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, or served with a lemon posset, and if you need it here is a guide on how to make the perfect cup of tea.
Lemon "Fork" Biscuits with a cream cheese filling
Ingredients
For the biscuits / cookies
- 40 g golden caster sugar
- 80 g butter ((softened or soft baking margarine))
- 100 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 (optional) filling
- 1 tbs full fat cream cheese
- 1 tbs lemon curd
- 1 tbs icing sugar ((sifted))
Instructions
For the biscuits / cookies
- Preheat the oven to GM4 / 350F / 180C
- Using a handheld or stand mixer cream the sugar 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.
Notes
- This recipe is 2 Weight Watchers Smart Points per portion
I found my lens cap on the cooling rack!
How to make homemade microwave lemon curd – ideal for filling these biscuits
Becky Thorn
Oh Helen, these take me back! My Mum and Nana used to make these all the time. Thank you, you have jogged my memory. I’m off to the cupboard now to see if I have the bits and bobs to make a batch now.
Helen
Yay! Nothing like nostalgic baking is there! I had forgotton how much I loved these, of course they were never filled in those days.
Jen @ BlueKitchenBakes
They look lovely. As I won some Whitworths sugar this week I think I’ll have to give these a go :)
Gill
Oh, bother I saw these too late. My Nanna loves biscuits like these
KARA CAMERON
These look absolutely gorgeous. Must try this one out for myself.
Ren
They look delicious Helen. Could eat them all up easily.
Helen
This is the problem facing food bloggers.
Nayna Kanabar
These look so delicious and very versatile as you could adapt the flavours to your taste.
Helen
I think a Seville orange one filled with marmalade would be delicious.
Munchies & Munchkins
These look so good. I m a sucker for a lemon biscuit and the cream cheese filling definitely takes it up a notch!
Helen
I love them. the filling is optional, but makes them far more special.
Claire @foodiequine
These are my kind of biscuits. Love the sharpness of lemon. I could probably eat the filling on its own with a spoon!
Helen
I’ve not made them for ages. They are lovely so short, with that creamy filling.
Jagruti
These biscuit looks so tempting ..love to have it with cuppa . so yummy !
Helen
I do think that filling makes a biscuit.
Tricia L
I adore lemon flavour, so these sounded just my thing. Made them and I am guilty of devouring the whole batch with a little help from my husband within 24 hours! They are utterly moreish.
Amanda
What a wonderful idea to make the cream cheese filling. Making me hungry just looking at the pictures.
Sienna Davis
Just made these with Gluten free flour, I had to add a lot extra to get the right consistency at the end but im super excited to try them :)
Helen
Hi Sienna, thanks for letting me know – I need to add a GF flour test for the next time I make these.