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+ servings

Melting Moments with Lemon Buttercream

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8
Calories 428 kcal
Author Samantha



  • 180 g salted butter, softened at room temperature
  • 1/4 cup 40g icing sugar, sifted
  • 1 tsp vanilla bean extract
  • 200 g gluten free plain flour, sifted, or regular all purpose flour, I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’*
  • 1/4 cup 40g cornflour, sifted

Lemon Buttercream



  1. Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside.
  2. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. Scraping down the sides as needed.
  3. Sift over flour and cornflour. Beat until well combined and mixture forms a soft dough. NOTE: the dough will be quite smooth/soft, still holding it’s shape when rolled into rounds. If dough is too wet/sloppy, add a little more plain flour until it comes together.
  4. Pick up approx. 2 tablespoons worth of dough (weighing approx. 25g each) and roll into small rounds. Place on lined tray and repeat with remaining dough. Leaving a small 2-inch gap between each to allow for spreading during cooking.
  5. Take a lightly floured fork and gently press the back of the fork down on each round to slightly flatten.
  6. Bake for 8-12 minutes or until very lightly golden around the edges. Some cracks will appear on top.
  7. Remove and cool on tray for 5 minutes.
  8. Carefully transfer to a wire rack to cool completely. Biscuits will be quite delicate to handle when still warm.

Lemon Buttercream

  1. In a mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter. Beat on medium-high for a few seconds until butter turns creamy.
  2. Add 1 cup icing sugar and beat until just combined.
  3. Add remaining 1 cup icing sugar, lemon zest and lemon juice. Beat for 1 minute until light and creamy. NOTE: if needed, add extra lemon juice if mixture is too dry or add more icing sugar if mixture is too wet/sloppy and won’t hold it’s shape.
  4. Spoon frosting into a piping bag fitted with a medium sized open star nozzle.
  5. Pair up cooled biscuits. Recipe makes 8 melting moments.
  6. Pipe frosting on the underside of 1 biscuit in each pair.
  7. Very gently sandwich together with second biscuit.
  8. Serve and enjoy!

Recipe Notes

Store in an airtight container, in the pantry or refrigerated, for 4-5 days.

* I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour.

Nutrition Facts
Melting Moments with Lemon Buttercream
Amount Per Serving
Calories 428 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 61mg20%
Sodium 206mg9%
Potassium 5mg0%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 33g37%
Protein 2g4%
Vitamin A 720IU14%
Vitamin C 1.4mg2%
Calcium 22mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.