Lemon kisses

Lemon kisses

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Mar, 2013
A quick question is gas mark 6 not a little high, im worried the biscuits may get burned
2nd Mar, 2013
I hav just prepared the pastry and there sitting in the fridge ready for baking. Let you knw how i get on..
14th Feb, 2013
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!
13th Jan, 2012
Very nice tasting biscuits. Made my own lemon curd using delia's recipe to be found here- http://www.deliaonline.com/recipes/main-ingredient/lemon/lemon-curd.html 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.
31st Oct, 2011
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!
11th Sep, 2011
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.
31st Jul, 2011
Nice - though I found the pastry difficult to manipulate, and they would be dry if you ate the alone - I think.
15th May, 2011
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.
30th Apr, 2011
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! :-)
22nd Apr, 2011
just realised i never rated!


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.