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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6th Aug, 2009
Lovely Biscuits, I also had problems with the dough and had to use extra flour when rolling out. My family and neighbours loved them and I have been asked for the recipe a number of times.
27th Jun, 2009
Didn't have any problems with the dough, next time I'm definately going to be generous with the lemon curd and I made them a little bit thick this time so next time I'll make sure to roll the dough a bit thinner so that the biscuits are lovely & crisp. Will make again.
16th Mar, 2009
plus forgot to say the dough was a nightmare to use / roll out etc
16th Mar, 2009
I agree in a fab idea but too bland. Also think worth adapting recipe to a slightly better dough but still going with lemon curd centres as this element to the biscuit was lovely
15th Mar, 2009
Nice idea, a little bland though, maybe more curd is the answer, I think next time I may give the lemon a miss and try a little almond extract and filling with raspberry jam, or maybe try chopped hazelnuts with a little nutella in the middle! I had no trouble with the dough but I did use butter and I did chill well, I think this could be a very adaptable recipe.
14th Mar, 2009
I found the dough really sticky (not sure if this was because I used Stork marg instead of butter) so I added 2-3oz extra flour. The biscuits were very nice and I would try making these again. I would also add more lemon curd.
12th Mar, 2009
This was a lovely recipe although I think I didn't put enough curd in so I'd advise to go crazy with the curd! Also my add white choc chips next time for some added naughtiness.


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