Lemon shortbread triangles
Lemon shortbread triangles feature a buttery shortbread base topped with a creamy, tangy lemon filling. Perfect for a refreshing dessert or tea time treat.
Cook time 40 min
Prep time 500 min
Ingredients:
1 cup butter2 tbsp lemon zest
2/3 cup sugar
1 egg
2.50 cups all-purpose white wheat flour
3 cups condensed milk
1 cup lemon juice
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.
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!
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!
Lemon shortbread triangles FAQ:
Bake the shortbread base for 20-25 minutes, or until the edges are lightly golden. After adding the lemon filling, bake for another 20-25 minutes until the filling is set and lightly browned at the edges.
The shortbread is done when the edges are lightly golden. You can also check for a firm texture. For the lemon filling, it should be set and may have a slight browning at the edges.
You can use a different pan size, but baking time may vary. If using a smaller pan, the mixture may need to bake longer, while a larger pan may require less time. Monitor closely while baking.
For a dairy-free option, replace butter with a plant-based butter and use a dairy-free condensed milk. You can also substitute fresh lemon juice with bottled lemon juice, though fresh is preferred for better flavor.
Store leftover triangles in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in a well-sealed container for up to three months.
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.
Nutrition per serving
18 ServingsCalories 310kcal
Protein 6g
Carbohydrates 44g
Fiber 0.55g
Sugar 30g
Fat 14g