Skip to Content
Menu

Glazed Lemon Wedges

  • Save Recipe
  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
The unique shape of these citrus-flavored treats makes for a pretty presentation.
Updated Jul 14, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cookies

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice

Garnish

  • Grated lemon peel, if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour, or line with foil.
  • 2
    In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
  • 3
    Bake 17 to 23 minutes or until edges are light golden brown. Cool 10 minutes.
  • 4
    In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish with grated lemon peel or lemon peel strips.
  • tip 2
    When grating lemon peel, be sure to grate only the yellow part of the skin. The white part, or pith, is very bitter.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">