Small-batch lemon shortbread squares
A small tray of shortbread is useful when you want a simple bake without dozens of portions. Lemon zest provides the flavor; adding juice would change the dough’s moisture and texture.
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Small-batch lemon shortbread squares
Ingredients
How to make it
- Heat oven to 170°C / 340°F. Line a small 18 cm square tin with baking paper.
- Beat butter and sugar until combined. Mix in lemon zest, flour and salt to form a soft dough. Do not taste raw dough.
- Press evenly into the tin, prick lightly with a fork and mark eight portions with a knife.
- Bake for 22–25 minutes until lightly golden at the edges and set. Re-mark the portions while warm, then cool fully before lifting and separating.
Make it work in your kitchen
Use only the colored part of the lemon peel; the white pith can taste bitter. Press the dough evenly so thin corners do not brown long before the center. Shortbread becomes firmer as it cools, so resist moving it while hot. Store the fully cooled squares in an airtight container in a cool place.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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