Mary Berry’s Lemon Cookies are a zesty, buttery treat that offers a refreshing citrus burst and a perfectly crisp, “short” texture. Ideally the lemon zest should be finely grated to ensure the essential oils are evenly distributed throughout the dough without creating large, bitter pieces.
Mary Berry Lemon Cookies Recipe Ingredients
- 100g butter, softened
- 100g caster sugar
- 1 large egg yolk
- 1 lemon, finely grated zest only
- 200g plain flour
- 1 tbsp lemon juice (for the dough)
For the Lemon Glaze (Optional):
- 50g icing sugar
- 1 to 2 tsp lemon juice
How To Make Mary Berry Lemon Cookies Recipe
- Preheat and Prep: Preheat your oven to 180C (160C fan/Gas 4). Line two large baking trays with non-stick baking parchment.
- Cream the Base: In a large bowl, beat the softened butter and caster sugar together until the mixture is light, fluffy, and pale.
- Add Aromatics: Stir in the egg yolk, lemon zest, and 1 tablespoon of lemon juice. Beat well until the liquid is fully incorporated into the creamed butter.
- Form the Dough: Sift in the plain flour. Use a wooden spoon or your hands to bring the mixture together into a firm, smooth dough. If the dough feels too sticky, wrap it in cling film and chill in the fridge for 15 minutes.
- Roll and Cut: On a lightly floured surface, roll the dough out to a thickness of about 0.5 cm (1/4 in). Use a 6 cm (2 1/2 in) round cutter to stamp out about 20 biscuits.
- Bake: Place the rounds on the prepared baking trays, leaving a small gap between each. Bake for 10 to 12 minutes, or until the edges are just beginning to turn a very pale golden brown.
- Cool: Leave the cookies to firm up on the trays for 5 minutes, then transfer them to a wire rack to cool completely.
- Ice (Optional): Mix the icing sugar with enough lemon juice to create a thin, pourable glaze. Drizzle or brush over the cooled cookies and leave to set.
Recipe Tips
- Finely Grated Zest: Use a microplane or the fine side of a box grater for the lemon. You want the flavor of the zest without the texture of long strands.
- Cold Hands: If you find the dough is getting too soft while rolling, it is likely the butter is melting from the heat of your hands. Pop the dough back in the fridge for 10 minutes to firm up the fat.
- Uniform Thickness: To ensure even baking, use rolling pin spacers or “guiding sticks” to make sure every cookie is exactly 0.5 cm thick.
- Avoid Over-baking: These biscuits should remain relatively pale. If they become dark brown, the delicate lemon flavor will be masked by a toasted, burnt sugar taste.
What To Serve With Mary Berry Lemon Cookies
Lemon cookie pairings are bright, citrusy additions frequently served at afternoon tea or as a light refreshment on a summer day. Ideally the lemon icing should be allowed to set completely at room temperature to provide a smooth, professional finish that doesn’t smudge when the biscuits are stacked.
- A hot cup of Earl Grey tea with a slice of lemon
- Mary Berry Strawberry Meringue Roulade
- A glass of homemade cloudy lemonade
- A scoop of raspberry sorbet for a tart dessert pairing
How To Store Mary Berry Lemon Cookies
- Room Temperature: Store the cooled, set cookies in an airtight tin for up to 5 days. They stay crisp best if kept away from moisture.
- Refrigerate: Do not refrigerate these cookies, as the moisture in the fridge will cause the icing to become sticky and the biscuit to lose its snap.
- Freeze: You can freeze the uniced cookies for up to 2 months. Thaw at room temperature and apply the fresh lemon glaze just before serving.
Mary Berry Lemon Cookies Nutrition Facts
- Calories: 115 kcal (per cookie)
- Carbohydrates: 14g
- Protein: 1g
- Fat: 6g
- Fiber: 0.3g
- Sugar: 7g
Nutrition information is estimated per cookie based on 20 servings.
FAQs
Mary Berry typically uses plain flour for these biscuits to ensure a “short” snap. Using self-raising flour will result in a softer, more cake-like cookie that rises slightly.
The egg yolk provides richness and a golden color. You can use a whole egg, but the dough will be much wetter, requiring more flour, which can lead to a tougher biscuit.
Absolutely. Adding 1 tablespoon of blue poppy seeds to the dough along with the flour creates a classic “Lemon and Poppy Seed” variation that adds a lovely crunch.
Try More Recipes:
- Mary Berry Lemon Meringue Roulade Recipe
- Mary Berry Lemon Biscuits Recipe
- Mary Berry Lemon and Blueberry Cake Recipe
Mary Berry Lemon Cookies Recipe
Description
A classic, crisp British lemon biscuit featuring a buttery dough and a zesty citrus glaze.
Ingredients
Instructions
- Cream butter and sugar until light and pale.
- Beat in the egg yolk, lemon zest, and juice.
- Fold in the flour to form a firm dough.
- Roll out to 0.5 cm thickness on a floured surface.
- Cut into 6 cm rounds and place on lined trays.
- Bake at 180C for 10–12 minutes until pale golden at the edges.
- Cool on a wire rack and glaze with icing sugar mixed with lemon juice if desired.
Notes
- This is the original “Lemon Biscuit” recipe from Mary Berry’s “Baking Bible.”
- Ensure the butter is at room temperature but not oily for the best creamed texture.
- You can zest the lemon directly into the sugar to help the oils infuse more deeply.
