Lemon curd biscuits bring together the perfect balance of zesty citrus and buttery richness in every bite. These delightful treats are simple to make yet impressive enough to serve at any gathering or enjoy with your afternoon tea. The bright lemon curd adds a refreshing twist that elevates classic biscuits to a whole new level.
We love how this recipe combines soft, flaky biscuits with the tangy sweetness of homemade lemon curd. It’s a wonderful way to brighten up your baking routine and impress friends and family with minimal effort. Whether you’re a seasoned baker or just starting out, these lemon curd biscuits are sure to become a favorite in your kitchen.
Ingredients
To create the perfect Lemon Curd Biscuits, we need a balance of fresh, quality ingredients that bring out the bright citrus flavor and tender flakiness. Below is a detailed breakdown of what we’ll use for each component of our recipe.
Dry Ingredients
We start with dry ingredients that form the delicate biscuit base:
- 2 ½ cups (320g) all-purpose flour, sifted for lightness
- 1 tablespoon baking powder to give our biscuits the perfect rise
- ½ teaspoon baking soda for gentle lift and texture
- ½ teaspoon salt to balance sweetness and enhance flavor
- 2 tablespoons granulated sugar for a touch of mild sweetness
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2 ½ cups (320g) | Structure |
| Baking powder | 1 tbsp | Leavening agent |
| Baking soda | ½ tsp | Leavening agent |
| Salt | ½ tsp | Flavor enhancer |
| Granulated sugar | 2 tbsp | Sweetness |
Wet Ingredients
Next, our wet ingredients introduce moisture and tenderness:
- 1 cup (226g) unsalted butter, cold and cut into cubes to ensure flakiness
- ¾ cup (180ml) buttermilk, chilled to activate leaveners and tenderize dough
- 1 large egg, lightly beaten to bind ingredients and enrich dough
- 1 teaspoon vanilla extract for a subtle warmth that complements lemon
| Ingredient | Amount | Role |
|---|---|---|
| Unsalted butter | 1 cup (226g) | Tenderizes dough |
| Buttermilk | ¾ cup (180ml) | Moisture, rise |
| Large egg | 1 | Binder, richness |
| Vanilla extract | 1 tsp | Flavor enhancer |
Lemon Curd
- 4 large egg yolks, for richness and silky texture
- ¾ cup (150g) granulated sugar, to balance the tartness
- 1/3 cup (80ml) fresh lemon juice, freshly squeezed for the zesty essence
- Zest of 2 lemons, finely grated for intense citrus aroma
- 6 tablespoons (85g) unsalted butter, cubed and softened for smoothness
| Ingredient | Amount | Function |
|---|---|---|
| Egg yolks | 4 large | Richness |
| Granulated sugar | ¾ cup (150g) | Sweetness |
| Fresh lemon juice | 1/3 cup (80ml) | Tartness |
| Lemon zest | Zest of 2 lemons | Aroma |
| Unsalted butter | 6 tbsp (85g) | Creaminess |
Equipment Needed
To craft the perfect Lemon Curd Biscuits we need to gather the essential kitchen tools that ensure precision and ease throughout the baking process. Using the right equipment allows us to create tender flaky biscuits and a smooth, tangy lemon curd with confidence.
Mixing and Measuring Tools
- Measuring cups and spoons: For accurate measurement of dry and wet ingredients
- Mixing bowls: One large bowl for the biscuit dough and a medium bowl for mixing lemon curd ingredients
- Whisk: To blend ingredients smoothly, especially for the lemon curd
Baking Tools
- Pastry cutter or two knives: To cut cold butter into flour creating flaky biscuit layers
- Rolling pin: For rolling out biscuit dough evenly
- Biscuit cutter or round cookie cutter (2 to 3 inches diameter): To shape uniform biscuits
- Baking sheet: For baking the biscuits in the oven
- Parchment paper or silicone baking mat: To prevent sticking and allow easy cleanup
Cooking Equipment
- Saucepan: Heavy-bottomed for cooking the lemon curd gently without curdling
- Fine mesh sieve (optional): To strain lemon curd for extra smoothness
Additional Tools
- Cooling rack: To cool biscuits evenly without condensation
- Spatula or butter knife: For spreading lemon curd onto biscuits
| Equipment | Purpose |
|---|---|
| Measuring cups & spoons | Precise ingredient measurement |
| Mixing bowls | Mixing biscuit and lemon curd ingredients |
| Whisk | Blending for smooth lemon curd |
| Pastry cutter/two knives | Cutting butter into flour for texture |
| Rolling pin | Evenly rolling dough |
| Biscuit cutter | Shaping uniform biscuits |
| Baking sheet | Baking the biscuits |
| Parchment paper/silicone mat | Non-stick baking surface |
| Saucepan | Cooking lemon curd gently |
| Fine mesh sieve (optional) | Smoothing lemon curd |
| Cooling rack | Even biscuit cooling |
| Spatula/butter knife | Spreading lemon curd |
By assembling these tools before starting we streamline the baking process and make sure each step of the Lemon Curd Biscuits recipe flows smoothly from mixing to serving.
Prep Work
Before we dive into mixing the lemon curd biscuits dough, setting up our workspace and equipment ensures a seamless baking experience. Here is how we prepare to make our biscuits perfect every time.
Preparing the Dough
- Chill the butter: Cut the unsalted butter into small cubes and place it in the refrigerator for at least 15 minutes. Cold butter creates flaky layers in the biscuits.
- Measure dry ingredients precisely: Use a kitchen scale or measuring cups to measure all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Accurate measurement guarantees the right texture.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly blended.
- Prep wet ingredients: Beat the large egg lightly with the vanilla extract, and have the buttermilk chilled and ready. Cold buttermilk helps activate the leavening agents.
- Mix butter into dry ingredients: Using a pastry cutter or fingers, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
- Add wet ingredients carefully: Pour buttermilk, egg, and vanilla mixture into the dry ingredients. Stir gently until the dough just comes together. Overmixing can toughen the biscuits.
Preheating the Oven
To ensure even baking and a perfect rise:
| Step | Temperature | Time Estimated |
|---|---|---|
| Preheat oven | 425°F (220°C) | 15-20 minutes until fully heated |
| Position baking rack | Middle rack | Ensures consistent golden bottoms and soft tops |
Tip: Always preheat the oven before starting your dough to avoid delays that affect biscuit texture.
Preparing the Baking Sheet
- Line the baking sheet with parchment paper to prevent sticking and promote easy cleanup.
- If parchment is unavailable, lightly grease the sheet with unsalted butter or non-stick spray.
- Arrange biscuits: Place the biscuit rounds on the sheet about 1 inch apart. Close placement helps edges rise against each other, creating soft sides.
- Optional chilling: For even flakier biscuits, chill the arranged dough on the baking sheet for 10 minutes before baking. This helps the butter firm up again.
Instructions
Follow these precise steps to craft our Lemon Curd Biscuits with a tender texture and bright citrus flavor. Each phase builds on the last for perfect results.
Mixing the Dough
- In a large bowl, whisk together the dry ingredients:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- Cut the cold unsalted butter (1/2 cup, cubed) into the dry mix using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
- In a separate small bowl, combine the wet ingredients carefully to maintain moisture and tenderness:
- 1 cup cold buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry mix and gently fold with a spatula until just combined – do not overmix to avoid tough biscuits. The dough should be slightly sticky but hold together.
Rolling and Cutting Biscuits
- Turn the dough onto a lightly floured surface.
- Using floured hands, pat or roll the dough to about ¾-inch thickness.
- Dip a 2 ½-inch biscuit cutter into flour and press straight down to cut rounds. Avoid twisting which seals edges and inhibits rising.
- Place the cut biscuits on a parchment-lined baking sheet, spacing them at least 2 inches apart for proper expansion.
- Optional: For extra flaky layers, chill the biscuits in the fridge for 15 minutes before filling.
Adding Lemon Curd Filling
Using a small spoon or piping bag:
- Make a shallow well in the center of each biscuit.
- Carefully fill each well with about 1 tablespoon of homemade lemon curd (bright yellow, velvety smooth).
- Be mindful not to overfill as the curd will spread while baking.
Baking the Biscuits
- Preheat the oven to 425°F (220°C) and position the rack in the center.
- Bake the biscuits on the middle rack for 12-15 minutes or until the edges turn golden brown and the tops are slightly firm to touch.
- Remove from the oven and let sit on the baking sheet for 5 minutes before transferring to a cooling rack.
- Serve warm or at room temperature to enjoy the perfect harmony of buttery biscuit and tangy lemon curd.
| Step | Temperature | Time | Key Point |
|---|---|---|---|
| Preheat Oven | 425°F (220°C) | – | Important for biscuit rise |
| Baking | 425°F (220°C) | 12-15 mins | Until edges golden |
| Cooling | Room temperature | 5 mins | Prevents breaking on transfer |
Cooling and Serving
Proper cooling ensures our lemon curd biscuits retain their tender texture and allow the flavors to settle beautifully before serving. Let’s explore the best methods for cooling and ideas for serving to maximize the enjoyment of this delightful treat.
Cooling Tips
- Cool on a wire rack immediately after removing from the oven. This prevents the bottoms from becoming soggy by allowing air to circulate freely.
- Let biscuits cool for at least 15 minutes. This resting time helps the lemon curd filling to set slightly, creating a perfect balance between warm biscuit and tangy curd.
- Avoid stacking biscuits while still hot to prevent trapping steam that can soften the exterior.
- If you want to serve biscuits later, allow them to cool completely, then store in an airtight container at room temperature for up to 2 days or freeze for longer freshness.
| Cooling Step | Purpose | Time Required |
|---|---|---|
| Cool on wire rack | Prevent sogginess & maintain crispness | Immediately |
| Rest before serving | Set lemon curd filling and flavors meld | 15 minutes |
| Store properly | Preserve freshness | Up to 2 days |
Serving Suggestions
Our lemon curd biscuits shine when paired with complementary flavors and simple accompaniments. Here are some delicious serving ideas:
- Serve warm or at room temperature for optimal flavor and texture contrast between the flaky biscuit and zesty curd.
- Add a dollop of fresh whipped cream or a light dusting of powdered sugar for extra sweetness without overpowering the lemon brightness.
- Pair with a cup of Earl Grey tea or freshly brewed coffee to enhance the citrus notes.
- For a festive touch, garnish with finely grated lemon zest or a few fresh berries like blueberries or raspberries.
- Use the biscuits as a base for a dessert plate alongside vanilla ice cream or a drizzle of honey for a gourmet twist.
Storage and Make-Ahead Tips
Proper storage and preparation ahead of time help us enjoy the full flavor and texture of Lemon Curd Biscuits whenever we desire. Here are essential tips to keep these delightful treats fresh and ready.
Storing Lemon Curd Biscuits
- Room Temperature: Store cooled biscuits in an airtight container for up to 2 days. This keeps the biscuits tender without drying out.
- Refrigeration: To extend freshness, refrigerate biscuits in an airtight container for up to 5 days. Bring them to room temperature before serving for best flavor.
- Freezing: For longer storage, wrap individual biscuits tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm briefly in an oven set to 300°F (150°C).
| Storage Method | Container Type | Duration | Notes |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 2 days | Keep away from sunlight and heat |
| Refrigerator | Airtight container | Up to 5 days | Bring to room temp before serving |
| Freezer | Plastic wrap + bag | Up to 3 months | Thaw overnight, warm before serving |
Make-Ahead Preparation
To streamline our baking process for events or busy mornings, we can prepare several components in advance:
- Lemon Curd: Make the lemon curd up to 1 week ahead. Store it in a sealed jar in the refrigerator. This allows the flavors to develop fully.
- Biscuit Dough: Prepare the biscuit dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Roll and cut just before baking for fresh, flaky biscuits.
- Fully Assembled Biscuits: Assemble biscuits with lemon curd, wrap individually, and freeze as described above. This is ideal for grab-and-bake convenience.
Pro tip: For the freshest biscuits, bake the dough just before serving and add lemon curd after cooling if storing assembled biscuits in the freezer.
Reheating Instructions
To revive stored Lemon Curd Biscuits and enjoy their original texture:
- Oven Reheat: Preheat oven to 300°F (150°C).
- Place biscuits on a baking sheet lined with parchment.
- Heat for 5-7 minutes until warm throughout.
- Avoid microwaving, which can make biscuits tough or soggy.
By following these Storage and Make-Ahead Tips, we keep our Lemon Curd Biscuits tasting fresh and delicious whether enjoyed immediately or saved for later.
Variations and Tips
Flavor Variations for Lemon Curd Biscuits
To customize our lemon curd biscuits and add delightful twists, consider these variations:
- Berry Infused Lemon Curd: Fold fresh raspberries or blueberries into the lemon curd before filling the biscuits. This adds a burst of color and natural sweetness.
- Lavender Lemon Biscuit: Add 1 teaspoon of dried culinary lavender to the dry ingredients for a subtle floral aroma that complements the citrus.
- Ginger Lemon Curd: Stir in ½ teaspoon of grated fresh ginger into the lemon curd for a warm, spicy note.
- Almond Biscuit Base: Replace ¼ cup of all-purpose flour with almond flour to add nuttiness and a tender crumb.
Tips for Perfect Lemon Curd Biscuits
To ensure our lemon curd biscuits turn out perfectly every time, keep these key tips in mind:
| Tip | Description |
|---|---|
| Use Cold Ingredients | Keep butter and buttermilk chilled to achieve flaky, tender biscuits. |
| Don’t Overmix the Dough | Combine wet and dry ingredients until just incorporated to avoid toughness. |
| Chill the Dough Before Baking | Refrigerate dough 15-20 minutes to enhance flakiness and ease rolling. |
| Uniform Biscuit Size | Use a biscuit cutter of about 2.5 inches diameter for even baking. |
| Preheat Oven Properly | Oven temperature at 425°F (220°C) ensures a golden crust and fluffy interior. |
| Fill Just Before Baking | Fill biscuits with lemon curd right before baking to prevent sogginess. |
Storage and Reheating Reminders
- Storage Duration: Store biscuits cooled in an airtight container at room temperature up to 2 days; refrigerate for up to 5 days.
- Freezing Option: Wrap biscuits individually and freeze for up to 3 months. Thaw at room temperature before reheating.
- Reheating Method: Warm biscuits in a 350°F (175°C) oven for 5–7 minutes to regain flakiness. Avoid microwaving as it softens texture.
Serving Suggestions to Enhance the Experience
“A perfect pairing elevates every bite.” We recommend:
- A light dusting of powdered sugar for a delicate sweetness.
- A dollop of whipped cream or a smear of clotted cream for added richness.
- Fresh seasonal berries like strawberries or blackberries to complement lemon’s zest.
- Enjoy biscuits alongside a freshly brewed cup of tea or coffee to complete a classic afternoon treat.
By exploring these variations and tips, we can master the art of lemon curd biscuits and tailor them perfectly to any taste preference or occasion.
Conclusion
Lemon curd biscuits bring a bright twist to classic baking that’s sure to impress every time. With just a few simple ingredients and some thoughtful preparation, we can create a treat that’s both elegant and comforting.
Whether for a special occasion or a cozy afternoon, these biscuits offer a perfect balance of buttery richness and zesty freshness. By following the tips and variations we’ve shared, we can easily customize them to suit any taste or event.
Enjoying these biscuits with a cup of tea or coffee turns any moment into something memorable. Let’s keep baking and savoring the delicious results!
Frequently Asked Questions
What are lemon curd biscuits?
Lemon curd biscuits are soft, flaky biscuits filled with tangy, homemade lemon curd. They combine buttery richness with zesty citrus flavor, making a delicious treat for tea time or gatherings.
What ingredients do I need to make lemon curd biscuits?
You’ll need all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, buttermilk, an egg, vanilla extract for the biscuits, and egg yolks, sugar, fresh lemon juice, lemon zest, and butter for the lemon curd.
What kitchen tools are required to bake lemon curd biscuits?
Essential tools include measuring cups, mixing bowls, whisk, pastry cutter, rolling pin, biscuit cutter, baking sheet, and a heavy-bottomed saucepan for lemon curd. A fine mesh sieve is optional for smooth curd.
How should I prepare before baking lemon curd biscuits?
Chill the butter, pre-measure dry ingredients, use cold buttermilk, and preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper and space biscuits to allow rising.
What is the baking time and temperature for lemon curd biscuits?
Bake the biscuits at 425°F (220°C) for 12-15 minutes until they turn golden brown. Let them cool briefly on a wire rack before serving.
How do I store lemon curd biscuits to keep them fresh?
Store cooled biscuits at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Keep lemon curd separately if possible.
Can I make lemon curd or biscuit dough in advance?
Yes. Lemon curd can be made up to a week ahead, and biscuit dough can be prepared a day in advance and chilled until ready to bake.
What is the best way to reheat lemon curd biscuits?
Reheat biscuits in a preheated oven rather than a microwave. This method helps maintain their flaky texture without making them soggy.
Are there variations to the standard lemon curd biscuit recipe?
Yes. You can add berry-infused lemon curd, dried lavender, or substitute almond flour for a nuttier biscuit base. Adjust fillings and flavorings to customize.
How should I serve lemon curd biscuits?
Serve them warm or at room temperature with whipped cream, powdered sugar, or fresh berries. Pair them with tea or coffee for a delightful treat.