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Lemon burst cookies
Lemon Burst CookiesHarry Weir and Brian Clarke

This cookie recipe is made for summer days

This quick and easy recipe for lemon burst cookies is perfect for summer.

Serving: 30
Time: Less than an hour
Difficulty: Easy


  • 115g butter
  • 200g granulated sugar
  • 1 lemon, zest only and juice of 1/2 lemon
  • 2 large eggs
  • 240g plain flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon turmeric, for colour
  • 100g icing sugar, for dusting


  1. Heat oven to 180ºC/gas mark 4.
  2. In a medium bowl, cream butter, sugar and lemon zest with an electric mixer until light in colour – about three minutes.
  3. Add eggs one at a time, mixing slightly after each addition.
  4. Add flour, baking powder and turmeric and mix gently until just combined. Gently fold in lemon juice.
  5. Form dough into rounds roughly 3–4 centimetres in diameter. Drop these into a bowl of icing sugar and coat thoroughly. Place onto a baking sheet lined with baking parchment, leaving at least 5 centimetres between. Bake for 8 – 10 minutes until tops begin to crack.
  6. Cool on a tray for three minutes and transfer to a wire rack to continue cooling. 

Recipe courtesy of Dublin Cookie Company.

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Be careful not to over mix with this recipe.