Lemon Shortbread Squares

These lovely little Lemon Shortbread Squares are the perfect one tray bake for Easter, or for any other special occasion, such as a Bridal Shower, Wedding, Spring Birthday or for an elegant Afternoon Tea.

These lovely little Lemon Shortbread Squares are the perfect one tray bake for Easter, or for any other special occasion. They only have 6 main pantry and store cupboard ingredients in them, apart from the edible decorations, and are very easy to make.

I have suggested decorating them with mini chocolate eggs and sugar paste flowers. However, they would also be fabulous when decorated with edible crystallised flowers such as primroses, violets and rose petals. If you don’t have any decorations to hand, then I promise you these Lemon Shortbread Squares are just as delicious when sprinkled with icing sugar.

I love lemon in any recipe, whether it be savoury or sweet. And my favourite cake recipe is the ubiquitous Lemon Drizzle Cake. And, the most popular recipe for lemon cake on Lavender & Lovage is my Apple, Lemon and Elderflower Drizzle Cake.

Other lemony recipes that we all enjoy is my savoury recipe for Maghreb Chicken with Preserved Lemons and Pan Fried Lemon and Garlic Chicken. Lemons are easily obtained all year round nowadays, although they are best when in season during January, February and March.

Although citrus curds and shortbread have been around for many years, it appears that the a combination of both recipes was first seen in 1963. What we know, bake and enjoy now, is all down to the recipe developers at the American baking company, Betty Crocker.

These tangy lemon tray-bake treats really took off in the 1970’s, with many British bakers taking to their kitchens to replicate the famous Betty Crocker recipe. Originally known as Lemon Bars in the States, I can understand why they are so popular, as the marriage of buttery shortbread and tangy lemon curd is divine.

The original recipe for Lemon Bars was simply a shortcrust base and a gooey lemon curd topping. My recipe today for Lemon Shortbread Squares offers several variations of the original recipe.

Firstly, my recipe for Lemon Shortbread Squares are covered with a tangy lemon buttercream, and they are decorated with mini chocolate eggs and sugar paste flowers, perfect for Easter.

You can cheat a bit, and make this recipe even easier by using ready made lemon curd as the filling. Make sure it is firm and not too soft or runny.

If you want plain lemon shortbread squares, omit the buttercream and sprinkle with icing sugar.

Decorate the Lemon Shortbread Squares with crystallised fresh flowers, such as my recipe for Home-made Crystallised Violets for Cakes and Bakes, which I used on these little Chocolate and Violet Fancies.

Today’s recipe for Lemon Shortbread Squares is shared below, in a printable recipe card. And, I’ve also written out the step-by-step instructions for ease too.

I hope you enjoy these tangy lemon bakes if you make them, and PLEASE do let me know, I’d love to hear how you decorated then and what occasion you baked them for. STAY at HOME and BAKE! Karen

You’ll find the full and printable recipe at the end of this post.

• Pre-heat the oven to 170C/375F/Gas mark 3. Butter and/or line a baking tray or Pyrex dish with grease-proof baking paper. I used a 22cm x 28cm (9″ x 13″) Pyrex baking dish.
• Make the shortbread base: Mix the melted butter, flour and sugar together and mix it to combine. I find it’s best to use my hands.
• Press the shortbread dough into the prepared baking tray. Make sure it is even all over.
• Bake for 15 to 20 minutes until it is a light golden brown. Remove from the oven and set to one side.

• Make the lemon filling: Sift the sugar and flour together in a bowl. Add the eggs, lemon zest and lemon juice and whisk together until they are combined.
• Pour the filling over the warm shortbread crust, then bake it for 20 to 25 minutes, until it is set. (It may appear to be a little wobbly, but will firm up on cooling) Allow to cool completely for about 2 hours.

• Make the buttercream topping: Add the sifted icing sugar to the softened butter and mix well until thick and creamy; add the lemon zest and juice to make a soft buttercream.
• To decorate: Once it is cold, ease it out of the tray using the baking paper to help. Cut into 12 squares and spread the buttercream over the top. Scatter the lemon zest over the buttercream.

• Decorate with mini chocolate eggs and edible flowers. If using the hundreds and thousands (sprinkles) scatter then over the decorated squares and arrange them on a serving plate.

• The Ultimate No-bake Lemon Cheesecake by Crunch and Cream
• LEMON TART & LIMONCELLO ICE CREAM by Lost in Food
• Lemon & White Chocolate Cupcakes by Tin and Thyme
• Lemon Thumbprint Cookies by Curly’s Cooking
• BAKED LEMON CHEESECAKE by Jo’s Kitchen Larder
• PISTACHIO, RASPBERRY & LEMON MERINGUE ROLL by Recipes Made Easy
• Lemon and Ginger Flapjacks by Sew White
• LEMON POPPY SEED SHORTBREAD COOKIES by A Baking Journey

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