Citrusy Shortbread

Published May 9, 2024

Introduction

A buttery, citrus-infused shortbread with a delicate crumb and bright zesty notes, perfect for tea time or sharing. This recipe balances classic shortbread richness with a fresh citrus twist, enhanced by powdered sugar for subtle sweetness.

Recipe Overview

• Total Time: 55 minutes

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Servings: ~16 small rectangles or 8 large pieces

Ingredients

• 1 cup (225g) unsalted butter, melted and cooled to room temperature (to prevent premature sugar melting)

• 6 tablespoons (75g) granulated sugar

• 3 tablespoons citrus zest (from 2 oranges, 3 lemons, or 4 limes; or a mix, e.g., 1 orange + 2 lemons + 2 limes for extra brightness)

• ¾ teaspoon kosher salt (e.g., Diamond Crystal)

• ¼ cup (30g) powdered sugar

• 2¼ cups (290g) all-purpose flour

Instructions

Step 1: Prep Oven and Pan

Preheat oven to 325°F (163°C) with the rack in the center. Butter an 8×8-inch (20×20cm) metal baking pan and line with parchment paper, leaving a 1-inch overhang on two opposite sides for easy lifting.

Step 2: Infuse Citrus Sugar

In a large bowl, combine granulated sugar, citrus zest, and salt. Rub zest into sugar/salt with fingertips until fragrant and sugar appears slightly damp (activates citrus oils). Set aside 2 tablespoons of this mixture for the top layer.

Step 3: Combine Dry Ingredients

Add powdered sugar and flour to the citrus-sugar mixture. Stir gently with a fork to break clumps and ensure uniform mixing.

Step 4: Incorporate Butter

Pour cooled melted butter into the dry ingredients. Stir just until the dough comes together—avoid overmixing (overwork causes toughness). The dough should be soft but not sticky; if dry, add 1–2 tsp extra melted butter.

Step 5: Press Dough into Pan

Transfer dough to the prepared pan. Use a spatula or lightly floured hands to press dough evenly and firmly, creating a ½-inch (1.25cm) thick layer. Smooth the top with the back of a spoon.

Step 6: Top with Citrus Sugar

Sprinkle the reserved 2 tablespoons citrus-sugar mixture over the dough. Gently press into the surface to adhere.

Step 7: Bake to Golden Perfection

Bake on the center rack for 50–60 minutes, or until the edges and top are deep golden brown. Pro tip: Reduce time to 45 minutes if dough dries out easily (some reviewers noted 50 minutes leads to excessive crumbliness).

Step 8: Cool and Cut

Let shortbread cool completely in the pan on a wire rack (30–45 minutes). Use parchment overhang to lift the slab out. Chef’s tip: Pre-score the dough lightly with a knife (along intended cut lines) before baking to prevent crumbling during slicing. Cut into rectangles or break into pieces.

Chef’s Tips

• Citrus Flexibility: Adjust zest ratio based on preference—more oranges for orange-forward, more lemons for tang.

• Pan Alternatives: An 8-inch tart pan with a removable bottom works, but ensure the base is buttered and lined with parchment.

• Texture Control: If dough is too crumbly before baking, lightly press in a splash of melted butter to bind.

• Storage: Store in an airtight container at room temperature for up to 5 days; refrigerate for longer freshness.

Customer Reviews

• “Extra zest (1 orange, 2 lemons, 2 limes) + 45-minute bake = amazing! Easy to make and so buttery—will repeat.”

• “Loved the powdered sugar twist! Buttery, lemony, and balanced. Baked in an 8” tart pan; came out beautifully. Pre-score next time to avoid crumbling.”

• “Citrus is bright but not overpowering, but baking 50+ minutes makes it dry. 45 minutes keeps it moist—great served with summer fruit.”

• “Crumbliness is intentional (almost sandy texture), but these are divine on yogurt or crumble toppings if they break. A must-try!”

Enjoy the crisp, zesty goodness of this timeless shortbread—perfect for gifting or indulging!