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Lemon Cream Shortbread Biscuit Recipe

This easy Lemon Cream Shortbread Biscuit recipe has a 4-ingredient lemon cream that is sandwiched between two melt in your mouth shortbread biscuits.
Course Dessert, Snack
Cuisine Australian
Keyword lemon, lemon cream, shortbread
Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 44 minutes
Servings 16 biscuits
Calories 214kcal

Equipment

  • Rectangle cookie cutter measuring 6cm length x 4cm width (2 inches x 1.5 inches) or a pizza/flat edge pastry wheel

Ingredients

Shortbread Biscuits

  • 180 g unsalted butter, softened to room temperature
  • 1/2 cup (70g) icing/powdered sugar
  • 2 Tbsp finely grated lemon zest
  • 1 egg yolk, at room temperature, from one large egg
  • 1 1/4 cups (190g) plain all purpose flour scoop & leveled
  • 1/4 cup (40g) cornflour or arrowroot flour

Lemon Cream Filling

  • 1 1/2 cups (225g) icing sugar/powdered sugar
  • 60 g unsalted butter, melted
  • 1 tsp finely grated lemon zest
  • 2 Tbsp freshly squeezed lemon juice, approx. 1 medium lemon

Instructions

Shortbread Biscuits

  • Preheat oven to 180ºC (350ºF). Line a large baking tray with baking/parchment paper. Set aside.
  • In a large mixing bowl, using electric hand beaters, or using the bowl of a stand mixer with the paddle attached, add softened butter, sugar and zest.
  • Beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
  • Add egg yolk and beat until incorporated, about 10 seconds.
  • Sift over the flour and arrowroot flour (or cornflour if using).
  • Beat until incorporated and it begins to form a soft crumbly dough. Turn off the beaters and using your hands or a wooden spoon/spatula, bring the dough together.
  • Lightly flour your bench top or a large board.
  • Transfer dough onto a floured surface and lightly knead to bring it together. Flatten it out slightly into a thick round disc. Wrap in plastic wrap and refrigerate for 1 hour.
  • Remove dough from the refrigerator and let stand at room temperature for 10 minutes so it’s easier for you to roll out.
  • Lightly dust a rolling pin with flour.
  • Roll out the dough into a large circle that is 5mm (0.5cm) in thickness.
  • Take a rectangle cookie cutter and cut out biscuits. If you don’t have a rectangle cookie cutter, simply use a pizza/pastry wheel, and cut out rectangles with the same measurements as the cookie cutter.
  • Place on the lined tray, leaving a small gap between each biscuit. Repeat with remaining dough, re-rolling any excess to cut out more biscuits.
  • Bake for 12-14 minutes or until lightly golden around the edges. Check them at 12 minutes as some biscuits can bake faster than others.
  • Remove from the oven and allow to cool on the tray for 10 minutes.
  • Transfer biscuits to a wire rack to cool completely.

Lemon Cream Filling

  • In a medium-sized mixing bowl, add icing sugar, melted butter, lemon zest, and juice. Use a whisk to mix it altogether until well combined, it will turn thick. Continue to whisk until smooth and no lumps of sugar remain.
  • Prepare a piping bag fitted with a small-medium round tip. Spoon the cream into a piping bag. You can also spoon the cream onto the biscuits instead of piping.
  • Dollop or pipe approx. 1 1/2 teaspoons of cream onto the underside of one biscuit (refer to the above images for a visual).
  • Take another biscuit and gently press down on the cream and sandwich the biscuits together, ensuring the cream does not ooze out but has spread out evenly.
  • Place back on the wire rack or a large tray/board. Repeat with remaining biscuits.
  • Serve and enjoy!

Notes

Ensure your butter and egg is at room temperature before making your dough. This helps all of your ingredients to blend together seamlessly.
Chill your dough before rolling it out, as it is soft and won’t roll easily before refrigerating. It needs to be refrigerated for 1 hour
When adding the lemon cream to your shortbread biscuits, you can use a piping bag or a teaspoon to spread it out.
Store lemon cream shortbread biscuits in an airtight container, in the pantry at room temperature for up to 1 week. 
Store lemon cream biscuits in the refrigerator during the summer months if your home is humid as the lemon cream filling can begin to melt.
 

Nutrition

Calories: 214kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 27mg | Potassium: 20mg | Fiber: 1g | Sugar: 15g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg