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


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


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.

About this Recipe

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