Free fold lemon biscuit

Free fold lemon biscuit

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  • 6
  • Easy
  • 30 minutes, plus 30 minutes chilling time
  • 1 hour
  • JC Le Roux Le Domaine Sparkling Wine


  • icing sugar, to dust
  • For the pastry case
  • 125 g flour, sifted, plus extra for dusting
  • ¼ t salt
  • ½ t sugar
  • 75 g butter, chilled and diced
  • 1 large free-range egg, beaten
  • For the lemon filling, blend
  • 1 large free-range egg
  • 1 large free-range egg yolk
  • 1/3 cup cream
  • 2 T caster sugar
  • juice and zest of one large lemon

Cooking Instructions

Preheat the oven to 180°C.
Place the flour, salt, sugar and cold butter in a blender and blend until combined.
Slowly add the egg until the dough holds together, then knead into a ball, taking care not to overwork.
Wrap the ball in clingfilm and chill for 30 minutes. Roll out the dough on a lightly floured surface, then use to line an 18-cm tart tin, folding the edges of the pastry inwards.
Prick the base of the pastry case with a fork and bake blind for 20 minutes.
Pour the lemon filling into the tart case until three quarters full, place in the oven and top up with the remaining filling.
Bake for 25 to 30 minutes, or until set. Allow to cool, then dust with icing sugar and serve.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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