If you love a biscuit that is light, crisp, and bursting with fresh citrus flavour, this Mary Berry lemon biscuits recipe belongs in your regular baking rotation. Inspired by the classic British baking tradition that Mary Berry champions so well, these buttery lemon biscuits come together in just about 35 minutes using simple pantry staples. Whether you are serving them at afternoon tea, packing them into a biscuit tin for the week, or gifting them to someone who appreciates a homemade treat, they never disappoint.
What makes them special is the balance of buttery shortness and bright lemon zest. There is no overpowering sharpness, just a clean citrus note that lifts every bite. The optional lemon icing takes them from lovely to truly impressive.
Ingredients
For the Lemon Biscuits
- 125g unsalted butter, softened at room temperature
- 100g caster sugar
- 1 medium egg
- Zest of 2 unwaxed lemons (finely grated)
- 1 tablespoon fresh lemon juice
- 200g plain flour, plus extra for dusting
- 25g cornflour
- 1/2 teaspoon baking powder
- A pinch of salt
For the Lemon Icing (Optional)
- 150g icing sugar, sifted
- 2 to 3 tablespoons fresh lemon juice
- Extra lemon zest, for garnishing
How to Make Mary Berry Lemon Biscuits Recipe
Follow these simple steps for perfect results every time:
- Preheat and prepare. Set your oven to 180°C (160°C fan / Gas Mark 4). Line two baking trays with non-stick baking parchment.
- Cream the butter and sugar. Place the softened butter and caster sugar in a large mixing bowl. Beat together using an electric hand mixer or a wooden spoon until the mixture is pale, light, and fluffy. This step is key to getting a tender, crisp biscuit rather than a dense one.
- Add the egg and lemon. Crack in the egg, then add the finely grated lemon zest and the tablespoon of fresh lemon juice. Mix well until everything is combined. The mixture may look slightly curdled at this stage, but it will come together once the flour goes in.
- Incorporate the dry ingredients. Sift in the plain flour, cornflour, baking powder, and salt. Gently fold until a soft dough forms. Do not overwork the dough, as this can make the biscuits tough.
- Chill the dough. If the dough feels soft or sticky, wrap it in cling film and refrigerate for 15 to 20 minutes. This step prevents spreading during baking and makes rolling much easier.
- Roll and cut. On a lightly floured surface, roll the dough out to about 4mm to 5mm thickness. Use a round biscuit cutter (approximately 6cm) to cut out shapes. Re-roll any offcuts and repeat.
- Bake. Place the cut biscuits on the prepared trays, leaving a little space between each one. Bake in the centre of the oven for 10 to 12 minutes, or until the edges are just turning lightly golden. The tops should remain pale.
- Cool completely. Leave the biscuits on the tray for 5 minutes before transferring them to a wire cooling rack. They will crisp up further as they cool.
- Make the icing (optional). Sift the icing sugar into a bowl and stir in the lemon juice, one tablespoon at a time, until you reach a smooth, thick but pourable consistency. Drizzle or spread over the cooled biscuits and scatter over a little extra lemon zest. Allow the icing to set for 20 to 30 minutes before serving.
Tips
How do you get stronger lemon flavour?
Use the zest of unwaxed lemons rather than bottled lemon extract or flavouring. The natural oils in fresh lemon zest give a far brighter, more aromatic citrus flavour. You can also add an extra half teaspoon of zest to the icing for an even more pronounced lemon hit.
Why did my biscuits spread too much?
Spreading usually happens when the butter is too soft or the dough is too warm going into the oven. Always chill the dough for at least 15 minutes before rolling, and make sure your butter is softened but not melted. Also check that your baking powder is fresh, as old leavening can cause unpredictable spreading.
How do you keep biscuits crisp?
Cool the biscuits fully on a wire rack before storing. Any residual steam trapped in a container will make them soft. Store in an airtight tin rather than a plastic bag or container, as tins allow just enough airflow to maintain that satisfying crunch.
Can I make the dough ahead of time?
Yes. Wrap the dough tightly in cling film and refrigerate for up to 24 hours before rolling and baking. You can also freeze the raw dough for up to 2 months. Thaw overnight in the fridge before using.
Serving Suggestions
These lemon biscuits are wonderfully versatile. Here are a few ways to serve them:
- Alongside a pot of Earl Grey or English Breakfast tea for a classic afternoon tea spread
- With a small bowl of lemon curd for dipping or spreading
- Arranged on a tiered cake stand with scones and finger sandwiches for a special occasion
- Crumbled over vanilla ice cream or Greek yogurt for a quick dessert
- Paired with fresh raspberries or blueberries, which complement the citrus beautifully
- Packaged in a cellophane bag with ribbon as a homemade edible gift
Storage
Room Temperature
Store fully cooled biscuits in an airtight tin at room temperature for up to 5 days. Keep them away from strong-smelling foods, as the delicate lemon flavour can absorb other odours. If you have added icing, allow it to set completely before layering the biscuits.
Refrigerator
These biscuits do not need refrigeration, and in fact, the fridge can introduce moisture and soften them. However, if your kitchen is very warm or humid, loosely covered refrigerator storage for up to 7 days is acceptable.
Freezing
Un-iced biscuits freeze well for up to 2 months. Place them in a single layer on a baking tray to freeze solid, then transfer to a zip-lock bag or airtight container with parchment between layers. Thaw at room temperature for about 30 minutes before serving. It is best to freeze without the icing and add it fresh after defrosting.
Nutrition
The following values are approximate and based on a batch of 20 biscuits (one biscuit per serving, without icing):
| Nutrient | Per Biscuit (approx.) |
| Calories | 110 kcal |
| Total Fat | 6g |
| Saturated Fat | 3.5g |
| Carbohydrates | 13g |
| Sugar | 5g |
| Protein | 1.5g |
| Fibre | 0.3g |
| Sodium | 20mg |
Nutrition values will vary depending on the exact brands and quantities of ingredients used.
FAQ’s
Can I use salted butter instead of unsalted?
Yes, salted butter works fine. Simply leave out the pinch of salt in the recipe to avoid the biscuits tasting overly salty.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended, as it gives a brighter, more natural flavour. Bottled lemon juice tends to taste flat by comparison.
What type of flour works best for these biscuits?
Plain flour gives the best crisp, short texture. Self-raising flour will cause them to puff up more, altering the classic snap you want in a lemon biscuit.
Can I make these biscuits gluten-free?
Yes. Swap the plain flour for a good quality gluten-free plain flour blend in the same quantity. Results may vary slightly depending on the brand used.
Can I add poppy seeds to the dough?
Absolutely. A teaspoon of poppy seeds stirred into the dough pairs wonderfully with the lemon zest and adds a subtle texture.
Do I have to use a cutter, or can I roll the dough into balls?
Either method works. Rolling into balls and pressing them flat with a fork creates a more rustic, ridged look. Cookie cutters give a cleaner, more uniform finish.
Final Thoughts
Mary Berry lemon biscuits are the kind of recipe that earns a permanent spot in your repertoire. They are genuinely simple to make, require no specialist equipment, and deliver a result that tastes far more impressive than the effort involved. The crisp, buttery base with its gentle lemon warmth works beautifully on its own, and the optional icing turns them into something worthy of a cake stand at any occasion.
Whether you are a confident baker or just starting out, this recipe is reliable and forgiving. Get the butter and zest right, chill the dough properly, and do not overbake. Follow those three rules and you will have a biscuit tin worth raiding every single time.
