Citrus at its best!

Lemon Shortbread Christmas Cookies

Lemon Shortbread Christmas Cookies

Developed by Claire Joy

Makes 20-30 depending on cookie cutter size


  • 215g unsalted butter
  • 3/4 cup icing sugar
  • 1 tsp table salt
  • 2 cups cake flour
  • 2 tbsp LemonGold® lemon zest

Lemon Curd:

  • 4 egg yolks
  • 120g castor sugar
  • 2 LemonGold® lemons, juiced (roughly 1/3 cup)
  • 100g butter, room temp


  1. Using an electric mixer, beat the butter in a medium bowl on low speed until smooth, 1–2 minutes. Add icing sugar and salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes.
  2. Add flour and zest. Reduce mixer speed to low and beat mixture just until dough comes together.
  3. Wrap dough in plastic and flatten into a rough circle. Chill until firm, at least 2 hours.
  4. Arrange a rack in centre of your oven and preheat to 180°C. Line a baking tray with baking paper. Remove plastic wrap from dough. Roll until desired thickness, roughly 2cm and cut out desired shapes.
  5. Bake, rotating tray halfway through, until cookies are slightly golden, 12–14 minutes. Let cool on tray for at least 10 minutes. Serve warm or at room temperature with lemon curd.

Lemon Curd

  1. Place the yolks, sugar and LemonGold® lemon juice in a heat proof bowl over a double boiler of simmering water. Whisk until it thickens slightly (roughly 8 10mins). Remove from the heat and add the butter. Allow to cool completely in the fridge for 1hr.