Lemon kisses

Prep: 30 mins Cook: 8 mins - 12 mins


Makes 20
Who could resist a kiss? These dainty melt-in-the-mouth biscuits make a scrumptious addition to an afternoon tea spread

Nutrition and extra info

  • Biscuits can be frozen unfilled and un-iced

Nutrition: per serving

  • kcal202
  • fat8g
  • saturates5g
  • carbs31g
  • sugars18g
  • fibre1g
  • protein1g
  • salt0.14g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • zest 2 lemons, juice 1



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 280g plain flour, plus a little extra for rolling
  • ½ jar good lemon curd (we used Tiptree)
  • 140g icing sugar, sifted


  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (26)

Lennybell's picture

Had to use a lot of flour when I was rolling them out to prevent the dough sticking but other than that the biscuits were perfect. Made my own lemon curd to go in the middle. Great biscuits!

bubblysophie's picture

For me the dough was very tricky to work with, maybe because it was pretty warm in my kitchen
(I chilled the dough before rolling though).
They tasted okay and next time will try something else.

zara925's picture

i tried this recipe but the dough was really really crumbly i couldnt do anything with it! i added a little milk and it was perfect, very yummy biscuits i just need to work on the decorating side of things now ... great excuse to make them again!

Bakingsince1990's picture

I love these biscuits and I've made them so many times but 1 question... how do you get the biscuits to stay crisp after you've put the filling in?

katdixon2012's picture

I made a complete mess of this recipe - added the egg yolk after the flour, put twice the amount of zest in and forgot to chill before baking - and they still taste great! Haven't bothered with the lemon curd, lovely little biscuits on their own.

Question: what does chilling do?

mafamoo's picture

Chilling firms up the butter in the dough, making the dough easier to work with without melting the butter with warm hands and making a sticky mess. It would also give time for the dough to rest which would relax any gluten in the flour helping to give you a shorter, more crumblier, biscuit in the end.

chuckle1's picture

Yum yum yum!

shannie23uk's picture

Lovely light zingy taste. I put extra chopped lemon left out the curd and drizzled with the lemon icing

zara123's picture

I hav made thm but gas mark 6 was to high

zara123's picture

A quick question is gas mark 6 not a little high, im worried the biscuits may get burned

zara123's picture

I hav just prepared the pastry and there sitting in the fridge ready for baking. Let you knw how i get on..

laura0606's picture

The biscuit dough makes exactly the right amount with a little bit left over. the actual dough was quite delicate and ripped often but if you are careful it's fine. Cooked for about 10 minutes and once cooled they were perfect. the icing is so simple to make and makes much more than you need. Biscuits taste great, lemon curd in the middle is simple to spread and adds an extra bit of deliciousness and the icing on top just finishes the biscuits off and makes them look really tasty. Will definitely be making these again as they were a hit!

veggiesara's picture

Very nice tasting biscuits. Made my own lemon curd using delia's recipe to be found here-
The dough was fine to work with, but you need to flour your surface and rolling pin well to prevent sticking. Cooked at 170 degree fan oven for 15 minutes and they cooked to a lovely even golden crisp. Forgot to cover them with cling film while chilling in the fridge but that didn't seem to make a huge difference. The most difficult part was making sure all the biscuits were the same thickness to prevent uneven cooking in the oven.

catherinejlock's picture

Loved this recipe! Really quick and easy to make. Biscuits are buttery and crunchy and you can still taste that their lemon without any filling - would make them without the filling if I was in a hurry. I didn't have any lemon curd so I made some myself; really simple to make and tasted much better than any shop bought stuff. All together a great lemony treat!

shewolffe's picture

I love this recipe. I made a batch when I first got the magazine and they were snapped up immediately by friends and colleagues. I only sandwiched some of them with lemon curd, as they keep better if they are plain. And still tasty.

I find the dough very easy to work with - but perhaps my kitchen is colder than some, I can imagine in a hot kitchen the dough might be slightly too soft. But I also suspect that the people who found it really sticky had put some lemon juice in the dough, not just the icing.

bethocallaghan's picture

Nice - though I found the pastry difficult to manipulate, and they would be dry if you ate the alone - I think.

katalvale's picture

The Lemon juice is for the icing - not to go in the biscuits. Perhaps this is why some people have found the dough tricky to work with. I have made the dough so many times now and have NEVER had any problems with it.

nennepus's picture

I made these yesterday, for a Royal weddng-tea - they are realy nice!
The only critisisme I have towards the recipe is that the amount of lemon juice should be in ml or tbsp - a lemon is not necessarily a lemon, and I needed a lot more flour to make the dough workable!!
Next time I will probably chll the dough before rolling it out, it makes it easier to get them thin enough. I made some different thicknesses and the thinnest are best, you get more taste from the lemon curd and they are a bit crisper.
But tastewise - they are lovely and fresh! Will definetly make them again!

ellie2182's picture

just realised i never rated!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

jameskparry's picture

Be light on the lemon curd. Too much will overpower the biscuits!