Lemon Lattice Biscuits Recipes

NO BAKE LATTICE SLICE

Steps:

• Line a 20cm square cake tin with baking paper, leaving plenty of paper hanging over the sides to help you remove the lattice slice once it has set.
• Combine the gelatine and boiling water in a small bowl and mix well. Set aside to let the water cool slightly.
• Place the softened cream cheese, softened butter and caster sugar into the bowl of an electric mixer and mix for 5 -6 minutes or until smooth and creamy. Please note the mixing time may vary depending on the temperature of your ingredients.
• Add the vanilla essence, lemon juice and cooled water/gelatine mixture and mix for a further 2 - 3 minutes until combined.
• Line the base of the prepared tin with lattice biscuits - sugar side down (you should use around 9) and pour the cheesecake mixture over the top. Place another 9 lattice biscuits (sugar side up) on top of the cheesecake mixture and place the no bake Lattice Slice into the fridge for 6 hours (preferably overnight) to set.

LEMON LATTICE BISCUITS

Steps:

• Cream butter, cheese and sugar. Add vanilla, lemon juice and gelatine.
• Check the taste for lemon and add more accordingly.
• Line a slice tin with one layer or Lattice biscuits (glazed side down) and spread mixture over them evenly.
• Place remaining biscuits on top (glazed size up) making sure they are in line with the bottom layer of biscuits.
• Place tin in the fridge until lemon mixture sets and cut out into individual biscuits (like a sandwich).

LEMON BISCUITS

Steps:

• Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour - you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.

LEMON BISCUITS

Steps:

• preheat oven to 180/gas 4
• mix flour, bicarbonate soda caster sugar,brownsugar+ salt in the food processor till combined
• Add melted butter,zest+lemon juice and pulse till soft dough, then place in fridge to chill for 30minutes before rolling into 30 balls
• Place biscuits on greased trays,flatten slightly+bake for 10-12 minutes till golden