Lemon Custard Drops

On Monday, July 8th, 2013

  • Cooking time: Less than 60 minutes
  • Serves: 10 or more
  • Type: Cake


  • 250g unsalted butter, chopped, at
  • room temperature
  • ½ cup icing sugar, sifted
  • 2 cups plain flour, sifted
  • ½ cup custard powder, sifted
  • 2/3 cup lemon curd

Preparation method


  1. Preheat oven to moderate, 180°C. Lightly grease and line two oven trays with baking paper.
  2. In a large bowl, using an electric mixer, beat butter and icing sugar until light and fluffy. Sift flour and custard powder together and gently fold into creamed mixture.
  3. Roll level tablespoonfuls of mixture into balls. Arrange 3cm apart on trays. Flatten lightly with the back of a spoon (lightly dusted in flour). Press a deep thumbprint into the centre of each biscuit.
  4. Bake 12-15 minutes, until golden. Cool on tray 5 minutes then transfer to a wire rack to cool completely.
  5. Drop a teaspoonful of lemon curd into centre of each biscuit to serve. Store in an airtight container.


  • Custard drops can be filled with jam if you prefer.
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