Lemon Puff Biscuits 🍋
These Lemon Puff Biscuits are a delightful, zesty treat, perfect for tea time or a light dessert. With crisp, flaky layers of puff pastry, a tangy lemon filling, and a sugary topping, they offer a refreshing burst of citrus flavor with every bite.
Ingredients:
1 sheet of ready-roll all-butter puff pastry
1 large free-range egg white
2 tsp caster sugar (fine granulated)
Juice of 1/2 lemon
Demerara sugar (turbinado) for sprinkling
100g butter, softened (8 tbsp)
200g icing sugar, sifted (1 1/2 cups)
Finely grated zest of one unwaxed lemon
Juice of 1/2 lemon
Directions:
Preheat the oven to 200°C (400°F) or gas mark 6. Line several baking sheets with baking paper and set them aside.
Unroll the puff pastry and cut it into rectangles roughly 1 inch by 3 inches in size. Place the rectangles onto the prepared baking sheets, leaving space between each piece.
In a small bowl, lightly whisk together the egg white, caster sugar, and lemon juice, ensuring the mixture doesn’t become foamy. Using a pastry brush, lightly coat the top of each pastry rectangle with the egg white mixture. Sprinkle each piece generously with demerara sugar.
Bake in the preheated oven for 12 to 15 minutes, or until the pastries are golden brown. Watch them carefully to avoid burning. Once baked, transfer the pastries to a wire rack to cool completely.
To make the lemon filling, beat together the softened butter, sifted icing sugar, lemon zest, and lemon juice until smooth. Be cautious with the lemon juice to achieve a thick, spreadable consistency.
Once the pastries have cooled, carefully split each one in half horizontally. Spread a generous portion of the lemon filling on the bottom half of each pastry and then cover with the top half, sugared side up.
Store any leftovers in an airtight container to maintain freshness.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 12 biscuits