Mary Berry Lemon Shortbread Recipe [Tips & Tricks]

If you’re looking for a delightful twist on classic shortbread, Mary Berry’s lemon shortbread recipe is a must-try!

With her perfect balance of buttery richness and zesty lemon flavor, it’s the kind of treat that instantly elevates any afternoon tea or snack time. The lemon adds a refreshing zing that cuts through the sweetness, creating a melt-in-your-mouth experience that’s impossible to resist.

Plus, it’s easy to make, with simple ingredients that you likely already have in your pantry-so why not give it a go?

You might just find your new favorite cookie!

Mary Berry Lemon Shortbread Recipe

Ingredients Needed

To create Mary Berry’s Lemon Shortbread, a delightful twist on the classic shortbread recipe, you’ll need the following simple ingredients that work in harmony to create a deliciously crisp and buttery treat:

1. Butter (unsalted) – 225g (about 1 cup). The butter is the heart of any shortbread, and for this recipe, using unsalted butter allows you to control the flavor balance. It provides richness and a melt-in-your-mouth texture.

2. Plain Flour – 300g (about 2 ½ cups). Plain flour (or all-purpose flour) is the main dry ingredient that forms the base of the shortbread, creating a light, crumbly texture. It’s essential to sift the flour before use to ensure the dough remains smooth and airy.

3. Caster Sugar – 100g (about ½ cup). Caster sugar is finer than regular granulated sugar and ensures a smooth, even sweetness throughout the shortbread. It dissolves more readily, contributing to the melt-in-the-mouth texture characteristic of good shortbread.

4. Cornflour (Cornstarch) – 50g (about ¼ cup). Cornflour helps to make the shortbread crumbly and tender. It gives a delicate texture that’s essential for achieving the signature meltiness of shortbread.

5. Lemon Zest – From 2 large lemons. The zest provides a fragrant, fresh citrus flavor that brightens up the rich, buttery base. It’s the key ingredient that gives this version of shortbread its unique, refreshing twist.

6. Lemon Juice – 2 tablespoons. A little lemon juice balances the sweetness and deepens the citrus flavor, infusing the shortbread with a zesty freshness.

7. Vanilla Extract – 1 teaspoon. While lemon takes center stage in this recipe, vanilla complements the flavor profile and enhances the buttery richness of the shortbread.

Equipment Needed

For Mary Berry’s Lemon Shortbread, you’ll need some essential kitchen tools to help you achieve the perfect shortbread texture and shape:

1. Mixing Bowl – A large bowl will give you plenty of room to mix the butter, sugar, flour, cornflour, lemon zest, and other ingredients together. Ideally, use a sturdy, heavy-duty bowl that can withstand some vigorous mixing.

2. Electric Mixer or Wooden Spoon – To beat the butter and sugar together, an electric mixer makes the process quicker and more efficient. If you don’t have one, a wooden spoon and a bit of elbow grease will also work well to achieve the soft, creamy consistency needed for the dough.

3. Rolling Pin – This is essential for rolling out the dough to the correct thickness. Lightly flour the surface before rolling out to prevent sticking.

4. Baking Tray or Baking Sheet – A flat, oven-safe tray is ideal for placing the shortbread once it’s shaped. Line it with parchment paper for easy removal of the shortbread after baking.

5. Biscuit Cutter or Knife – A round cutter will help you achieve the traditional shortbread shape, but a sharp knife can also be used to cut the dough into fingers or squares for a different presentation.

6. Cooling Rack – Once baked, let your shortbread cool properly on a rack to maintain its crispness and prevent it from becoming soggy.

7. Grater or Zester – A microplane or fine grater is perfect for zesting the lemons. This ensures you get the fine, aromatic zest without any of the bitter white pith.

How To Make Mary Berry’s Lemon Shortbread

Step 1: Prepare the Ingredients

Start by zesting your lemons to get a fresh, fragrant citrus scent into the air. Then, squeeze the juice from the lemons, measuring out about 2 tablespoons.

Once prepared, set the zest and juice aside for later use. Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened unsalted butter and caster sugar until light, pale, and fluffy. This process incorporates air into the mixture, which helps the shortbread achieve that melt-in-the-mouth texture. You can use an electric mixer or a wooden spoon for this step, but be patient and ensure the butter and sugar are thoroughly combined.

Step 3: Add Dry Ingredients

To the creamed butter and sugar, sift in the plain flour and cornflour. Add the lemon zest and vanilla extract.

Mix everything together until it forms a soft dough. Be careful not to overwork the dough, as that can make it tough-shortbread should be light and crumbly, not dense and chewy.

Step 4: Roll Out the Dough

Transfer the dough to a lightly floured surface. Use a rolling pin to roll the dough out to about ½ inch (1.

5 cm) thickness. If you prefer, you can make small batches and roll them out separately.

Step 5: Cut the Shortbread

Use a biscuit cutter or knife to cut the dough into your preferred shape. Traditional round shapes are classic, but you can also create finger-like strips or squares depending on your presentation. Place the shapes onto a lined baking tray, leaving a little space between each piece.

Step 6: Bake

Place the tray in the preheated oven and bake for about 15-20 minutes, or until the shortbread is lightly golden around the edges. The baking time may vary slightly depending on the thickness of your dough, so keep a watchful eye towards the end.

Step 7: Cool and Serve

Once baked, remove the shortbread from the oven and allow it to cool slightly on the tray before transferring to a cooling rack. Let them cool completely to achieve the perfect crisp texture. If desired, sprinkle the shortbread with a little extra caster sugar while still warm for an added sweetness.

Expert Tips

1. Chill the Dough – If you want extra crisp shortbread, consider chilling the dough in the fridge for 30 minutes before rolling it out. This helps the butter to firm up, ensuring the shortbread maintains its delicate texture.

2. Use Quality Butter – The flavor of shortbread largely comes from the butter, so choose a high-quality unsalted butter. A rich, creamy butter will make your shortbread taste even more indulgent.

3. Don’t Overwork the Dough – Shortbread dough should be handled gently. Overworking the dough can lead to dense, tough biscuits. Mix just until everything is combined, and then stop.

4. Make Lemon Sugar – For an extra touch, you can combine a little lemon zest with caster sugar and sprinkle it over the top of the shortbread before baking. This adds an extra pop of citrus flavor.

5. Experiment with Shapes – You can use different shapes to make your shortbread visually appealing. Whether it’s traditional rounds, fun shapes, or even squares, changing the shape can give your shortbread a personal twist.

Mary Berry’s Lemon Shortbread is an elegant, refreshing twist on a beloved classic. The buttery richness of the shortbread combined with the citrusy zing from the lemon creates a delightful balance that makes these treats a hit at any occasion.

Whether you’re serving them for afternoon tea, a special gathering, or as a simple snack, these lemon shortbreads will bring a smile to anyone who takes a bite. With just a few simple ingredients and easy steps, you’ll have a batch of perfectly crisp, buttery biscuits to enjoy. The addition of lemon adds a fresh, fragrant layer of flavor that lifts this recipe to new heights, making it an unforgettable treat for any time of year.

Easy Recipe Variations For Mary Berry’s Lemon Shortbread

Mary Berry’s Lemon Shortbread is a classic dessert that combines the buttery richness of traditional shortbread with the refreshing zest of lemon. While the original recipe is already delicious, you can easily experiment with a variety of ingredients to create your own unique spin on this timeless treat. Here are a few easy recipe variations to elevate your lemon shortbread:

1. Lemon and Lavender Shortbread

   Infusing lemon shortbread with the subtle floral notes of lavender creates a beautiful harmony between citrus and herb. To make this variation, simply add dried lavender buds (about a tablespoon) to the dough along with the lemon zest. The delicate scent of lavender adds a sophisticated twist while still keeping the shortbread light and refreshing.

2. Lemon and White Chocolate Shortbread

   For those who enjoy a touch of sweetness with their tangy lemon, adding chopped white chocolate to the dough can provide the perfect balance. White chocolate’s creamy flavor complements the tartness of lemon, creating a more indulgent version of the traditional shortbread. You can mix in about 100g of white chocolate chips or roughly chopped chunks, folding them gently into the dough before shaping the biscuits.

3. Lemon and Poppy Seed Shortbread

   If you love the crunch and subtle nuttiness of poppy seeds, try adding a tablespoon or two to your lemon shortbread dough. Poppy seeds not only give the cookies an interesting texture but also add a visual pop against the buttery yellow hue of the dough. The slight crunch they provide pairs perfectly with the melt-in-your-mouth shortbread.

4. Lemon and Ginger Shortbread

   A touch of ground ginger in your lemon shortbread dough can elevate the flavor profile by introducing a warm, spicy element. The combination of lemon’s bright zestiness with ginger’s warmth creates a beautifully balanced cookie.

   You can also finely chop crystallized ginger for an added texture and a more intense ginger flavor. This variation works particularly well for those who enjoy the spicier side of baked goods.

5. Lemon and Almond Shortbread

   Almond and lemon are a classic pairing, as the nutty flavor of almonds complements the citrusy sharpness of lemon. For this variation, replace some of the flour with ground almonds, or add a tablespoon of almond extract to enhance the flavor. You can also sprinkle sliced almonds on top of the shortbread before baking for added texture and a nutty crunch.

These variations allow you to adjust Mary Berry’s lemon shortbread recipe to suit different tastes, whether you prefer something floral, sweet, crunchy, or spicy. Experimenting with these variations can turn a simple recipe into a versatile base for many delightful flavors.

Best Practices To Store Leftovers

Storing leftover lemon shortbread properly ensures they stay fresh and crisp for as long as possible, allowing you to enjoy their buttery flavor days after baking. Here are some best practices to keep your shortbread in optimal condition:

1. Cool Completely Before Storing

   After baking your lemon shortbread, let them cool completely on a wire rack. Storing warm cookies in an airtight container can trap moisture, leading to soggy, limp shortbread. Allowing them to cool fully ensures the cookies retain their crispness and texture.

2. Use an Airtight Container

   To preserve the freshness of the shortbread, store them in an airtight container. Whether you’re using a plastic container, a metal tin, or a glass jar, ensure the lid seals tightly to prevent air from entering. Exposure to air can cause the cookies to become stale more quickly.

3. Layer with Parchment Paper

   If you’re stacking multiple layers of shortbread in a container, place a piece of parchment paper between each layer to prevent them from sticking together. This also helps maintain their shape, especially if they have any delicate or thin edges.

4. Refrigeration for Longer Storage

   While lemon shortbread is best stored at room temperature for up to a week, you can extend its shelf life by refrigerating it. This is especially important if your shortbread contains additional ingredients, such as white chocolate, which might melt or soften more quickly at room temperature. When refrigerating, store them in an airtight container to prevent them from absorbing any odors from the fridge.

5. Freezing for Long-Term Storage

   If you find yourself with an abundance of lemon shortbread or want to keep them for several weeks, freezing is a great option. First, let the cookies cool completely.

   Then, lay them in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer the shortbread to an airtight freezer bag or container.

   They can be kept frozen for up to three months. To enjoy, simply allow them to thaw at room temperature.

By following these storage tips, you can keep your lemon shortbread fresh and crunchy for days or even months, depending on your needs.

What Goes Well With Lemon Shortbread

Lemon shortbread, with its buttery, crumbly texture and zesty citrus flavor, pairs wonderfully with a variety of drinks and complementary dishes. Whether you’re serving them as part of an afternoon tea or as a dessert at dinner, here are some delightful options that go well with lemon shortbread:

1. Tea

   The classic pairing for lemon shortbread is tea, especially black teas like Earl Grey, English Breakfast, or Darjeeling. The boldness of black tea pairs beautifully with the rich, buttery shortbread and the bright lemon notes. Green tea or herbal options like chamomile also work well, offering a lighter contrast to the richness of the shortbread.

2. Lemonade or Iced Tea

   If you’re craving something a little more refreshing, lemon shortbread is fantastic alongside a glass of freshly squeezed lemonade or iced tea. The citrus in the drink complements the lemon in the shortbread, while the sweetness of both balances each other out.

3. Fruit Compote or Jam

   Serve your lemon shortbread with a side of fruit compote or jam to add extra flavor and sweetness. Raspberry or strawberry jam is an excellent choice as the tartness of the berries enhances the lemon’s citrusy bite. You could also make a quick compote of berries or stone fruits to drizzle over the shortbread for a more decadent touch.

4. Whipped Cream or Clotted Cream

   For a luxurious treat, top your lemon shortbread with a dollop of freshly whipped cream or rich clotted cream. The creamy richness complements the crispness of the shortbread, and the slight sweetness of the cream balances the tangy lemon flavor.

5. Vanilla Ice Cream

   For a more indulgent dessert option, serve lemon shortbread alongside a scoop of vanilla ice cream. The cold, creamy ice cream works in perfect contrast with the warm, crumbly texture of the shortbread. The subtle vanilla flavor pairs well with the bright citrus notes, creating a satisfying dessert experience.

6. Fruit Salad

   If you prefer a lighter side dish, a refreshing fruit salad with a mix of tropical and citrus fruits makes for an excellent pairing. The natural sweetness and acidity of the fruit complement the lemony flavor of the shortbread, providing a fresh and vibrant contrast.

These pairing ideas enhance the enjoyment of lemon shortbread and offer you a range of ways to serve this delightful treat, whether you’re enjoying it on its own or as part of a more elaborate meal.

Conclusion

Mary Berry’s Lemon Shortbread is a beloved treat for good reason – it’s the perfect balance of buttery richness and tangy citrus zest. By experimenting with easy variations like adding white chocolate, lavender, or ginger, you can elevate this classic recipe to suit your personal taste.

Once baked, it’s essential to store your leftovers properly to ensure they remain fresh and crisp. An airtight container, proper cooling, and even freezing will help preserve your shortbread for longer enjoyment.

Finally, whether paired with tea, fruit compote, or vanilla ice cream, lemon shortbread can be enjoyed in many delightful ways. Its versatility, simplicity, and deliciousness make it a go-to recipe for any occasion, from casual snacking to elegant dessert spreads.

FAQs

What Ingredients Are Needed For Mary Berry’s Lemon Shortbread Recipe?

Mary Berry’s lemon shortbread recipe typically requires butter, sugar, plain flour, cornflour, lemon zest, and a pinch of salt. For the icing, you’ll need icing sugar and lemon juice.

Can I Substitute The Butter In Mary Berry’s Lemon Shortbread Recipe?

Yes, you can substitute butter with margarine or a plant-based butter for a dairy-free version. However, the flavor and texture might slightly differ from the original recipe.

How Can I Make The Lemon Shortbread More Lemony?

To enhance the lemon flavor in Mary Berry’s shortbread, you can add extra lemon zest or a small amount of lemon extract. Be cautious with lemon juice, as it can affect the texture of the dough.

Can I Freeze Mary Berry’s Lemon Shortbread Dough?

Yes, you can freeze the dough. Wrap it tightly in plastic wrap or place it in an airtight container and freeze for up to 3 months. When ready to bake, thaw the dough in the fridge and roll it out as usual.

How Long Do Mary Berry’s Lemon Shortbread Cookies Need To Bake?

Mary Berry’s lemon shortbread typically takes 10-12 minutes to bake at 160°C (140°C fan) or 325°F. The cookies should be golden around the edges but still pale in the center.

Can I Make Mary Berry’s Lemon Shortbread Without Cornflour?

Cornflour is used to give the shortbread its melt-in-the-mouth texture, but if you don’t have it, you can substitute it with plain flour. The texture might not be quite the same, but it will still taste great.

What’s The Best Way To Store Mary Berry’s Lemon Shortbread?

Store the cooled lemon shortbread in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months.

Can I Add Other Flavors To Mary Berry’s Lemon Shortbread Recipe?

Yes, you can experiment with other flavors!

Adding a touch of vanilla extract or mixing in some poppy seeds or even a little lavender can complement the lemon flavor well.

How Do I Prevent Mary Berry’s Lemon Shortbread From Spreading Too Much During Baking?

Ensure the dough is chilled before baking, and don’t overwork it. This helps the shortbread maintain its shape. Also, be careful not to roll the dough too thin, as it may cause spreading.

Can I Decorate Mary Berry’s Lemon Shortbread With Icing?

Yes, you can drizzle the cooled shortbread with a simple lemon icing made from icing sugar and lemon juice for added sweetness and extra lemon flavor.