Nigella Lemon Shortbread

There’s something about lemon shortbread that takes me right back to my gran’s little cottage in the Cotswolds — she always had a tin of something sweet by the kettle, and if it was a “lemony day,” this is what you’d find. But it wasn’t just any lemon shortbread — it had this sharp citrus snap softened by butter, and it melted on your tongue like early spring sunshine on snow.
This version — Nigella’s lemon shortbread — captures that same nostalgic zing. Made with just a few ingredients (but the right ones), it’s the sort of bake that doesn’t shout, but sings. The lemon zest hits your nose first, then the sugar on your tongue, and just like that — poof — it’s gone. Until you have another.

And you will. Trust me.

Ingredients List

• 250g butter, softened — The buttery soul of shortbread. Don’t substitute this.
• 1/2 cup (110g) caster sugar — Dissolves nicely into the dough. Gran would’ve said “don’t be stingy.”
• 1 tbsp finely grated lemon rind — Use unwaxed lemons. This is where all the magic lives.
• 2 1/4 cups (335g) plain flour — Your structure. Don’t overwork it or you’ll get bricks, not biscuits.

For the icing (optional but lush):

• 1 cup (160g) icing sugar, sifted
• 1 tbsp lemon juice
• 1 tsp milk or water

No need to add anything fancy. The beauty of this bake is in its simplicity.

How to Make It (Instructions)

1. Preheat your oven to 150°C (fan). Line two baking trays with parchment.
2. Cream the butter, sugar, and lemon zest in a mixer on low speed. Increase gradually to a beat — about 5 minutes, until pale and whipped. (I always wander off here and end up overbeating. Don’t be me.)
3. Slowly add in the flour. Mix just until it starts coming together. Stop the mixer — the dough should still be soft but not sticky.
4. Tip the dough onto a lightly floured surface and knead gently. This is a gentle dough, like a shy friend. Be kind.
5. Roll out to 1 cm thick. Use a 5-cm cutter to stamp out rounds. Reform the scraps as needed — no shame in second chances.
6. Chill the cut dough rounds in the fridge for 15 minutes. This helps them hold their shape.
7. Bake for 25–30 minutes. They should be firm but barely golden. Let them sit on the tray for 5 minutes, then move to a rack.
8. Make your icing. Combine icing sugar, lemon juice, and a touch of milk or water. Adjust consistency slowly — it should drip lazily, not run.
9. Drizzle over cooled shortbread. A ziplock bag with the corner snipped works well. Or just flick it with a spoon and call it rustic.

Now — go make tea. You’ve earned it.

Common Mistakes

Why is my shortbread tough instead of crumbly?
You’ve likely overmixed the dough. This isn’t bread dough — mix just until it comes together, then stop.

Why did my cookies spread too much?
Probably didn’t chill the dough before baking. I used to skip that bit too. Now I never do.

My lemon flavor is too weak — what happened?
You need more zest, not juice. All the citrus oils live in the rind. Grate fine, but never grate the bitter white pith underneath.

Why does my icing look gloopy?
You may have added too much liquid at once. Add in tiny amounts — a little goes a long way.

Why are the edges too brown?
Your oven might run hot. Try baking at 140°C and check at 20 minutes. Shortbread likes a gentle bake.

Storage Tips

• Room Temperature: Store in an airtight tin or jar once completely cooled. Lasts up to 6 days — if you can resist that long.
• Freezer: Wrap individually in cling film, then place in a container or zip bag. Keeps for 3 months. Let thaw at room temp.

What to Serve With It

• A cup of Earl Grey or Lady Grey — the bergamot plays beautifully with the lemon.
• Vanilla ice cream — if you’re feeling posh, serve warm shortbread with a scoop.
• Lemon curd or clotted cream — I know, I know. Decadent. But worth it.

FAQ Section

Can I make Nigella lemon shortbread gluten-free?
Yes, use a good-quality 1:1 gluten-free flour blend. Look for one with xanthan gum to help with structure.

Can I use orange or lime instead of lemon?
Absolutely. Lime gives a zingier edge, orange a softer perfume. All work well.

Can I double the recipe?
Yes, but split the dough into two portions to make it easier to handle and bake in batches.

Do I need to use a mixer?
Not strictly. You can cream by hand with a wooden spoon — but your arm will get a workout. Worth it, though.

Try More Recipes:

• Nigella White Chocolate Cake
• Nigella Lemon Curd Cupcakes
• Nigella Chicken Basque
• Nigella Millionaires Shortbread