Lemon kisses

Lemon kisses

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(25 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
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  • 200g soft butter



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

  • 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…

  • 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.

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Comments, questions and tips

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25th Feb, 2014
Had to use a lot of flour when I was rolling them out to prevent the dough sticking but other than that the biscuits were perfect. Made my own lemon curd to go in the middle. Great biscuits!
17th Feb, 2014
For me the dough was very tricky to work with, maybe because it was pretty warm in my kitchen (I chilled the dough before rolling though). They tasted okay and next time will try something else.
17th Oct, 2013
i tried this recipe but the dough was really really crumbly i couldnt do anything with it! i added a little milk and it was perfect, very yummy biscuits i just need to work on the decorating side of things now ... great excuse to make them again!
16th Oct, 2013
I love these biscuits and I've made them so many times but 1 question... how do you get the biscuits to stay crisp after you've put the filling in?
2nd Oct, 2013
I made a complete mess of this recipe - added the egg yolk after the flour, put twice the amount of zest in and forgot to chill before baking - and they still taste great! Haven't bothered with the lemon curd, lovely little biscuits on their own. Question: what does chilling do?
13th Oct, 2016
Chilling firms up the butter in the dough, making the dough easier to work with without melting the butter with warm hands and making a sticky mess. It would also give time for the dough to rest which would relax any gluten in the flour helping to give you a shorter, more crumblier, biscuit in the end.
tobyjug123's picture
6th Aug, 2013
yum :]
13th May, 2013
Yum yum yum!
shannie23uk's picture
21st Apr, 2013
Lovely light zingy taste. I put extra chopped lemon left out the curd and drizzled with the lemon icing
2nd Mar, 2013
I hav made thm but gas mark 6 was to high


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26th Aug, 2015
Be light on the lemon curd. Too much will overpower the biscuits!
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