Try our lemon sandwich cookies, then check out our lemon posset, lemon biscuits, empire biscuits and more delicious biscuit recipes.



  • 200g unsalted butter, softened
  • 200g caster sugar
  • 1 lemon, zested
  • 1 egg, large
  • 300g plain flour
  • 100g spelt flour
  • 2 tbsp poppy seeds


  • 200g icing sugar
  • 1 lemon, zested to make 1 tsp and juiced to make 1 tbsp
  • 50g unsalted butter, softened
  • 8 tbsp lemon curd


  • STEP 1

    To make the biscuits, beat together the butter, sugar and lemon zest using electric beaters. Add the egg and beat again. Gently mix in the flours and poppy seeds until a dough forms. Form the dough into 2 discs, wrap tightly in clingfilm and chill for 2 hours.

  • STEP 2

    Roll the discs out between two sheets of baking paper to approximately 1/2cm thickness. Use a round 6cm cutter to cut out biscuits, then cut out 2.5cm holes using a smaller cutter in the middle of 1/2 of them. Put onto baking-paper-lined trays and chill for at least 20 minutes.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4 and bake the biscuits for 10-15 minutes or until pale golden in colour. They will still be soft, so leave to harden and cool on the trays.

  • STEP 4

    To make the filling, beat together the icing sugar, lemon zest and juice, and butter in a bowl.

  • STEP 5

    Spread 1 tsp of filling on one side of the biscuits without the holes, making sure it reaches the edges. Lightly spread ½ tsp lemon curd on top. Press on a biscuit with a hole so it’s neatly filled with curd and sandwiched together. Repeat until all the biscuits are filled.

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