Name: Lemon "Fork" Biscuits with a cream cheese filling
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20
Ingredients: 25 g caster sugar; 25 g fine Demerara sugar; 50 g butter (softened or soft baking margarine); 150 g Self Raising Flour (or plain with a scant teaspoon of baking powder added, sifted); finely grated zest of half a lemon; pinch salt; 1 tbs full fat cream cheese; 1 tbs lemon curd; 1 tbs Whitworths icing sugar (sifted)

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These cream cheese filled lemon biscuits are just what you need at any time of year; cheering in the winter and refreshing in the summer and egg free!

I love baking and using lemon, it is such an adaptable ingredient, these pack a double lemon whammy with both a lemon biscuit and the (optional) lemon cream cheese filling. The lemon biscuits are delightfully short, and delicately flavoured.

I have known these lemon fork biscuits for all my life, my mother used to make them at least once per week when I was a child. The original recipe was from her old orange covered, spiral bound school Domestic Science exercise book (calling it Domestic Science rather than Home Economics does rather date it). Today the book is somewhat dog-eared about the edges and bursting with cuttings taken over the years from various newspapers and magazines.

Here the lemon biscuit recipe is adapted from my mother’s school exercise book, and spruced up with a lemon cheese cream filling. Ideal for teatime, and if you need it here is a guide on how to make the perfect cup of tea.

5 from 3 votes

Lemon "Fork" Biscuits with a cream cheese filling

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Short lemon biscuits filled with lemon cream cheese - makes 20 biscuits, or 10 biscuit sandwiches. These easy to bake lemon biscuits filled with lemon cream cheese are delicious and sure to impress. Perfect for any time of day and egg free!

Course: Biscuit

Cuisine: Baking

Keyword: biscuits, lemon biscuits

Servings: 20

Calories: 60 kcal

Author: Helen Best-Shaw

Ingredients

For the biscuits

25 g caster sugar
25 g fine Demerara sugar
50 g butter softened or soft baking margarine
150 g Self Raising Flour or plain with a scant teaspoon of baking powder added, sifted
finely grated zest of half a lemon
pinch salt

For the filling

1 tbs full fat cream cheese
1 tbs lemon curd
1 tbs Whitworths icing sugar sifted

Instructions

For the biscuits

Preheat the oven to GM4 / 350F / 180C
Using a handheld or stand mixer cream the sugars and butter or margarine together until pale and fluffy.
Add the flour, lemon zest and salt and mix well to form a stiff dough.
Roll into balls of about 2.5cm and space out on a greased baking tray. Press lightly on each one with a fork to slightly flatten.
Bake for about 12 – 15 minutes, depending on the character of your oven until golden.
Allow to cool on the tray for a few minutes before transferring to a cooling rack.

For the filling

With a fork gently mix all the ingredients together. Do not over mix as the filling can become very runny, it should be the consistency of mayonnaise and will firm up after a spell in the fridge.
Sandwich pairs of the lemon fork biscuits together a teaspoon of filling just before serving.

Recipe Notes