Lemon Curd and Raspberry Tea Biscuits
These tea biscuits are a combination of the best ingredients! Buttery, crisp shortbread cookies are topped with silky lemon curd and fresh raspberries to make the perfect two-bite treat.
This recipe combines some of my favorite things! I can’t get enough of the buttery flavor in a classic shortbread cookie. I then decided to top these cookies with a really tart lemon curd. Next up, is a fresh raspberry on top.
Raspberry and lemon is a classic flavor combination.
What is a tea biscuit?
Having tea and biscuits in the afternoon is very common in the UK. However, the biscuits are not the same that you might be familiar with if you are from the US. In fact, a British biscuit can be sweet or savory like a cookie or a cracker.
British biscuits = American cookies (sweet) or crackers (savory)
So in this recipe, a tea biscuit is actually a small cookie to be enjoyed with a hot cup of tea.
These two-bite treats are perfect for an afternoon tea, brunch, shower, or any gathering. They’re just a little bit fancy to add that special touch.
For the Lemon Curd
- 145 grams (8 large) egg yolks
- 267 grams (1 ⅓ cups) granulated sugar
- ¼ teaspoon kosher salt
- 340 grams (1 ½ cups, 360 milliliters) lemon juice, fresh is preferred over bottled
- 2 teaspoons lemon zest, optional
- 85 grams (6 tablespoons) unsalted butter, cubed
For the Shortbread Cookies
- 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
- 100 grams (½ cup) granulated sugar
- ½ teaspoon kosher salt
- 280 grams (2 ⅓ cups) all-purpose flour
- Fresh raspberries
- Powdered sugar, optional
For the Lemon Curd
- Whisk the egg yolks (145 grams, 8 large) together in a medium bowl and set aside.
- In a medium saucepan, whisk the sugar (267 grams, 1 ⅓ cups), salt (¼ teaspoon), and lemon juice (340 grams, 1 ½ cups) together.
- Heat over medium heat, whisking continuously, until the mixture comes to a boil and thickens.
- Once the mixture has boiled for about 1 minute and has thickened, temper the egg yolks by slowly streaming in about a third of the hot liquid while whisking continuously.
- Add the egg yolk mixture into the pot with the rest of the hot liquid and continue heating on medium heat while whisking continuously. When the mixture comes back to a boil, cook for about 3 minutes longer.
- Pour the curd through a fine mesh sieve into a bowl. Add the lemon zest (2 teaspoons) if using and the butter (85 grams, 6 tablespoons) and whisk to combine.
- Place a piece of plastic wrap right on top of the curd to prevent a film from forming, and place in the refrigerator to cool completely.
For the Cookies
- In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter (226 grams, 1 cup) and sugar (100 grams, ½ cup) until light and fluffy. About 4 minutes.
- Mix in the salt (½ teaspoon).
- Add the flour (280 grams, 2 ⅓ cups) to the mixing bowl and mix on medium/low speed until just incorporated.
- Press the dough out on a piece of parchment paper to about 1 inch (2 ½ cm) thick. Cover and chill the dough in the refrigerator for about 15 minutes.
- Preheat oven to 350°F (175°C).
- Roll the dough out to ½ inch (1 ¼ cm) thick and stamp out with cookie cutters. I used a 1 ½ inch (4 cm) round cutter.
- Place the cutout cookies on parchment lined baking sheets and prick each cookie with a fork several times. Bake for 8-12 minutes until lightly browned and set.
- Allow to cool completely before topping.
- Spoon a dollop of the chilled lemon curd onto each cooled cookie. Don't spoon so much that it runs over the sides. Alternately, you can place the curd in a piping bag with the tip cut off and pipe a dollop of curd onto each cookie.
- Place one raspberry on top of the curd on each cookie.
- Right before serving, sprinkle the tops with a little bit of powdered sugar if desired.
- Serve immediately or store in the refrigerator for up to 4 days. The shortbread will start to soften the longer they stay in the refrigerator.