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
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  • 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.

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Comments (26)

blackforestblondie's picture

Made these for a large group of people and the plate was cleared! I had nothing but compliments for them!

ellie2182's picture

The dough was tricky to work with, had to add a little more flour, and i had follwed the recipe correctly. The family said they tasted like little lemon meriagne pies! Lovely biscuits, worth the hassle for the end result

emily-york's picture

When i tried them the dough wasn't sticky at all.
I tried them without the lemon curd and they were delicious!

ilwenundomiel's picture

Well, I did everything precisely according to the recipe, but the dough was awful to work with - it was sticky and crackling. It smells nice and tastes quite good, but next time I won't bother with this one.

katalvale's picture

I used this recipe, minus the lemon, to make Christmas shaped biscuits as pressies. The dough behaves beautifully when handled by children and the biscuits were crisp yet short and buttery in flavour. Just like shortbread. The recipe has been used several times since I got the magazine and I will continue to use it when I need to make shaped biscuits.

81helens's picture

As soon as I saw this recipe I was really keen to try it out. Very quick and simple to make, and very tasty. I slightly overfilled a couple of the biscuits with lemon curd to start with and the top biscuit then slides around- a small amount in the middle of the lower biscuit then press down gently with the top one to squidge it to the edges without being over filled. The lemon zest on top was disappointing, I will leave it off next time I make these. otherwise a really lovely teatime treat.


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