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
- Serves: 12 persons
- 175g unsalted butter
- 40g softened icing sugar, sifted
- 2lemons, zest grated
- 150g plain flour, sifted
- 40g corn flour, sifted
- 2rounded tbsp mascarpone
- 2rounded tsp lemon curd
Step 1Heat the oven to 180c/fan 160c/gas 4. Line a solid baking sheet with baking parchment.
Step 2Cream 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.
Step 3Divide 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.
Step 4Flatten 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.
Step 5Mix 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.