Easy Kids friendly On-the-go Recipes Spring Summer The Great Irish Bake

Lemon sandwich biscuits

May 28, 2026

20 mins Cook

1326

These buttery lemon sandwich biscuits are crisp, light, and filled with smooth vanilla buttercream and tangy lemon curd. Finished with a drizzle of white chocolate, they make an elegant homemade treat that’s perfect for afternoon tea, gifting, or special occasions.

Want more summer goodness? Click here to explore more delicious seasonal recipes!

Lemon sandwich biscuits

agnesgempackfoods-ie

prep time

1hr 40 mins

cooking time

20 mins

servings

total time

Lemon Sandwich Biscuits

Equipment

Mixing bowl
Measuring scales or measuring cups/spoons
Zester or fine grater
Knife and chopping board
Cling film
Rolling pin
Non-stick parchment paper
6cm round biscuit cutter
2 baking trays
Cooling rack
Electric hand mixer or whisk
Spatula or palette knife
Small microwave-safe bowl or heatproof bowl (for melting chocolate)
Spoon or piping bag for drizzling

Ingredients

For the biscuits:
Gem plain flour, plus extra for dusting
125g Gem caster sugar, plus extra for sprinkling
200g butter, cold
2 lemons zest, cut into cubes
2 egg yolks
For the buttercream:
130g Gem icing sugar
60g unsalted butter, softened
2 tbsp whole milk
To decorate:
50g lemon curd
40g Gem white chocolate chip, melted

Instructions

Preheat the oven to 190˚C/170˚C fan/ gas mark 3. Line two baking trays with parchment paper.

In a bowl, combine the flour, caster sugar, cubed butter and lemon zest. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.

Add the egg yolks and mix until a dough is formed. Wrap in cling film and place in the fridge for one hour.

Roll the dough out between two sheets of non-stick parchment paper to 1cm thick.

Using a 6cm biscuit cutter, cut out 20 biscuits and transfer to the prepared trays, spacing them about 2cm apart. Bake for about 20 minutes or until golden brown and crisp. Leave to cool completely.

For the buttercream, beat together the icing sugar and butter until light and fluffy. Beat in the milk until combined.

To decorate, spread a layer of icing onto the base of half of the cooled biscuits. Spread each one with one teaspoon of lemon curd, then sandwich together with the remaining biscuits.

Drizzle with melted white chocolate, then leave to set for at least one hour.