'Cause Making Up Is Hard To Do
Food and Leverage

Tuesday"s Letters Eat 19: 'L' is for Lemon Melting Moments

I'd never really heard Melting Moments called anything else. Now they are Yoyos apparently. I prefer Melting Moments, the name describes them: you pop the short little biscuit in your mouth and it gently melts away to reveal the lovely lemony filling. Nothing better, well, passionfruit is nice too, and vanilla and white chocolate ganache!!

These are quite easy biscuits: quick to make and bake and fill. You could be eating them in less than 40 minutes from Now!!!

I think the real trick is to make sure the butter is nice and soft. Since the dog door was open and 2*C was wafting in, I opted to soften my butter in the microwave. There are recipes with custard powder, but I prefer the clean crisp taste of flour and cornflour, it goes nicely with the lemon. I used a dessertspoon to measure out my biscuits. I took a level spoonful and so the biscuits are relatively uniform. A dessertspoon is two teaspoons.

You can make tiny elegant biscuits that are just one teaspoon of mixture. I make them quite often!! You can just pop one in your mouth!!!


Lemon Melting Moments   makes 20-25 completed biscuits

  • 200g plain flour
  • 100g cornflour
  • 225g softened, cubed butter
  • 80g pure icing sugar
  • zest of 2 1/2 lemons - You need 3 lemons in all
  • 60g softened cubed butter
  • 110g pure icing sugar
  • zest 1/2 lemon
  • 1 tbspn (20ml) lemon juice

Preheat the oven to 170*C and grease and line two trays.

Cream the butter and icing sugar till pale and creamy then add the lemon zest.

Sift the flours together well. then add to the wet ingredients and mix gently till a kind of dough forms.

If the weather is warm, it pays to put the biscuit dough in the fridge for half an hour. Roll 2 teaspoons or 1 dessertspoon of the dough into balls and arrange on the tray. Leave room between them for squashing. Dip the tines of a fork into cornflour and gently flatten the ball of dough. It makes a nice traditional pattern on the biscuit.

Bake for 12 minutes, swapping and turning the trays after 6 minutes. The biscuits shouldn't really brown at all, they should be a nice pale colour. Cool on a rack.

To make the filling, cream the butter and icing sugar and when it is light and fluffy add the zest and lemon juice. Match up the biscuits and then join them together with the lemony filling. You can also dust them with extra icing sugar. The plain unfilled biscuits will keep in an airtight container for a week or so, but once they are filled, they should be eaten quite quickly.

Melting moments



It always amazes me how good melting moments are. They look like the plain cousins of a fancy biscuit, but they are really delicious!


Melting Moments is exactly the right name for this biscuit, they are one of my favourite biscuits.
Yours look so delicious, and as I have exactly 3 lemons in my fruit bowl, you've inspired me to try your recipe tomorrow.


I am so making these biscuits! I'm glad you posted a recipe for these minus custard powder I am allergic to the yellow colour in custard powder but you know I've never thought to use just plain cornflour as you say most recipes for these call for custard powder. I love the thought of the lemony filling too. Lucky my stove is working again.

Jennifer rose

ooh these look really good and not too hard to make :)


melting moments and lemon together, what a combination. i can smell/taste them from here. you do make them sound easy, ive always been a bit frightened!

Judy Edmonds

And of course after popping one bite-size morsel in the mouth, there comes another, and another... making these this weekend, definitely!!


ohhhhhhh they look divine!!!!!


Oh yummo, I love yoyos. We used to go to the markets and buy them for the weekend snack.


I think I must get on and make some!


Oh my, I can almost smell and taste them right now sitting here in the airport! Mmmmmm.... they look delightful Cindy :)

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