Lemon Curd Biscuits

Lemon Curd Biscuits

Age suitable:
12 months +

Calcium rich, Gluten Free, Protein rich, Soy free, Vegetarian

5 stars

About the recipe

These protein-rich lemon curd biscuits are a family-friendly, freezer-friendly snack made with nourishing ingredients like almond meal, spelt flour, and real lemon. Gluten-free option included!

A delicious, zesty twist on a classic treat! These lemon curd biscuits strike the perfect balance of sweet and tangy, with a rich buttery base and a silky, golden lemon centre. Made with wholesome ingredients like almond meal, egg yolks, and just the right touch of honey, they’re protein-packed and nourishing enough to share with little ones (if they make it that far!).

Perfect for morning tea, lunchboxes, or a wholesome dessert, these biscuits are easy to make and freeze beautifully—though we doubt they’ll last that long.

Serving Suggestions:

  • Delicious on their own as a snack
  • Serve alongside fruit and yoghurt as part of a morning tea platter
  • Leftover lemon curd? Try it on pancakes, toast, or stirred into porridge!

Age Suitability:

✔ Suitable from 12 months+
✔ Honey should be avoided before 12 months
✔ Can be a great high-protein snack for toddlers and older kids

Storage Tips:

  • Store in an airtight container for 3–4 days
  • Freeze the dough prior to baking, or freeze fully baked biscuits (allow to cool completely before freezing)
  • Lemon curd can be stored in the fridge for 5–7 days in a sealed jar
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Ingredients

Lemon Curd:

5 egg yolks

2 tbsp honey

3 tbsp lemon juice (roughly 1 juicy lemon)

120g butter

 

Biscuit Dough:

1 cup almond meal

¾ cup white spelt flour

50g butter

1 egg

1½ tbsp honey or maple syrup

½ tsp baking powder

Pinch of salt

Method

Preheat oven to 170°C (fan-forced). Line a baking tray with baking paper.

Make the Lemon Curd:
In a small saucepan, whisk together the egg yolks, honey, lemon juice and butter.
Place over low heat, stirring constantly until the mixture thickens (around 5–7 minutes).
It’s ready when it coats the back of a spoon. Set aside to cool slightly.

Prepare the Biscuit Dough:
In a bowl, mix together almond meal, spelt flour, baking powder and salt.
Gently melt the butter and honey together on the stove over low heat.
Crack the egg into the dry mix and stir, then pour in the melted butter and honey mixture. Mix to combine.

Shape the Biscuits:

Roll the dough into small balls and place on the prepared tray. Press each one down slightly and use your finger to make a small indent in the centre of each.

Fill & Bake:
Spoon a little lemon curd into each indent. Bake for approximately 12 minutes, or until lightly golden.

Ingredient Swaps:

  • Gluten-Free? Use 1¼ cups almond meal + ¾ cup tapioca flour in place of spelt
  • Dairy-Free? Use coconut oil in place of butter (texture may vary slightly)
  • No honey? Maple syrup works well
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