Mary Berry Lemon Biscuits Recipe

Jump to Recipe Print Recipe

Mary Berry lemon biscuits are light, crisp, and delicately flavoured with fresh lemon zest. These classic biscuits have a buttery texture with a gentle citrus brightness that makes them perfect with tea or coffee. The recipe is simple and beginner friendly, using everyday ingredients and straightforward steps. From start to finish, the biscuits take about 35 minutes to prepare and bake.

Ingredients

For the lemon biscuits

100g unsalted butter, softened
75g caster sugar
1 lemon, finely grated zest
1 tbsp lemon juice
150g plain flour
1 tbsp cornflour
½ tsp baking powder
Pinch of salt

For the lemon icing (optional)

120g icing sugar
2 to 3 tsp fresh lemon juice
Extra lemon zest for decoration

How to Make Mary Berry Lemon Biscuits Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a baking tray with baking parchment so the biscuits bake evenly and do not stick.
Cream the butter and sugar: Place the softened butter and caster sugar in a mixing bowl. Beat together until pale and fluffy. This step helps create a light biscuit texture.
Add the lemon flavour: Mix in the finely grated lemon zest and the lemon juice. Stir well so the citrus flavour spreads evenly through the dough.
Combine the dry ingredients: Add the plain flour, cornflour, baking powder, and a pinch of salt. Mix gently until a soft dough forms.
Shape the biscuits: Roll the dough into small balls about the size of a walnut. Place them on the prepared tray with space between each one. Lightly flatten with the back of a fork or spoon.
Bake the biscuits: Bake in the preheated oven for 12 to 15 minutes until the edges are lightly golden and the centres remain pale.
Cool completely: Leave the biscuits on the tray for 5 minutes, then transfer them to a wire rack to cool fully.
Prepare the icing: Mix icing sugar with lemon juice until smooth and thick. Drizzle or spread lightly over the cooled biscuits and finish with a little extra lemon zest.

Tips

How do you get stronger lemon flavour?

Use freshly grated lemon zest rather than bottled flavouring. Zest contains natural oils that give the biscuits a brighter citrus taste.

Why did my biscuits spread too much?

If the butter is too soft or the dough becomes warm, biscuits may spread. Chill the dough for 10 minutes before baking to keep their shape.

How do you keep biscuits crisp?

Bake until the edges turn lightly golden and allow them to cool completely on a rack. Proper cooling keeps the texture crisp.

Can I make the dough ahead of time?

Yes. Wrap the dough in cling film and refrigerate for up to 24 hours before shaping and baking.

Serving Suggestions

Serve with afternoon tea or coffee.
Pair with lemon curd or whipped cream.
Arrange on a biscuit platter for parties.
Enjoy as a light citrus dessert after dinner.

Storage

Room Temperature

Store the biscuits in an airtight container for up to 5 days. Keep them in a cool, dry place.

Refrigerator

Refrigeration is not usually needed, but iced biscuits can be stored in the fridge for up to 1 week. Bring them to room temperature before serving.

Freezing

Freeze uniced biscuits in a sealed container for up to 2 months. Thaw at room temperature and add icing after defrosting.

Nutrition

Calories: 150 kcal
Carbohydrates: 20g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Sodium: 45mg

Nutrition values are estimates and may vary depending on the exact ingredients used.

FAQs

Can I make these biscuits without icing?

Yes, the biscuits are delicious on their own. The icing simply adds extra sweetness and a stronger lemon flavour.

Can I use bottled lemon juice?

Fresh lemon juice is recommended because it has a brighter flavour, but bottled lemon juice can be used if needed.

Why are my biscuits soft instead of crisp?

They may need a minute or two longer in the oven. Bake until the edges turn lightly golden for the best crisp texture.

Can I freeze the biscuit dough?

Yes. Wrap the dough tightly and freeze for up to two months. Thaw in the refrigerator before shaping and baking.