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  • 2 cups confectioners’ sugar
  • 2 Tablespoons water
  • 1 1/2 teaspoon lemon juice


  1. Step 1
    Cream butter and sugar. Add eggs singly and beat until light and fluffy. Add flour and lemon rind.

  2. Step 2
    Put 1/2 dough in well-greased 9" x 13" pan and cover with pie filling. Drop remaining dough over top. Bake at 325°F for 45 minutes or until golden brown. Cool, top with icing.


  1. Step 1
    In a bowl, combine the confectioners’ sugar, water and lemon juice; stir until combined and smooth (mixture will be thick). With a fork or small spatula, drizzle on top of cooled shortbread.

What others are saying about this recipe

  1. Bryan Merideth says:

    Very easy and very delicious. I skipped the frosting and served with French vanilla ice cream. The recipe is 50% on bottom and 50% on top but it works better for me at 60% on bottom and 40% on top. Also you will get a better flavor if you zest the lemon into the soft butter and cream with the sugar.

  2. Brushjl says:

    This was great, made enough for a dinner party of 12. Very easy, pleasing to the eye and delicious.

  3. Anna says:

    This was wonderful!! So easy and has that delicious homemade comfort to it. This will be a versatile go to for me. Thank you for sharing it!

  4. Raquel says:

    Very easy and delicious recipe! I prefer the bottom to be a little more cookie-like so I baked it alone for 10 minutes before adding the filling and 2nd layer. Also doubled the lemon juice and zest for a little more lemon flavor. Was a hit! Definitely adding to my go-to dessert recipes!

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