Almond & lemon curd buttons

Almond & lemon curd buttons

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(30 ratings)

Prep: 15 mins Cook: 15 mins Plus chilling


Makes about 20
Hidden inside these crumbly biscuits lies a heart of lemon curd, giving an unexpected burst of flavour

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per biscuit

  • kcal225
  • fat15g
  • saturates7g
  • carbs22g
  • sugars10g
  • fibre1g
  • protein3g
  • salt0.21g
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  • 250g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g golden caster sugar, plus extra
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • zest 2 lemons



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

  • 300g plain flour
  • 100g ground almond
  • a little milk, to seal



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • about 3 tbsp lemon curd
  • flaked almonds, for the top


  1. Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugar, egg, vanilla, zest and a pinch of salt in a large bowl until smooth, then fold in the flour and ground almonds. Shape into 2 rounds, flatten them, then wrap in cling film and chill until firm, about 30 mins.

  2. Roll out 1 piece of dough on a floured surface to about £1 thickness, then stamp out rounds with a 7cm cutter. Brush all over with milk, then spoon 20p-size blobs of lemon curd into the middle of half of the rounds.

  3. Carefully lay the remaining rounds on top of the lemon curd, then gently press around the edges with your fingers to seal. Scatter with a little caster sugar and the flaked almonds. Bake for 15 mins until light golden. Repeat with remaining pastry, then squish any offcuts together and re-roll. You can freeze the biscuits before baking, but add up to 5 mins more to the cooking time.

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Comments, questions and tips

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15th Aug, 2019
If you find the cutting out a challenge maybe you could just put it in a tin & sandwich the lemon curd in the middle like this recipe...
7th Feb, 2017
OK! So I think we can tell from the 35 comments below that this really is a very soft dough!!! Good chilling is vital - mine was in the fridge for an hour and I stuck the off-cuts in the freezer for a bit before re-rolling. Given what I'd read, I cut a batch of top and bottoms out of the first half of pastry, leaving the rest in the fridge - it helped a bit to be working with cool dough. I wouldn't use loads of flour as it tend to make the finished product a bit hard - rolling between cling film worked for me. The other thing that I don't think anyone has mentioned is that these babies SPREAD! That means you need to space them a bit apart on the baking sheet (why is there no mention of baking sheets in the recipe? Not kind to beginners but maybe this isn't a beginners' recipe.) The baked diameter of my biscuits was 9cm so if you're looking for something dainty, I'd go with the advice of those who used smaller cutters to start with (but that would mean longer fiddling with a very soft dough - you decide!) And the taste test - really rather lovely, delicately citrus not boring in my opinion!
20th Nov, 2015
I wasn't that impressed with these to be honest. Following the advice of other reviewers, and how sticky the dough was I altered ingredients slightly; reduced butter by 50g and increased flour by 30g. It was still a hideous dough to work with, despite a long chill, so it must have been even worse for other people. I was disappointed in other ways too, the lemon zest didn't cut with the cutter and it stuck out in spikes around the biscuits ( maybe the lemon could be partially chopped before use?) I found the flavour bland and they were very labour intensive to make, for not terribly good results. The idea is a nice one, and I think I will try layering curd into some other fail-safe recipes I have.
23rd Jul, 2015
made these yesterday and they are delicious. I left the dough in the fridge for a good 2 hours making it easier to work with, I also used a smaller cutter ( 6 cm) which gave a yield of about 30 and with the small amount of dough left over I just rolled out and made individual pieces of shortbread about 5. Yum... Give it a go, you won't be disappointed
1st Apr, 2015
Just tucking into one just out of the oven- tasty! Need lots of flour to work with, I put the dough in freezer to chill and it warms up and gets difficult to work with v quickly. I was thinking hope it's worth it, it is, just keep faffing away a bit at a time. I've sprinkled in icing sugar and lemon zest as I think they're not that attractive to look at. Used a glass 7-8 cm as a cutter, made a dimple in base with tsp, 1 teaspoon of curd, then used palm of hand to flatten and stick together. They are the size of big cookies not jammie dodgers, I would make smaller
24th Feb, 2015
Really good! I left the dough in the fridge overnight and found it easy to work with. I used a half teaspoon blob of lemon curd in each biscuit which was a good amount for it to ooze out a bit when bitten in to.
Dianne2's picture
31st Aug, 2014
Made these today. Like everyone else has found, the dough was a bit of a task (and no, I didn't use the juice of the lemons!). I chilled it well and rolled between 2 sheets of cling film and that seemed to work. Really tasty biscuits.
26th Apr, 2014
Really tasty and a great soft texture. People have also asked me for the recipe. I've made them twice already! I froze half of the dough for another time and that worked fine too.
25th Feb, 2014
Like others I found the dough sticky and difficult to work with but I was very pleased with the end result. Next time I think I would use slightly smaller cutters as the biscuits were quite large. More lemon curd needed too but still loved them.
Nico_cook's picture
30th Aug, 2013
Soooo,... I baked them yesterday and may I say that I was expecting something quite close to what is displayed on the picture... They are rather like saucers than buttons! But they taste good though! I read all the comments and being aware of the sticky dough, I found my way to work with it: small amount of dough to roll down each time... Works perfect, takes a bit more time, but doesn't go messy! I will have a look again at what is a 7cm cutter because again, does not seem to be the right diameter for buttons! And, final tip: I kept the dough in the frigde overnight...


9th Nov, 2015
How long will these keep once cooked and cooled? Thanks
goodfoodteam's picture
19th Nov, 2015
These should keep well for at least a week in an airtight tin.
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