Lemon and Lavender Glazed Lemon Shortbread

Made  times
RebeccaLee 1

"A deliciously simple shortbread made with Meyer lemons, and topped with a homemade lavender flower and Meyer lemon glaze. This is an adapted recipe from several I've found over the years, which I combined and perfected from my Grandma's lemon shortbread."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 10 m servings 219 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat butter, 1/4 cup confectioners' sugar, white sugar, lemon zest, and salt together in a bowl with an electric mixer until fluffy. Gradually sift flour into batter, stirring in each addition; add 3/4 teaspoon lemon juice. Gently knead until dough holds together. Press dough into an 8x8-inch pan.
  3. Bake in the preheated oven until shortbread is lightly browned around the edges, 30 to 40 minutes. Cool in pan to lukewarm temperature and transfer to a wire rack to cool completely.
  4. Warm milk in a saucepan over medium heat; cook, stirring constantly, until milk begin to boil. Remove from heat and add lavender flowers. Cover pan and steep until fragrant, 6 to 10 minutes. Strain and discard flowers. Gradually whisk 1 cup confectioners' sugar, 1 tablespoon at a time, alternating with 1 tablespoon Meyer lemon juice, until glaze is smooth and opaque. Spread over cooled shortbread. Refrigerate to allow glaze to harden, about 30 minutes.


  • Cook's Notes:
  • If you are using salted butter, then simply omit the salt in the dough. I highly recommend using the squeezed juice straight from the lemon...it tastes much better. If you do not want to use milk in the glaze, water works just as well with the obvious varying of the flavor.
  • If the dough is too moist, add a little bit of flour. If the dough is too dry, add a little bit more lemon juice.


Most helpful
Most positive
Least positive

Very dry, not much lemon flavor and the lavender flavor is overwhelming in the glaze.

Other stories that may interest you