Lemon Curd and Raspberry Tea Cookie on a plate with a bite taken out beside a cup of tea

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.

Fresh raspberries in a teacup

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 on a plate dusted with powdered sugar

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

Left side is a cup of tea and cookies on a plate, right side is a lemon being zested on a cutting board

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.

Lemon Curd and Raspberry Tea Cookie on a plate with a bite taken out beside a cup of tea

Lemon Curd and Raspberry Tea Cookie on a plate with a bite taken out beside a cup of tea

Lemon Curd and Raspberry Tea Biscuits

Ingredients

For the Shortbread Cookies

  • 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

For the Lemon Curd

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

Instructions

For the Cookies

  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.

For the Lemon Curd

  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.