Lemon Clouds

Clare Chambers


These biscuits are incredibly delicate and melt in the mouth. The Lemon icing gives them a bit of a kick.


☆☆☆☆☆ 0 votes

33 filled biscuits
30 Min
10 Min


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8 oz
buter - softened
2 1/4 oz
icing sugar (confectioner's)
1 tsp
lemon juice
zest of one lemon
7 oz
plain flour (all purpose)
2 1/4 oz
cornflour (corn starch)


3 oz
butter - very soft
8 oz
icing sugar (confectioner's)
2 Tbsp
Lemon Curd
1 Tbsp
warm milk

How to Make Lemon Clouds


  • 1Tips: Put baking tray in fridge to cool before mix dough Between batches wash and dry baking tray and place in freezer for about 5 minutes.

    Any biscuits that do not press correctly pick up the dough and add back into spare dough. After each loading of the press do a couple of practice presses straight into bowl with dough in and then scrap excess dough from bottom of press with spatula.

    If you do not have a cookie press use a piping bag / tube and rosette nozzle.
  • 2Pre-heat oven to 175C. Using electric hand held mixer cream butter until smooth and paler in colour. Add sugar, lemon juice and zest and mix until smooth.
  • 3Sift together flour and cornflour, add to butter and combine well until it forms a very soft dough.
  • 4Put some dough in cookie press or piping tube. Press cookies directly onto cooled baking tray.
  • 5Bake for 8 minutes. Cool fully on cooling rack before putting the biscuits together.
  • 6To make the icing (frosting): Using electric hand held mixer cream butter until smooth and paler in colour. Add lemon curd and milk, mix until smooth. Add icing sugar a little at a time and mix well.
  • 7Sandwich the biscuits together and enjoy.

Printable Recipe Card

About Lemon Clouds

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: English
Hashtags: #lemon, #cookie

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