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.
Ingredients
- 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)
Instructions
- 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.
Notes
- Grate lemon zest for an extra lemony kick.
- Let the dough rest in the fridge for a crumbly texture.
Nutrition
Calories: 80kcal