Dessert

Lemon Stars Biscuit with Lemon Curd Filling Recipe

ByLuna Ryder December 4, 2025December 4, 2025

Introduction

Lemon stars are delightful, delicate cookies filled with tangy homemade lemon curd. Their buttery almond dough and bright citrus flavor make them a perfect treat for any occasion.

The image shows a group of star-shaped cookies arranged on a white marbled surface dusted with powdered sugar. Each cookie has two layers: the bottom layer is light brown and plain, while the top layer has a hollow center filled with bright yellow jam or cream. Some cookies are simply dusted with powdered sugar without filling, and a silver sifter with powdered sugar inside lies near the center. A clear glass jar with a yellow spread and a spoon rests on the upper right side, with some of the spread on the spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g softened butter
120g caster sugar
3 egg yolks
1 tsp vanilla extract
150g plain flour, plus extra for dusting
150g ground almonds
Icing sugar, to decorate
1 lemon, zested and juiced
90g caster sugar (for lemon curd)
1 egg (for lemon curd)
60g unsalted butter, chopped (for lemon curd)
¼ tsp ground turmeric
Star-shaped biscuit cutters (approx. 5cm and a smaller one for the center)

Instructions

Step 1: Prepare the lemon curd by placing the lemon zest, lemon juice, 90g caster sugar, egg, chopped butter, and ground turmeric in a saucepan over low heat. Stir constantly for about 5 minutes until the mixture thickens. To check readiness, dip a wooden spoon in the curd and blow gently on it—if a wave-like pattern forms, remove from heat and sieve into a bowl. Allow it to cool completely in a sterilised jar.
Step 2: In a large bowl, beat the softened butter and 120g caster sugar together until smooth. Mix in the egg yolks and vanilla extract. Add the plain flour, ground almonds, and a pinch of salt. Work the ingredients into a smooth dough by hand, then wrap it and chill in the fridge for 1 hour.
Step 3: Preheat the oven to 170°C (150°C fan) or gas mark 3. On a lightly floured surface, roll out the chilled dough to about 4mm thickness. Use the larger star cutter to press out stars, then use the smaller star cutter to cut a hole in the center of half the stars. Re-roll any excess dough carefully to avoid overworking it and cut out more biscuits.
Step 4: Place the biscuits on a baking sheet lined with baking parchment. Bake for 10 minutes until they turn golden. Allow them to cool completely on the baking sheet.
Step 5: Spread a layer of lemon curd onto the whole stars, then sandwich each with a star that has a cut-out center. Dust the assembled lemon stars with icing sugar before serving.

Tips & Variations

For a stronger lemon flavor, add extra lemon zest to both the curd and dough.
You can substitute ground almonds with ground hazelnuts for a different nutty taste.
Use well-chilled dough to prevent the biscuits from spreading too much during baking.

Storage

Store lemon stars in an airtight container at room temperature for up to three days. They are best enjoyed within this time to keep the biscuits crisp and the lemon curd fresh. If needed, you can gently warm them before serving, but avoid overheating to prevent the curd from melting.