Mary Berry’s Lemon Biscuits are light, crisp, and delicately flavored with fresh lemon. These biscuits are perfect for afternoon tea, as a quick snack, or as a sweet treat for lemon lovers. With a simple ingredient list and quick prep time, they’re ideal for both beginner and experienced bakers looking to make something elegant and refreshing.
What Are Mary Berry Lemon Biscuits?
Mary Berry’s Lemon Biscuits are thin, crispy biscuits with a refreshing lemon flavor that comes from fresh lemon zest and juice. These biscuits are easy to make, with a buttery texture that’s complemented by the tangy sweetness of lemon. Perfectly balanced in flavor, they’re a great accompaniment to tea or coffee.
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Why You Should Try This Recipe
- Refreshing Lemon Flavor – A bright citrus taste that’s not too overpowering.
- Quick and Easy to Make – Requires simple ingredients and minimal time.
- Light and Crisp Texture – A perfect balance of buttery crispness.
- Ideal for Tea Time – Complement tea or coffee beautifully.
- Elegant and Customizable – Great for gifts or special occasions.
Ingredients Needed to Make Mary Berry Lemon Biscuits
Here’s what you’ll need to make these lovely lemon biscuits:
- All-Purpose Flour (1 ¼ cups) – Provides structure for the biscuits.
- Butter (½ cup, softened) – Adds richness and a delicate texture.
- Granulated Sugar (½ cup) – Sweetens the biscuits and gives a slight crunch.
- Lemon Zest (from 1 lemon) – Provides natural lemon flavor and aroma.
- Lemon Juice (1-2 tbsp) – Adds tartness to balance the sweetness.
- Baking Powder (½ tsp) – Helps the biscuits achieve a light texture.
- Salt (a pinch) – Enhances the flavors.
Optional Glaze
- Powdered Sugar (½ cup) – Sweetens the glaze.
- Lemon Juice (1-2 tsp) – Adds lemony tartness to the glaze.
Equipment Needed
- Mixing Bowl – For combining ingredients.
- Electric Mixer or Hand Whisk – To cream the butter and sugar.
- Rolling Pin – For rolling out the dough.
- Cookie Cutter (2-inch) – For cutting the biscuits into rounds.
- Baking Sheet – For baking the biscuits.
- Parchment Paper – To prevent sticking.
Instructions to Make Mary Berry Lemon Biscuits
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Form the Dough: Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms. If the dough is too soft, chill it in the refrigerator for 10-15 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to about ¼-inch thickness.
- Cut Out Biscuits: Use a 2-inch cookie cutter to cut out rounds, then place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Biscuits: Bake for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as they should remain light in color.
- Cool and Glaze (Optional): Allow the biscuits to cool on a wire rack. For an optional glaze, mix powdered sugar with a small amount of lemon juice until smooth, then drizzle over the cooled biscuits.
What Goes Well with Mary Berry Lemon Biscuits
- Tea or Coffee – Perfect pairing for a classic tea time.
- Fresh Berries – Raspberries, blueberries, or strawberries complement the lemon flavor.
- Lemon Curd – Adds an extra layer of lemony goodness.
- Whipped Cream – A light, creamy contrast to the crisp biscuits.
- Ice Cream – Serve alongside vanilla or lemon ice cream for a refreshing dessert.
- Mint Leaves – A fresh garnish for extra elegance.
Expert Tips for Making the Best Mary Berry Lemon Biscuits
- Use Fresh Lemon Zest – Fresh lemon zest brings out the best flavor; avoid bottled lemon juice if possible.
- Chill the Dough if Needed – If the dough is too sticky, chill it for easier rolling and cutting.
- Do Not Overbake – Watch closely, as they should remain pale with a light golden edge.
- Try a Glaze – A simple lemon glaze can enhance the flavor and make the biscuits look lovely.
- Store Properly – Store in an airtight container to maintain crispness.
Easy Variations of Mary Berry Lemon Biscuits
- Lemon and Lavender – Add ½ teaspoon of culinary lavender for a floral twist.
- Lemon and Almond – Add a few drops of almond extract to the dough for a nutty flavor.
- Lemon Poppy Seed – Mix in 1 teaspoon of poppy seeds for a delightful crunch.
- Orange or Lime Zest – Substitute lemon zest with orange or lime zest for a different citrus flavor.
- Dusted with Powdered Sugar – Skip the glaze and dust with powdered sugar for a simple finish.
- Ginger and Lemon – Add ¼ teaspoon of ground ginger to the dough for a hint of warmth.
Best Practices to Store Mary Berry Lemon Biscuits
- Room Temperature – Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for Extended Freshness – Store in the fridge for up to 1 week, allowing them to reach room temperature before serving.
- Freeze for Future Use – Freeze the biscuits in an airtight container for up to 1 month. Thaw at room temperature before enjoying.
Best Practices to Reheat Mary Berry Lemon Biscuits
- Oven Method – Reheat in a 300°F (150°C) oven for 3-5 minutes to refresh the texture if needed.
- Avoid Microwave – The microwave can make biscuits soft rather than crisp.
How Can I Make Mary Berry Lemon Biscuits Healthier?
- Reduce Sugar – Decrease the sugar slightly for a less sweet biscuit.
- Whole Wheat Flour – Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Add Seeds – Add chia or flaxseeds for extra nutrients.
- Use Low-Fat Butter – Use a lower-fat butter substitute if desired.
Nutrition Value (per serving)
- Calories: 90
- Fat: 5g
- Carbohydrates: 10g
- Protein: 1g
- Fiber: 0g
Final Words
Mary Berry’s Lemon Biscuits are a delightful, zesty treat with a crisp texture and refreshing lemon flavor. Perfectly suited for tea time or as a light dessert, these biscuits bring a burst of citrusy brightness to any occasion. With their ease of preparation and elegant flavor, they’re sure to become a favorite in your baking repertoire. Enjoy the delicate crunch and lemony zing of these beautiful biscuits!
More By British Baking Recipes
- Mary Berry Lemon Drizzle Traybake
- Mary Berry Rock Cakes
- Mary Berry Eccles Cakes
- Mary Berry Orange And Lemon Cake
Mary Berry Lemon Biscuits
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: Makes about 20 biscuits
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Biscuits are thin, crispy biscuits with a refreshing lemon flavor that comes from fresh lemon zest and juice. These biscuits are easy to make, with a buttery texture that’s complemented by the tangy sweetness of lemon. Perfectly balanced in flavor, they’re a great accompaniment to tea or coffee.
Ingredients
Here’s what you’ll need to make these lovely lemon biscuits:
- All-Purpose Flour (1 ¼ cups) – Provides structure for the biscuits.
- Butter (½ cup, softened) – Adds richness and a delicate texture.
- Granulated Sugar (½ cup) – Sweetens the biscuits and gives a slight crunch.
- Lemon Zest (from 1 lemon) – Provides natural lemon flavor and aroma.
- Lemon Juice (1-2 tbsp) – Adds tartness to balance the sweetness.
- Baking Powder (½ tsp) – Helps the biscuits achieve a light texture.
- Salt (a pinch) – Enhances the flavors.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Form the Dough: Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms. If the dough is too soft, chill it in the refrigerator for 10-15 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to about ¼-inch thickness.
- Cut Out Biscuits: Use a 2-inch cookie cutter to cut out rounds, then place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake the Biscuits: Bake for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as they should remain light in color.
- Cool and Glaze (Optional): Allow the biscuits to cool on a wire rack. For an optional glaze, mix powdered sugar with a small amount of lemon juice until smooth, then drizzle over the cooled biscuits.
