Lemon Biscuit Fingers

Lemon biscuit fingers recipe Lemon biscuit fingers recipe

by Sarah-Kim Watchorn

10 people 40 minutes 5 minutes



  • 200 g Butter , melted
  • 200 g Caster Sugar
  • 2 medium Lemon , zest only
  • 300 g Plain Flour
  • 1 pinch Salt


  • 200 g Caster Sugar
  • 0.5 tsp Cream of Tartar
  • 4 medium Eggs , seperated
  • 1 tbsp Icing Sugar , to dust
  • 150 g Lemon Curd
  • 25 g Plain Flour


  1. Preheat your oven to 180°C. Grease an 8 x 8-inch baking dish and line with parchment paper.
  2. For the biscuit base, mix the ingredients together in a large bowl until combined. Press into the tin and bake until golden (about 20 minutes).
  3. For the topping, whisk the egg whites with the cream of tartar in a freestanding mixer until soft peaks form. Gradually add the sugar while the mixer is still on, add the flour and whisk this at a low speed. Then, fold through the lemon curd.
  4. Reduce the oven temperature to 140°C. Pour your mixture over the biscuit base and place it back in the oven for another 30-35 minutes, it should be nicely golden and risen.
  5. Allow to cool completely, dust with icing sugar, and slice into 10 bars.
Secure payments with: Mastercard Visa