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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9th Oct, 2012
These taste fantastic! The dough is extremely sticky so I chilled it in the bowl before mixing it too much or seperating into two halves. I added a little almond extract as I think ground almonds can be quite tasteless. I also put as much lemon curd in as I could and it made a big difference, all the flavours came out very well. I made them quite thin and half of the dough made 15. A bit of a fiddley recipe but well worth the mess and half a pound of extra flour you use rolling them out!
24th Mar, 2012
With reference to the sticky dough, I always leave the dough in the mixing bowl, cover with foil and put in the fridge for about an hour to thicken, harden the dough so it's easier to roll out as not sticky! Hope this helps! Can't wait to try these biscuits as love almonds!
15th Feb, 2012
I have to agree that the dough is very messy to work with and not sure I would bother again. I live in Australia but knew the pound sign,it appears all over the world so a little unfair with the comment after all it is a BBC website!!
27th Nov, 2011
Delicious! I love anything lemony and these biscuits are absolutely scrummy!
23rd Nov, 2011
I have absolutely NO idea what "pound sign 1" means, but assume it refers to the thickness of a coin I've never seen. I would suggest you use a universal gauge so those of us who access this site from other countries, know what you're talking about.
22nd Sep, 2011
Beautifully short biscuits, and the lemon centre is sublime, the reason for only 3 stars is the dough! Awful to work with! Maybe it's because I'm not used to baking, but it was so sticky, I probably used another 100g of flour when rolling out. Worth the effort though.
Frantic Flapjack
21st Jan, 2011
Didn't have any lemon curd so just made plain shortbreads topped with the flaked almonds. Turned out really well - looked just like the picture! Regarding stickiness I think putting in the fridge for a bit longer should do the trick along with extra flour when rolling out.
2nd Dec, 2010
I think this recipe is a very good one and the idea of the lemon curd in the middle is great. I added more lemon zest to make it more lemoney. The dough was a little bit sticky but adding a little more flour there was no problem.
15th Oct, 2010
I reackon that I am a very experienced cook who loves a challenge. These biscuits certainly were not easy, they were impossible to roll out even between two sheets of non stick paper, the mixture needed constant re-chilling and now they are out of the oven they look a mess. I have NEVER been let down by a recipe on here before. I followed it to the letter as well.What a huge huge disappointment!
28th Oct, 2009
Same problem with the dough - largely solved as above by adding extra flour as I rolled them out. The end result though was just delicious! (with or without the lemon curd, as I made some of both)


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