Lemon shortbread triangles
Indulge in the tangy, buttery delight of Lemon Shortbread Triangles! Made with rich butter, zesty lemon, and sweet condensed milk, these melt-in-your-mouth treats are perfect for any occasion. Simple ingredients, spectacular flavor!
- 08 Apr 2025
- Cook time 40 min
- Prep time 500 min
- 18 Servings
- 7 Ingredients
Lemon shortbread triangles are a delightful and zesty treat that combine the crisp texture of shortbread with the tangy sweetness of lemon. Perfect for tea time or as a refreshing dessert, these triangles are sure to impress your friends and family.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together 1 cup of softened butter and 2/3 cup of sugar using an electric mixer until the mixture is light and fluffy.
- Add 1 egg and 2 tablespoons of lemon zest into the mixture. Continue beating until well incorporated.
- Gradually add the 2.5 cups of all-purpose white wheat flour, mixing until the dough comes together.
- Press the shortbread dough evenly into the prepared baking dish.
- Prick the dough all over with a fork to prevent it from puffing up during baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool slightly.
- In a medium-sized mixing bowl, whisk together 3 cups of condensed milk and 1 cup of lemon juice until smooth and well combined.
- Pour the lemon filling over the slightly cooled shortbread base, spreading it evenly with a spatula.
- Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly browned at the edges.
- Allow the lemon shortbread to cool completely in the dish on a wire rack.
- Once cooled, cut into triangles or squares as desired.
- Optionally, dust the tops with powdered sugar for an elegant finish.
- Serve and enjoy your delightful Lemon Shortbread Triangles!
Tips:
- Ensure the butter is at room temperature before you start to make it easier to cream with the sugar.
- Use fresh lemon zest and juice for the best flavor. Organic lemons are ideal to avoid any wax or pesticides on the zest.
- When mixing the dough, avoid overworking it, as this can make the shortbread tough rather than tender and crumbly.
- Chill the dough for at least 30 minutes before baking to help the shortbread maintain its shape.
- For neat triangles, use a sharp knife to cut the baked shortbread while it is still warm, rather than waiting for it to cool completely.
This Lemon shortbread triangle is a perfect combination of tangy and sweet flavors, wrapped up in a crumbly, buttery texture. Following these tips will help you achieve a perfect bake, making them an irresistible treat for any occasion. Enjoy your zesty creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 310kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 0.55g | 1% |
| Sugar 30g | 29% |
| Fat | |
| Fat 14g | 16% |
| Saturated 8g | 26% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 50mg | 9% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.37mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 1.15ug | 1% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.05mg | 5% |
| Iron, Fe 0.34mg | 3% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 190mg | 5% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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