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Lemon Poppy Seed Shortbread recipe

Lemon Poppy Seed Shortbread recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies
  • Lemon biscuits and cookies

Regular shortbread is lovely, but I think this lemony shortbread is absolutely divine!

London, England, UK

21 people made this

IngredientsServes: 12

  • 170g butter, room temperature
  • 60g icing sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon lemon juice
  • 200g plain flour
  • 1/2 tablespoon lemon zest
  • 1 dessertspoon demerara sugar

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. In a large bowl, cream butter and icing sugar. Stir in poppy seeds and lemon juice. Gradually add flour; add lemon zest and mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 10cm circle. Transfer to ungreased baking trays. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with demerara sugar.
  2. Bake at 170 C / Gas 3 for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

The tang of the lemon with the shortbread is divine!-29 Mar 2011

I looked at this recipe a few times but never got around to trying it. I have always baked just the traditional shortbread which I love, so I was not sure what I would think of the lemon and poppy seeds. I finally decided to give it a try and I am so pleased that I did. I made a couple of changes, I halved the quantity of poppy seeds and added 1 tablespoon of lemon juice and a further 1 tablespoon of Limoncello (Italian lemon liqueur). As I cut small individual biscuits I only had to allow a baking time of 15 minutes. Like with all the shortbread I bake, I do not sprinkle the sugar on the top until they have come out of the oven and about to cool. Pleased with the changes I had made, the end result was light and fresh. Perfect to serve with coffee to finish off my Italian dinner this evening.-21 Feb 2010

Mine came out a bit floury- not sure what to do other than using less flour? Didn't make very much, BUT.... they did taste amazing!!! thank you!-16 Aug 2012

Lemon Poppy-seed Shortbread Bars Recipe

The best delicious Lemon Poppy-seed Shortbread Bars recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Poppy-seed Shortbread Bars recipe today!

Hello my friends, this Lemon Poppy-seed Shortbread Bars recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Poppy-seed Shortbread Bars is amazingly delicious, and addictive, everyone will be asking for more Lemon Poppy-seed Shortbread Bars.

What Makes This Lemon Poppy-seed Shortbread Bars Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Poppy-seed Shortbread Bars.

Ready to make this Lemon Poppy-seed Shortbread Bars Recipe? Let’s do it!

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1 Stick unsalted butter
1/2 c Confectioners’ sugar plus
-additional for sprinkling
-the bars
1 1/2 tb Grated lemon zest
3/4 ts Vanilla
1 1/2 tb Poppy seeds
1 c All purpose flour
1/2 ts Salt

In a bowl with an electric mixer cream the butter with 1/2 cup of the
confectioners’ sugar and beat the mixture until it is light and fluffy.
Beat in the zest and the vanilla, add the poppy seeds, the flour, and the
salt, and beat the mixture until it is just combined. Press the mixture
evenly into a buttered 8-inch square baking pan and bake it in the middle
of a preheated 300 degree oven for 30 to 35 minutes, or until it is pale
golden. Let the shortbread cool in the pan on a rack for 10 minutes, cut it
into 24 bars, and let the bars cool completely in the pan. Sprinkle the
bars with the additional confectioners’ sugar.

Lemon Poppy Seed Shortbread recipe - Recipes

I love shortbread and already have several recipes that are exceptional. This recipe by Claudia Fleming is so good that it has me wondering if I need any other.

Claudia Fleming was the pastry chef at Gramercy Tavern and is responsible for possibly the greatest dessert cookbook ever published, The Last Course. It is the only cookbook I have that makes me want to cook every single recipe (I’m working on it). Seriously good stuff, the type of sophisticated and satisfying recipes that you dream about. Fleming is now one of the people who run the North Fork Inn on Long Island. Though I haven’t been to the inn yet (October!) I can appreciate the desire to leave Manhattan and spend some time among the organic farms and vineyards on the beautiful north fork of Long Island. I think all of us city dwellers dream of escaping once in a while. Bryan and I are always dreaming of moving east to a small town where we can see the stars and plant a garden in our yard. Until that happens, we settle for farmers markets and containers of herbs on our porch.

In case you need more convincing to try these cookies, remember Fleming gave us the recipe for the Chocolate Caramel tart a few posts back. The woman is a genius. She manages to transform the already wonderful shortbread cookie into something even more special. The butteriness of shortbread is now paired with tart lemon and poppy seeds to make a very addictive cookie.

Keep in mind that poppy seeds, like nuts, can go rancid pretty quickly so make sure yours are fresh and store them in the fridge. This recipe makes about 20 cookies and they keep in an air tight container for at least a week, although I doubt they’ll be around that long.

Lemon-Poppy Seed Shortbread (Claudia Fleming, The Last Course)

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup confectioners’ sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 1/2 tablespoons poppy seeds
  • 1/2 teaspoon salt

Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the lemon juice, zest and vanilla and beat well.

In a bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until combined. Form the dough into a disk and, wrap in plastic wrap and chill for at least 3 hours and up to 3 days or freeze for up to 2 months.

Preheat oven to 300° F. Roll the dough between two sheets of wax paper to a 1/4-inch-thick rectangle. return dough to refrigerator for an additional 30 minutes. Cut the shortbread into shapes with a two-inch cookie cutter, or use a knife, and place 1 inch apart on parchment-lined baking sheets. Do not reroll scraps, if using cookie cutter. Prick shortbread with a fork and bake until pale golden all over, 23 to 25 minutes. Cool on a wire rack.

How to Make Lemon Poppy Seed Shortbread

  • Use a food processor but if you don’t have one it can be made in a blender or done by hand with a pastry blender.
  • Place the butter, flour and sugar into the food processor and fitted with the metal blade and pulse until combined.

  • Add in poppy seeds and lemon zest and pulse just a few times to incorporate. The mixture will look dry and crumbly.

  • Press the mixture into a 9 inch tart pan with a removable bottom. You can also use a cake pan but the removable bottom makes it much easier to remove.
  • Bake at 350 degrees F. for 20-25 minutes, just until the edges begin to turn golden brown.

  • Remove from the oven and take off the outer ring of the tart pan.
  • Use a knife to slice the shortbread. Just don’t make the same mistake I did the first time I made it. I got a little distracted after I pulled it out of the oven and by the time I got around to slicing it, it was cool. Shortbread doesn’t cut well when it’s cool, it needs to be cut while it is still warm.

Although it still tasted fabulous I ended up with a broken mess of shortbread. There was no way I was letting it go to waste though so I just put the pieces in a little cellophane bag, tied it up with a pretty pink ribbon and took it to the lunch I was having with some girlfriends. We ate the whole bag while we waited for our lunch to be served! The second time I made it, I didn’t forget to slice it right away.

This lemon poppy seed shortbread cookie is just as good the second day, maybe even better but I rarely have any left the second day. I have also made a variation by using orange zest instead of lemon. Next time I’m going to try lime zest!

Check out more of my favorite shortbread recipes:

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.


Cream Together Butter & Sugar

Cut up your cold butter and allow it to come to room temperature and soften for at least 30 minutes.

Add the softened butter to a mixing bowl then sift in the powdered sugar.

Using your standing mixer with the paddle attachment of a hand-held electric mixer, mix the ingredients until creamy.

Add Citrus Zest & Remaining Ingredients

Next, use a microplane or zester, and grate the zest of the lemons and lime directly into the bowl.

Also add the lemon extract, poppy seeds and all-purpose flour.

Mix until the mixture is crumbly then continue on slow speed until it somewhat comes together into a ball.

Chill The Dough

Dumb the dough out onto a large piece of plastic wrap and form it into a tight log.

Tightly wrap the plastic wrap then move the dough to the fridge and allow it to chill for at least 30 minutes.

Preheat The Oven

5-10 minutes before the timer goes off, preheat the oven to 350°F.

Slice and Bake

Carefully remove the plastic wrap and place the dough log onto a cutting board.

Using a sharp knife, slice the log into 1-inch thick slices and place on a parchment or silicone sheet lined baking sheet, leaving 4-5 inches of space in between each cookie.

The cookies will not spread during baking, however, leaving some space will allow air flow and and even bake.

Bake the cookies at 350°F for 10-12 minutes.

The top of the cookies will remain pale and the bottom will be golden.

Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.

Lemon Poppy Seed Shortbread Cookies

By Trang Doan - Mar 29, 2018 (updated Mar 14, 2018 ) - This post may contain affiliate links.

These Lemon Poppy Seed Shortbread Cookies are packed full of poppy seeds and the sweet tangy flavor of lemon. It’s the perfect bite to lift you into a happy mood.
If you haven’t noticed, I am completely obsessed with shortbread of all shapes and sizes, of all flavors and with all mix-ins. So today, I’m adding these Lemon Poppy Seed Shortbread Cookies to the growing list of shortbread recipes on this blog.

Each time I take a trip to Hawaii, I bring home boat loads of Hawaiian made shortbread cookies. They have so many different and interesting flavors. I can stand in front of the cookie aisle in the grocery store for hours just formulating in my head how I can recreate them at home. So watch out for a lot more shortbread recipes coming your way in the future. Although these Lemon Poppy Seed Shortbread Cookies are not one of those exotic tropical cookies, the familiar ingredients are easy to obtain and lemon is one of those bright flavors that I never tire of.

Recipe Tips and Tricks

  • Allow butter to soften at room temperature, but not melted. You only want it soft enough to be malleable, but not so much that the cookie dough becomes a sticky mess.
  • I use a fluted Linzer cookie cutter without the insert for this recipe, but any similar size cookie cutter will work perfectly.
  • Freezing the sliced cookies before baking will allow them to keep their shape better in the oven and is absolutely necessary in my book.

I struggled with whether to add icing to these cookies or not. I ended up not adding icing to avoid cleaning up extra messes. But I think a thin layer of lemon icing would give these an extra lemony punch. If you’re up for it, check out the recipe for these Mini Lemon Bundt Cakes for the icing portion. Go ahead and experiment to your heart’s content!

Recipe Tip: Perfectly slice your Keto Lemon Poppy Seed Shortbread

Of course you want all your slices to be the same thickness so that some of your cookies don't burn while others don't get cooked in the middle.

You measure the length of the length of the roll 9" in this case, and you divide that by 24, and you get &frac38" per slice and then you set a tape measure by the roll. I'm KIDDING.

For real, here's a trick I saw in a sushi bar.

You cut the roll in half - 2 pieces.

Cut the halves in half - 4 pieces, and then those in half - 8 pieces.

Then cut each of those 8 pieces in thirds, and voila 24 perfect pieces.

Lemon Shortbread Cookies

Lemon shortbread cookies with lemon pastry cream are the perfect little treats to make for special occasions like bridal or baby showers because they look elegant, but they’re easy to whip up.

To make the lemon shortbread cookies, you’ll just need to add a few simple things to a basic shortbread cookie recipe:

  • All-purpose or whole wheat flour
  • sugar
  • butter
  • fresh lemon zest & juice
  • Poppyseeds (optional)

I like to add in the poppyseeds because it gives them a bit of elegance and a tiny pop of pizazz.

I like to fill these lemon shortbread cookies with a super simple homemade pastry cream that can be made up to two days in advance and, if you want to make life even easier, you could always sub with an instant lemon pudding instead.

Lemon Bars with Poppy Seed Shortbread #SundaySupper

On Grey’s Anatomy this week (which was an amazing episode) Meredith, in her signature voice over, said no one waits for their world to explode, their life to change. But that’s never been true for me.

Since I can remember, I have been waiting for my world to explode, in ways both good and bad.

The good isn’t so hard to deal with. Waiting for an agent. A publisher. A friend. For someone to see my work and love it. Waiting for that moment of bliss when my parents and I will jump up and down crying tears of joy.

I mean it’s no fun waiting for those things, but they aren’t haunting and give me hope for the future.

The bad explosions, they’re not so fun. Maybe it’s because I’m so creative, but I’ve always been a what if, worst case scenario kind of girl.

When Mom leaves the house, I sometimes worry she will get in an accident. When Mom and Dad are gone together, it’s even worse. I worry I don’t appreciate Dad enough. I’m just waiting for one or both of them to be gone.

There are the times when my stomach hurts and I worry it’s an appendicitis. A runny nose might be spinal fluid (Grey’s is to thank for that one too).

The house might burn down. We might crash the car. I might fall down the stairs. My world might explode. And even though I think about it all the time, I’m not prepared for it. None of us can be. We can take precautions and be careful, but explosions happen without warning.

So we hug and make plans and have fun and talk and cook and bake and make the most of what we have and pretend we aren’t waiting for explosions.

Lemon Bars with Poppy Seed Crust are the perfect summer dessert that can transport us to another world, a happy world, because everyone is happy when they are baking. These are pretty easy to make and so full of bright, lemon flavor.

The shortbread crust is taken to another level with poppy seeds. But really, it’s that gooey lemon topping that makes us fall in love with lemon bars. How can you not want to dive right in to that goodness?

Preheat oven to 175 degrees C fan-forced (195 degrees C conventional). Line 2 baking trays with baking paper.

In a small saucepan, bring lemon juice to a simmer, add 100g of the butter and let butter melt, remove from heat and set aside.

In a large mixing bowl, combine flour, baking powder and salt, set aside.

In the bowl of a stand mixer add remaining butter, honey and 150g of the sugar. Beat with whisk attachment until smooth and creamy. Keep the mixer running on medium-high speed, then add egg and melted lemon-butter mixture. Beat for 3 minutes, or until very light and pale in colour. Reduce speed to low and add vanilla, lemon zest and poppy seeds. Once combined, add dry ingredients and mix on low until smooth. Chill dough for 10 minutes to firm up.

Combine remaining sugar with extra lemon zest on a large plate.

Roll or scoop walnut-sized balls of dough and place on prepared trays, keeping them fairly separated.

Fill a bowl with water and dip the base of a glass in the water, then immediately into sugar-zest mixture. Press the glass gently on top of a ball, flattening dough just a little. Repeat with remaining sugar-zest mixture and dough balls. Sprinkle extra poppy seeds over the top of flattened balls, then press again with the glass.

Bake for 11-12 minutes, or until biscuits are golden around the edges. Set aside to cool on trays for 2 minutes before transferring biscuits to a wire rack to cool completely.