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Lemon biscuits

• Janine Ratcliffe

Published: August 3, 2022 at 10:36 AM

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Makes 12

Easy

Total time: 45 mins

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Bake a batch of our easiest ever lemon biscuits. With a buttery, crumbly texture and creamy mascarpone filling, these citrusy melting moments are hard to beat

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Make these easy lemon biscuits for an afternoon tea treat, then check out our lemon sandwich cookies, shortbread, empire biscuits, snickerdoodles and more tempting biscuit recipes, including Easter biscuits.

Ingredients

Nutrition

• 175g unsalted butter

• 40g softened icing sugar

  sifted

• 2 lemons

  zest grated

• 150g plain flour

  sifted

• 40g corn flour

  sifted

• 2 rounded tbsp mascarpone

• 2 rounded tsp  lemon curd

Nutrition: per serving

• kcal198
• fat14.1g
• saturates8.8g
• carbs17.3g
• fibre0.4g
• protein1.4g
• salt0.02g

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Method

• step 1

  Heat the oven to 180c/fan 160c/gas 4. Line a solid baking sheet with baking parchment.

• step 2

  Cream the butter and icing sugar with an electric whisk until smooth and pale. Add the grated zest from 1 1/2 lemons. Add the plain flour and cornflour and mix well – the mixture will become quite soft.

• step 3

  Divide into 24 even-sized balls and space well apart on the baking sheet. you could also pipe the mixture out for a more decorative finish, as pictured, right.

• step 4

  Flatten each biscuit a little with your fingertips. Dip a fork into cold water and then press it gently into each biscuit. Bake for about 12–14 minutes until pale gold. cool on the baking sheet.

• step 5

  Mix the remaining lemon zest, mascarpone and lemon curd. Sandwich the melting moments together with the lemon mascarpone. Don’t keep them for longer than a couple of hours or they’ll go soggy.

Try more biscuit recipes

Authors

Janine RatcliffeFood director

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