Lemon biscuits

Name: Lemon biscuits
Prep time: 30 min
Cook time: 12 min
Total time: 45 min
Yield: Makes 20
Cuisine: British
Ingredients: 200g soft butter; 140g caster sugar; 1 egg yolk; 1 tsp vanilla extract; zest 2 lemons juice 1; 280g plain flour plus a little extra for rolling; ½ jar good lemon curd (we used Tiptree); 140g icing sugar sifted

Sarah Cook

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Makes 20

Easy

Prep: 30 mins

Cook: 8 mins - 12 mins

A star rating of 4.1 out of 5.37 ratingsRate

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Who could resist a zesty treat? These dainty melt-in-the-mouth lemon biscuits make a scrumptious addition to an afternoon tea spread

Freezable (Biscuits can be frozen unfilled and un-iced)

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Ingredients

Nutrition

Units:

MetricUS

200g soft butter
140g caster sugar
1 egg yolk
1 tsp vanilla extract
zest 2 lemons

juice 1
280g plain flour

plus a little extra for rolling
½ jar good lemon curd

(we used Tiptree)
140g icing sugar

sifted

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Nutrition: per serving

kcal202
fat8g
saturates5g
carbs31g
sugars18g
fibre1g
protein1g
salt0.14g

low

Method

step 1

Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
step 2

Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.

Recipe from Good Food magazine, January 2011

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A star rating of 4.1 out of 5.37 ratings

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