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.[amd-zlrecipe-recipe:84]

Lemon Curd and Raspberry Tea Cookies

How to Make Lemon Curd- Homemade Lemon Curd
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Ingredients

3 Lemons
1 1/2 cups sugar
1 stick unsalted butter, softened
4 large eggs
pinch salt

Instructions

  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.
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http://bakerbettie.com/lemon-curd-and-raspberry-tea-biscuits/

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.

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33 comments on “Lemon Curd and Raspberry Tea Biscuits”

  1. 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. You had me at lemon! yum :D
  3. So small and adorable! I'm really tempted to make these now.. :)
  4. Wow, those look amazing! Raspberry and lemon is the best combination.
  5. Drool! Obsessed with raspberry-lemon.
  6. Ohhhhhh, not only are these beautiful! But, they have lemon! Double score!
  7. these look so yummy, and the pictures are sooo pretty!
  8. 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!
    • 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!
  9. These look delicious. Great photos...
  10. So beautiful! (And how I wish I had some right now.)
  11. Nice Post, I like new recipes so I'll be checking back. Like the photography also, Hopefully I can become that skilled with my camera.
  12. Absolutely beautiful! I'm obsessed with lemon curd right now, so this is just perfect. Love it.
  13. 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!
  14. Wow,these are absolutely adorable!!!great job!
  15. 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?
    • 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.
  16. These ook perfect fro a tea party of just Spring in general. A must try!
  17. These look absolutley amazing. I can't wait to try them!
  18. Super cute and they look superdelicious by your pretty pics
  19. 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/)
  20. Pingback: Unique Cookie Recipes

  21. These look good
  22. Sounds good to me................
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  25. 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?
    • 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!
  26. Can you please re-post the cookie portion of the recipe, please? I don't see a "click here" link from your previous response. Thanks!
  27. Hi Better, Enjoyed your baked goodies but unfortunately the raspberry tea biscuits recipe could not be found and neither was there a link at the bottom of the Web page. Would really appreciate if you could reprint the recipe or send it to me via email. Thank you so much! Sincerely Lynn
    • Hmm, I'm not sure what the problem might be as I do see the recipe in the post. Here it is for you though! INGREDIENTS: 3 Lemons, 1 1/2 cups sugar 1 stick unsalted butter, softened 4 large eggs pinch salt INSTRUCTIONS: 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. 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. 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.
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