Lemon melting moments

Lemon melting moments

  • makes 12
  • Easy

An absolute classic biscuit recipe. Light, crumbly and velvety smooth, these lemony melting moments (complete with mascarpone filling) are hard to beat



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


  • 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.

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Digestive biscuits

Nutritional Information

  • Kcals 198
  • Fat 14.1g
  • Saturates 8.8g
  • Carbs 17.3g
  • Fibre 0.4g
  • Protein 1.4g
  • Salt 0.02g