Name: Mary Berry Lemon Biscuits Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Ingredients: 175g plain flour, plus extra for dusting; 75g unsalted butter, cold and cut into small cubes; 75g caster sugar; 1 medium egg yolk; zest of 2 unwaxed lemons; 1 tbsp fresh lemon juice; 1/2 tsp baking powder; a pinch of fine salt; 100g icing sugar, sifted; 1.5 tbsp fresh lemon juice for glaze; 1 tbsp caster sugar for sprinkling (optional)

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These lemon biscuits are crisp at the edges, tender at the centre, and carry a clean, bright citrus flavour that comes through with every bite. A thin dusting of caster sugar on top catches the oven heat and gives each biscuit a lightly caramelised, golden finish.

What makes this version reliable is the balance between butter and flour. The dough comes together easily, rolls without cracking, and holds its shape in the oven. These biscuits suit an afternoon tea spread just as well as a weekend baking session with children. From start to finish, they are ready in around 45 minutes.

Ingredients

For the biscuit dough
175g plain flour, plus extra for dusting
75g unsalted butter, cold and cut into small cubes
75g caster sugar
1 medium egg yolk
Zest of 2 unwaxed lemons
1 tbsp fresh lemon juice
1/2 tsp baking powder
A pinch of fine salt

For the lemon glaze
100g icing sugar, sifted
1.5 tbsp fresh lemon juice

To finish
1 tbsp caster sugar, for sprinkling (optional)

How to Make Mary Berry Lemon Biscuits Recipe

Heat the oven: Set the oven to 180C, fan 160C, gas mark 4. Line two flat baking trays with non-stick baking paper and set aside.
Rub in the butter: Place the flour, baking powder, salt, and cold butter cubes into a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs, this keeps the dough short and light rather than dense.
Add the sugar and zest: Stir in the caster sugar and lemon zest, making sure the zest is evenly distributed through the crumb mixture.
Bring the dough together: Add the egg yolk and lemon juice, then use a table knife to bring the mixture together into a firm dough. If the dough feels too dry, add a few drops of cold water, no more than a teaspoon at a time.
Chill the dough: Wrap the dough in cling film and place in the fridge for 15 minutes. Chilling firms the butter and makes the dough much easier to roll without sticking.
Roll and cut: Lightly flour a clean work surface and roll the dough to about 4mm thickness. Cut into rounds using a 6cm fluted or plain cutter, then transfer to the prepared trays, leaving a small gap between each one.
Bake the biscuits: Place in the centre of the oven and bake for 10 to 12 minutes, until the edges are pale golden and the surfaces look dry and set. They firm up further as they cool, so do not overbake.
Cool completely: Leave on the trays for 5 minutes, then transfer to a wire rack and allow to cool fully before glazing.
Make the glaze: Mix the sifted icing sugar with the lemon juice in a small bowl until smooth and thick enough to coat the back of a spoon. Spoon a small amount onto each cooled biscuit and spread gently to the edges. Leave to set for 20 minutes before stacking.

Tips for the Best Mary Berry Lemon Biscuits

Why are my lemon biscuits spreading too much in the oven?

The dough was likely too warm before baking. If the kitchen is warm, chill the cut biscuits on their trays in the fridge for 10 minutes before putting them in the oven. This keeps the butter solid and prevents excess spreading.

Why do my biscuits come out too hard and dry?

Overbaking is the most common cause. Remove them when the edges are just golden and the centres still look slightly underdone, as they continue to firm up on the hot tray after coming out of the oven.

Why is my biscuit dough crumbling and not coming together?

The egg yolk and lemon juice may not have been enough to bind the crumb, particularly if the flour was packed into the measuring cup. Add cold water a few drops at a time and press the dough firmly together until it holds.

Why is my glaze not setting firmly?

The glaze needs enough icing sugar relative to the lemon juice to set properly. If it stays sticky after 30 minutes, the mixture was too thin. Add a little more sifted icing sugar and stir well before reapplying.

Why can I not taste enough lemon in the biscuits?

The zest carries most of the flavour, so use the full zest of two lemons rather than reducing it. Always use unwaxed lemons and zest them firmly to reach the fragrant yellow layer just below the surface.

Serving Suggestions

Arrange on a tiered cake stand alongside finger sandwiches for a classic afternoon tea spread.
Pair with a pot of Earl Grey or a light Darjeeling, where the bergamot or muscatel notes complement the citrus glaze.
Serve alongside a small bowl of lemon curd and clotted cream for a more indulgent treat.
Stack in a small cellophane bag tied with ribbon for a simple homemade gift at Easter or Mother’s Day.
Crumble over the top of a lemon posset or vanilla panna cotta as a textured finish.

Storage

Room Temperature

Store in an airtight tin or container at room temperature for up to 5 days.

Refrigerator

Biscuits can be kept in a sealed container in the fridge for up to 7 days. Bring them to room temperature for 15 minutes before serving, as the cold can dull the flavour and make them taste slightly stale.

Freezing

Freeze the unglazed biscuits by layering them between sheets of baking paper inside a rigid freezer container, and keep for up to 2 months. Defrost at room temperature for 30 to 40 minutes, then add the glaze once they have fully thawed.

Nutrition

Calories: 118 kcal
Carbohydrates: 16g
Protein: 1.3g
Fat: 5.5g
Saturated Fat: 3.3g
Sodium: 35mg

Nutrition values are estimates and may vary depending on the specific ingredients used and the size of each biscuit cut.

FAQs

Can I use salted butter instead of unsalted butter in this recipe?

Salted butter can be used, but leave out the pinch of salt from the dough. The flavour will be very slightly different, but the texture and structure of the biscuit will not be affected.

Can I make the biscuit dough ahead of time?

The dough can be made up to 2 days in advance and kept wrapped in cling film in the fridge. Roll and cut straight from the fridge, as the cold dough handles well and is less prone to sticking.

Can I use a different citrus fruit instead of lemon?

Orange or lime zest both work well in place of lemon. Use the zest of one large orange or two limes, and swap the lemon juice in the dough and glaze for the corresponding citrus juice to keep the flavours consistent.

What size cutter works best for these biscuits?

A 6cm round cutter gives a good size for a two-bite biscuit that bakes evenly. Larger cutters above 8cm may need an extra 2 to 3 minutes in the oven, so keep an eye on the edges rather than relying on the stated time.

Can I double this recipe for a larger batch?

This recipe doubles without any issues. Use two separate bowls if the mixture is too large to rub together comfortably in one, and bake in batches to avoid crowding the trays.

Conclusion

This Mary Berry lemon biscuits recipe produces a batch of around 20 biscuits with a clean citrus flavour, a short, crisp crumb, and a bright glaze that sets to a smooth finish. The method is straightforward enough for a first-time baker, yet the result is polished enough to serve at a gathering or gift to someone.

The dough is forgiving, the bake time is short, and the lemon glaze pulls the whole biscuit together with a glossy, sharp-sweet coating. Give this a go and leave a comment below to share how yours turned out. If you enjoyed baking these, you might also like the Mary Berry vegetable quiche recipe for a savoury addition to your baking repertoire.