, or using hand-held beaters, cream butter with sugar and salt until pale. Add lemon zest and juice and beat to combine. Add flours and beat until it comes together, scraping down the sides of the bowl as necessary.
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Step 3Press into the base of the prepared tin and smooth out evenly. Bake for 30 minutes until golden.
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Step 4Allow to cool. Make icing by sifting icing sugar into a bowl. Gradually add the lemon juice until you reach a spreadable consistency. Pour over cooled slice and spread out evenly. Allow to set before slicing into squares.
Recipe Notes
Fresh lemon juice is best. You may need 2-3 lemons to yield these quantities of zest and juice.
Recipe and photo by Greer Worsley.
Recipe Reviews (2)
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