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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27th May, 2013
For the benefit of cooks in other countries I'd like to point out that a £1 coin is only an eighth of an inch thick, or 3mm.
25th May, 2013
Are people adding the JUICE of 2 lemons rather than the ZEST to the dough as there is nothing else in it really to make it sticky?
16th May, 2013
Delicious. I added more lemon curd. So many people at work have asked for the recipe
4th May, 2013
I haven't made these yet but I shall be doing so. I just wanted to say that the height of the £ sign is around 1/4" or just under 1/2cm. I also agree with the suggestion is to allow the mixture to "rest" in the fridge for half an hour. Also I suggest that the mixture should be handled as less possible (wash your hands under a cold tap first). For rolling out, try rolling between 2 sheets of grease proof paper or cling film - a recommendation from THE Paul Hollywood. I love the idea of adding a little Vanilla extract or the lemon zest, both sound lovely (on their own, not together). Can't wait to make them!!!
18th Mar, 2013
I made these biscuits the other day and having read the reviews I put more lemon curd in them than stated, some of them rose in the middle to make little domes but they still tasted yummy.
mandyfoster's picture
17th Mar, 2013
Have just made these biscuits and they are lovely. However, I would agree with other comments in that the dough is a nightmare to work with. I've never made biscuits before, so it was really helpful to know that I was not alone. My advice would be to flour everything really well when rolling out...and persevere! I don't agree that the biscuits are bland though. I thought they tasted lovely. Really light and the lemon zest adds a lovely lemony flavour to the biscuit..with added lemon zing with the lemon curd centres. Yum! Took much longer than 30 mins though....loads of washing and wiping!
10th Mar, 2013
Really lovely biscuits. Didn't find the dough to much of a problem as put it in the freezer for an hour before rolling out.
13th Dec, 2012
I made these last week and they were fantastic. On the advise of another reader I added shavings of white chocolate on top of the lemon curd before I sealed the biscuits. They were amazing. Going to make miniature ones for a party on sat.
4th Nov, 2012
Delicious! Could eat them all day every day!
12th Oct, 2012
Good recipe, easy to do. We omitted the curd but biscuits were still a big hit


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