Lemon Curd and Raspberry Tea Biscuits

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

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


  • 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


  1. Sarah says

    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.

  2. Anonymous says

    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!

    • says

      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. says

    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. says

    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?

    • Baker Bettie says

      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.

  5. says

    Thank you for participating in the Cookie Party at LifeScoops. These cookies are definitely delicious. I have added these to Pinterest (http://pinterest.com/hishema/cookies/)


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