Mary Berry Lemon Shortbread Recipe
Mary Berry Lemon Shortbread is a yummy, crumbly biscuit with a zesty lemon twist. It's like sunshine on a plate! In this blog, I will share with you a Mary Berry Lemon Shortbread Recipe that is extremely delicious.
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
CHILL TIME 5 minutes mins
Total Time 35 minutes mins
Course Snack
Cuisine British
Servings 6
Calories 80 kcal
3 Zest of 3 lemons + 2 teaspoon Juice 340 g Plain Flour 113 g Granulated Sugar 227 g Butter (Salted) 1 Egg Yolk Caster Sugar (for sprinkling)
Preheat the oven to 180°C (350°F) or 160°C (fan-assisted). Gas mark 4.
In a bowl, beat 227g of butter, lemon zest, and 113g of granulated sugar until light and fluffy.
Add lemon juice and egg yolk, and mix thoroughly.
Gradually add 340g of plain flour until it forms dough; avoid overmixing.
Place dough on a lightly floured surface, and roll to ¼ inch thickness. Prick with a fork.
Cut into rounds using a 2-inch cutter, then chill in the freezer for 10 minutes or the fridge for 20 minutes.
Bake for 16-18 minutes until golden. Sprinkle with caster sugar, cool on a wire rack.
Grate lemon zest for an extra lemony kick.
Let the dough rest in the fridge for a crumbly texture.
Calories: 80 kcal
Keyword Mary Berry Lemon Shortbread Recipe