Make these easy lemon biscuits for an afternoon tea treat, then check out our lemon sandwich cookies, shortbread, empire biscuits, snickerdoodles and more tempting biscuit recipes.


  • 175g unsalted butter
  • 40g softened icing sugar, sifted
  • 2 lemons, zest grated
  • 150g plain flour, sifted
  • 40g corn flour, sifted
  • 2 rounded tbsp mascarpone
  • 2 rounded tsp  lemon curd


  • STEP 1

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

  • 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.

  • 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.

  • 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.

  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating