A selection of lemon stars

Lemon stars

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(2 ratings)

Prep: 20 mins Cook: 15 mins plus 1 hr chilling

More effort

Makes about 25

Fill up the biscuit tin for the Christmas holidays with these gorgeous lemon star biscuits with a lemon curd filling. They make a lovely mid-morning treat

Nutrition and extra info

  • dough only
  • Vegetarian

Nutrition: Per star

  • kcal158
  • fat10g
  • saturates4g
  • carbs13g
  • sugars9g
  • fibre0g
  • protein3g
  • salt0.1g
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  • 120g softened butter



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

  • 120g caster sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 150g plain flour, plus extra for dusting
  • 150g ground almonds
  • icing sugar, to decorate

For the lemon curd

  • 1 lemon, zested and juiced



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

  • 90g caster sugar
  • 1 egg



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

  • 60g unsalted butter, chopped



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

  • ¼ tsp ground turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

You will need

  • star-shaped biscuit cutters (approx. 5cm and a small one for the centre)


  1. Put all the curd ingredients in a saucepan over a low heat, stirring constantly, until the mixture thickens, about 5 mins. To check if it’s ready, dip a wooden spoon in and blow on it gently. If a wave-like pattern forms, remove from the heat and sieve into a bowl. It will thicken more as it cools. Tip into a sterilised jar and leave to cool completely.

  2. Beat the butter and sugar together in a large bowl. Mix in the egg yolks and the vanilla extract, then add the flour, almonds and a pinch of salt. Work everything into a smooth dough with your hands, then wrap and put in the fridge for 1 hr.

  3. Heat the oven to 170C/150C fan/ gas 3. Roll out the dough on a floured surface to a thickness of 4mm. Press out stars using the larger cutter, then make a hole in the middle of half of the biscuits with the smaller star cutter. Re-roll the excess, making sure you don’t overwork the pastry, and stamp out more biscuits. Put the biscuits on a baking sheet lined with baking parchment, and bake for 10 mins until golden. Leave to cool on the baking sheet.

  4. Spread the lemon curd on the biscuits without a hole, and put a biscuit with a hole on top of each one. Dust the biscuits with icing sugar. Will keep in an airtight container for up to three days.

    Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.

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