Lemon Curd and Raspberry Tea Biscuits

Baker Bettie Cookies, Sweets 30 Comments

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Lemon Curd and Raspberry Tea Cookies

Honestly, I don’t even know what a “tea biscuit” is or even if it is anything.  But I thought it sounded pretty and fancy so I went with it.

Lemon Curd and Raspberry Tea Cookies

How pretty are these?  Can’t you just imagine ladies sipping their tea and eating these with their crumpets? And speaking of crumpets.  What the heck is a crumpet?! Maybe I need to figure that out and make those sometime.

Lemon Curd and Raspberry Tea Cookies

Anyway, these would be perfect for a bridal or baby shower, or a luncheon, or even Valentine’s Day.

Lemon Curd and Raspberry Tea Cookies

I call these a biscuit instead of a cookie because they really do have that sort of texture. Almost like a short bread.  Sort of crumbly and flaky and not too sweet.  Paired with the sweet and tart lemon curd it is a perfect combination.

Buttery Tea Cookies/Biscuits
  • 3 1/2 cups all-purpose flour
  • 1/2 cup butter, softened and cut into small pieces
  • 2/3 cup sugar
  • 1/2 tsp kosher salt
  • 4 egg yolks
  • 1 tbsp vanilla

  1. Put all of the ingredients into a large bowl and mix until the butter is evenly distributed and the dough is coming together. (At this point I find it easier to use your hands.) If the dough is able to form a ball at this stage then you do not need to add any water. If the dough is still very dry and crumbly add water, 1 tbsp at a time, until it forms into a ball.
  2. Knead dough a few times and form into a ball. Wrap with plastic wrap and let chill in the refrigerator for at least an hour. Meanwhile make the lemon curd.
  3. Preheat oven to 375 degrees.
  4. Divide the dough into 2 parts. Roll out the dough on a lightly floured surface to 1/2 inch thick. Use a 1 1/2 inch round cookie cutter (I used the top of a champagne flute) to stamp out cookies. Bake in a 375 degree oven for 12-16 minutes until lightly browned. Allow to cool before assembling.

Lemon Curd and Raspberry Tea Cookies

How to Make Lemon Curd- Homemade Lemon Curd
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3 Lemons
1 1/2 cups sugar
1 stick unsalted butter, softened
4 large eggs
pinch salt


  1. Using a microplane, remove the zest from the lemons into a large bowl, making sure not to remove the white part. Add the sugar and butter and cream together. Add the eggs one at a time and mix to incorporate. Juice the lemons and beat into the mixture. Mix in the salt.
  2. Pour into a saucepan and cook over medium low heat, stirring constantly, until the mixture begins to thicken. This should take about 10 minutes. Pour through a fine sieve to remove lumps and large pieces of zest. Cool in the refrigerator.
  3. To assemble: Place a dollop of lemon curd on each biscuit and top with a fresh raspberry. Dust with confectioners sugar. Store in the refrigerator if not serving immediately.

Lemon Curd and Raspberry Tea Cookies

Products I used for this recipe…

Disclaimer: Please note that the links below are affiliate links and I will earn a commission if you purchase through those links.

Microplane Premium Series Zester/Grater, Retro Green (Kitchen)

List Price: $14.95 USD
New From: $14.95 USD In Stock
Used from: Out of Stock

New Star Foodservice 42856 Enameled Aluminum Lemon Squeezer, Yellow (Kitchen)

List Price: $6.95 USD
New From: $6.95 USD In Stock
Used from: Out of Stock

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (Kitchen)

List Price: $10.24 USD
New From: $0.50 USD In Stock
Used from: $8.19 USD In Stock

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Comments 30

  1. Sarah

    I would like to live in your pictures please 🙂 They’re beautiful.

    These little tea biscuits sound so good. Thank you for posting this recipe. They’re definitely going on the list of recipes to try.

    1. Post
  2. Anonymous

    Looks yummy as usual! Crumpets are what we Americans call english muffins! We call them crumpets in our house because we’re big dorks (David is to blame)! My mom made them once,…I heard they’re time-consuming but delicious!

    1. Post
      Baker Bettie

      I just looked up some recipes and they don’t look too complicated. I guess you make them on a griddle like a pancake though they have more of an english muffin consistency. Going on my list of must makes!

  3. Amrita

    My English counterparts consider tea biscuits to be their lifeline (almost)….most of the time covered in chocolate, always accompanying some Earl Grey or Darjeeling, sometimes awfully plain and boring…but yours with lemon curd sound (and look!) absolutely yummy!

  4. Melanie

    Can I come live in your kitchen? I wish we could meet in real life so you could teach me everything there is to teach about food photography. Seriously, your photos are GORGEOUS. I could stare at them all day. Have you taken classes or just lots of practice?

    1. Post
      Baker Bettie

      You are too sweet. I have not taken classes. My mother is a photographer so she has taught me a few things. Other than that, I just study other good food photography pictures and practice. If you look back to some of my previous posts you can see that my pictures were terrible not too long ago. They still need improvement, but a good camera and lots of practice has helped a lot.

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  8. Grace Blazak

    I loved the idea of tea biscuits with lemon curd and raspberries! I have tried to find your recipe for the “tea biscuits” with no luck. How can I obtain this recipe to go along with the lemon curd?

    1. Post
      Baker Bettie

      Hi Grace, The recipe is at the bottom of this webpage. If you are looking at it on mobile or tablet you need to click on the “click here for the recipe” button. Hope that helps!

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