These Mary Berry-inspired lemon biscuits are buttery and crisp at the edges, with a tender centre and a fresh citrus flavour. A simple lemon icing adds a sweet, tangy finish without overpowering the biscuits. The recipe is easy enough for a beginner and takes about 50 minutes from start to finish, including cooling and icing.
Ingredients for Lemon Biscuits
This recipe makes approximately 24 biscuits. For the best results, weigh the ingredients and let the butter soften before you begin.
For the biscuits
- 175g unsalted butter, softened
- 100g caster sugar
- Finely grated zest of 1 large unwaxed lemon
- 1 tablespoon lemon juice
- 225g plain flour, plus a little extra if needed
- 25g cornflour
- ¼ teaspoon fine salt
For the lemon icing
- 75g icing sugar, sifted
- 2 to 3 teaspoons lemon juice
Preparation time: 15 minutes
Baking time: 15 minutes
Cooling and icing time: 20 minutes
Total time: Approximately 50 minutes
Yield: 24 biscuits
How to Make Mary Berry-Inspired Lemon Biscuits
- Prepare the oven: Preheat the oven to 180°C conventional or 160°C fan. Line two baking trays with baking parchment and position oven shelves near the middle.
- Cream the butter and sugar: Put the softened butter, caster sugar and lemon zest in a large bowl. Beat with a wooden spoon or electric mixer until pale and creamy, then mix in the tablespoon of lemon juice.
- Make the dough: Add the plain flour, cornflour and salt. Mix gently until the ingredients come together into a soft dough. If it feels too sticky to handle, chill it for 10 to 15 minutes.
- Shape the biscuits: Divide the dough into 24 equal pieces and roll each into a ball. Arrange on the lined trays, leaving about 3cm between them. Flatten each ball gently with your fingers or the back of a fork to about 1cm thick.
- Bake: Bake for 12 to 15 minutes, swapping the trays halfway through if needed. The biscuits are ready when the edges are lightly golden and the centres look set but still pale.
- Cool: Leave the biscuits on the trays for 5 minutes, as they will be delicate when hot. Transfer them to a wire rack and leave until completely cool.
- Make the icing: Stir 2 teaspoons of lemon juice into the sifted icing sugar. Add a little more juice, a few drops at a time, until the icing is thick enough to drizzle.
- Finish and serve: Drizzle the icing over the cooled biscuits with a spoon. Allow it to set before stacking or storing them.
Tips for Perfect Lemon Biscuits
How can I get the best lemon flavour?
Use fresh lemon zest and juice. Grate only the yellow outer layer of the peel, as the white pith underneath can taste bitter. For a little extra fragrance, rub the zest into the sugar before creaming it with the butter.
Why is my biscuit dough too soft?
Very warm butter can make the dough sticky. Chill it for 10 to 15 minutes, then try shaping it again. If it remains difficult to handle, lightly flour your hands rather than adding lots of extra flour to the dough.
How do I keep the biscuits tender?
Mix the flour into the butter mixture only until no dry patches remain. Once baked, the biscuits should be pale in the centre with lightly golden edges. They will firm up as they cool.
Why is my lemon icing runny?
Lemon juice can thin icing quickly, so add it a few drops at a time after the first 2 teaspoons. If the icing becomes too loose, stir in a little more sifted icing sugar.
Serving Suggestions
- Serve with a pot of English breakfast tea or Earl Grey.
- Add them to an afternoon tea platter with scones and fresh berries.
- Enjoy alongside a small bowl of vanilla ice cream.
- Pack a few in a decorative tin for a homemade gift.
Storage
Room temperature
Once the biscuits are completely cool and the icing has set, keep them in an airtight container for up to 5 days. Place baking parchment between layers to protect the icing.
Refrigerator
Refrigeration is not necessary, but the biscuits can be kept in an airtight container in the fridge for up to 5 days. Bring them to room temperature before serving for the best flavour and texture.
Freezing
Freeze the baked, uniced biscuits in an airtight container for up to 3 months, with parchment between the layers. Thaw at room temperature, then add the icing. You can also freeze the shaped, unbaked dough balls for up to 3 months. Flatten them before baking from frozen, adding a few minutes to the baking time as needed.
Nutrition
Approximate values per iced biscuit, based on 24 biscuits:
- Calories: 102 kcal
- Carbohydrates: 13g
- Protein: 1g
- Fat: 6g
- Saturated fat: 4g
- Sodium: 25mg
Nutrition values are estimates and can vary depending on the ingredients used and the size of the biscuits.
FAQs
Can I make lemon biscuits without icing?
Yes. The biscuits have plenty of lemon flavour on their own. Let them cool completely before serving or storing.
Can I use bottled lemon juice?
You can use bottled juice in the dough and icing, but fresh lemon juice and zest give the biscuits a brighter flavour.
Why did my lemon biscuits spread too much?
The butter may have been too warm, or the dough may have needed chilling. If the dough feels very soft, refrigerate it for 10 to 15 minutes before shaping and baking.
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 2 days. Let it soften slightly at room temperature before shaping if it is too firm to handle.
Can I use self-raising flour instead of plain flour?
Plain flour gives these biscuits their intended texture. Self-raising flour will make them puffier and more cake-like, so it is not the best substitute.
How do I know when lemon biscuits are baked?
Look for lightly golden edges and centres that appear set but still pale. The biscuits will feel soft when hot and become firmer as they cool.
Recipe Card
Mary Berry-Inspired Lemon Biscuits
Course: Dessert, SnackCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery lemon biscuits with crisp edges, tender centres and a simple lemon icing.
Ingredients
175g unsalted butter, softened
100g caster sugar
Finely grated zest of 1 large unwaxed lemon
1 tablespoon lemon juice
225g plain flour, plus a little extra if needed
25g cornflour
¼ teaspoon fine salt
75g icing sugar, sifted
2 to 3 teaspoons lemon juice, for the icing
Directions
- Preheat the oven to 180°C conventional or 160°C fan. Line two baking trays with baking parchment.
- Beat the butter, caster sugar and lemon zest until pale and creamy. Mix in 1 tablespoon lemon juice.
- Mix in the plain flour, cornflour and salt until a soft dough forms. Chill for 10 to 15 minutes if sticky.
- Divide into 24 balls, space them about 3cm apart on the trays and flatten to about 1cm thick.
- Bake for 12 to 15 minutes, until the edges are lightly golden and the centres are set but pale.
- Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
- Mix the icing sugar with 2 teaspoons lemon juice, adding more juice a few drops at a time until thick enough to drizzle.
- Drizzle the icing over the cooled biscuits and let it set before serving or storing.
Notes
- Total time includes approximately 20 minutes for cooling and icing; allow extra time if chilling the dough.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze uniced biscuits for up to 3 months.
