Mary Berry Lemon Biscuits Recipe

These Mary Berry-inspired lemon biscuits are buttery, lightly crisp at the edges, and tender in the middle, with a bright lemon zing that tastes fresh rather than sharp. A simple lemon icing adds a sweet finish and makes them look bakery-pretty with very little effort. The method is straightforward and beginner-friendly, with one short chill to help the biscuits hold their shape. Total time is about 40 minutes, plus cooling.

Ingredients

For the lemon biscuit dough

225g unsalted butter, softened
100g caster sugar
1 large egg yolk
Finely grated zest of 2 lemons
1 tbsp fresh lemon juice
275g plain flour
50g cornflour
Pinch of fine salt

For the lemon icing (optional but lovely)

150g icing sugar, sifted
2 to 3 tbsp fresh lemon juice
Extra lemon zest, for finishing (optional)

How to Make Mary Berry Lemon Biscuits Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Line two large baking trays with baking parchment and place a shelf in the middle of the oven for even baking.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar for 2 to 3 minutes until lighter in colour and fluffy. This helps the biscuits bake with a delicate, tender bite.
Add the lemon: Beat in the egg yolk, then mix in the lemon zest and 1 tablespoon lemon juice. Scrape down the bowl so everything is evenly combined.
Make the dough: Add the plain flour, cornflour, and salt. Mix until you have a soft dough. If it looks crumbly at first, keep mixing gently and it will come together. Avoid overworking to keep the biscuits tender.
Shape: Roll the dough into 24 small balls and flatten slightly, or roll it out to about 6 to 7mm thick and cut out rounds with a cutter. Arrange on the trays with a little space between each biscuit.
Chill: Chill the trays of shaped biscuits for 10 minutes. This quick chill helps them hold their shape and reduces spreading in the oven.
Bake: Bake for 10 to 12 minutes, swapping the trays halfway if your oven has hot spots. You want the biscuits pale with just a light golden edge, as they will firm up as they cool.
Cool: Leave the biscuits on the tray for 5 minutes, then transfer to a wire rack to cool completely before icing.
Ice and set: Mix the icing sugar with 2 tablespoons lemon juice to make a thick, drizzly icing. Add a little more lemon juice, a few drops at a time, until it ribbons off the spoon. Drizzle over the cooled biscuits and let the icing set for 20 to 30 minutes.

Tips

Why did my biscuits spread too much?

This usually comes down to warm dough or butter that was too soft. Chill the shaped biscuits for 10 minutes (or longer if your kitchen is warm), and make sure your baking tray is cool before you add the next batch.

How do I get a stronger lemon flavour?

Use unwaxed lemons and zest them finely so the oils distribute through the dough. You can also add extra zest to the icing, or finish with a pinch of zest over the drizzle while it is still wet.

How do I keep lemon biscuits tender, not tough?

Once the flour goes in, mix just until the dough comes together. Overmixing develops the flour and can make biscuits a little chewy rather than delicate.

How do I stop the icing from running off the biscuits?

Keep the icing on the thick side, and always ice fully cooled biscuits. If it still looks thin, sift in a spoonful of icing sugar to tighten it up.

Serving Suggestions

With a cup of tea, especially Earl Grey or English Breakfast
Alongside fresh berries for a light dessert plate
Pack into lunchboxes as a sweet, lemony treat
Serve with vanilla ice cream for a simple pudding

Storage

Room temperature

Store in an airtight tin at room temperature for up to 5 days. If iced, separate layers with baking parchment to keep the tops neat.

Refrigerator

These biscuits do not need the fridge, but you can refrigerate them if your kitchen is very warm. Bring to room temperature before serving for the best buttery texture.

Freezing

Freeze un-iced biscuits in an airtight container for up to 3 months. Defrost at room temperature, then drizzle with fresh icing once fully thawed. You can also freeze the dough, wrapped well, for up to 2 months and bake from chilled (add 1 to 2 minutes to the bake time).

Nutrition

Calories: 160 kcal
Carbohydrates: 20 g
Protein: 2 g
Fat: 8 g
Saturated fat: 5 g
Sodium: 60 mg

Disclaimer: Nutrition values are estimates and can vary depending on exact ingredients and portion size.

FAQs

Can I make Mary Berry lemon biscuits without cornflour?

Yes. The cornflour helps give a delicate, melt-in-the-mouth texture, but you can swap it for the same amount of plain flour. The biscuits will still be lovely, just a touch less tender.

What temperature should I bake lemon biscuits at in a fan oven?

Bake at 160°C fan (180°C conventional). Keep an eye on them from 10 minutes. You want a pale biscuit with lightly golden edges so they stay tender.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the cleanest flavour and aroma. Bottled will work in a pinch, but the biscuits can taste slightly flatter. If using bottled juice, lean on the zest for freshness.

How do I know when lemon biscuits are baked?

They are ready when the edges are just turning light golden and the centres look set but still pale. They will feel soft straight from the oven, then firm up as they cool.

Can I freeze lemon biscuits with icing?

You can, but the icing may turn slightly sticky after thawing. For the neatest finish, freeze the biscuits plain and add the icing once defrosted.