Lemon biscuits

Lemon biscuits

Bake a batch of our easiest ever lemon biscuits. With a buttery, crumbly texture and creamy mascarpone filling, these citrusy melting moments are hard to beat
  • Total:
  • Serves: 12 persons



  1. Step 1

    Heat the oven to 180c/fan 160c/gas 4. Line a solid baking sheet with baking parchment.
  2. Step 2

    Cream the butter and icing sugar with an electric whisk until smooth and pale. Add the grated zest from 1 1/2 lemons. Add the plain flour and cornflour and mix well – the mixture will become quite soft.
  3. Step 3

    Divide into 24 even-sized balls and space well apart on the baking sheet. you could also pipe the mixture out for a more decorative finish, as pictured, right.
  4. Step 4

    Flatten each biscuit a little with your fingertips. Dip a fork into cold water and then press it gently into each biscuit. Bake for about 12–14 minutes until pale gold. cool on the baking sheet.
  5. Step 5

    Mix the remaining lemon zest, mascarpone and lemon curd. Sandwich the melting moments together with the lemon mascarpone. Don’t keep them for longer than a couple of hours or they’ll go soggy.