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Lemon Curd and Poppy Seed Biscuits


Rich, buttery and zesty, these lemon curd and poppy seed cookies taste amazing and are super easy to make. Perfect for a rainy days baking to top up the cookie jar or to store in the freezer.


Makes 12 approximately


250g/8oz Butter
200g/7oz Caster Sugar (plus extra for sprinkling) 1 Egg
1 Tsp Vanilla Extract
2 Tsp Lemon Juice
450-500g/15-17oz Plain Flour
3 tbsp poppy seeds
5 Tbsp Lemon Curd


Here’s how:

Preheat your oven to 180C/350F/Gas Mark 4. Beat the butter, sugar, egg, Vanilla extract and lemon juice together in a large bowl until light and fluffy.

Spoon in the Lemon curd and mix gently, then begin to fold in the flour. The exact amount of flour needed can vary slightly depending on the thickness of your lemon curd. Eventually you will need to knead the dough with your hands to fully combine. You will have the right consistency when the dough is coming cleanly away from the sides of the bowl.

Roll out to about 1cm thick. Then cut out into whatever shapes you like. Place onto a baking tray and cook for approx 13 minutes until lightly golden on top. Sprinkle with a little extra caster sugar before cooling.


Recipe by Peter Sidwell

Lemon and Poppy Seed Biscuits

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