These melt-in-your-mouth lemon melting moments are buttery shortbread-style biscuits filled with a tangy lemon buttercream. Made entirely in the Thermomix, they're quick to prepare, beautifully light, and perfect for gifting or serving with afternoon tea.
If you're baking for the festive season, you might also like my Christmas melting moments, a fun and colourful twist on this classic recipe.
Jump to:
Why You'll Love This Recipe
- Just 6 ingredients and 15 minutes of prep time.
- Thermomix-tested, with clear steps for perfect results every time.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Unsalted butter - use chilled butter straight from the fridge.
- Icing sugar - gives the biscuits a smooth, delicate texture.
- Plain flour - forms the base of the biscuits and gives them structure.
- Cornflour
- Vanilla extract
- Lemon - use freshly squeezed juice for the best flavour, but bottle lemon juice works fine too.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the chilled butter and icing sugar to the Thermomix bowl.
- Mix for 40 seconds on speed 4, then scrape down the sides of the bowl with a spatula.
- Add the flour, cornflour and vanilla extract.
- Mix for 15 seconds on speed 4.
- Knead for 1 minute on the dough function.
- Scoop about 1 tablespoon of dough and roll into smooth balls. Arrange on a baking tray lined with baking paper, spacing them 3 cm apart. Gently press each ball with a floured fork to flatten slightly, then refrigerate for 15 minutes so they hold their shape in the oven.
- Bake for 13-15 minutes. The biscuits should be firm around the edges but slightly soft in the middle. Leave them to cool on the tray for 10 minutes so they don't fall apart. Then transfer to a wire rack to cool completely before icing.
- Spread some lemon buttercream onto the underside of half the biscuits, then sandwich with the remaining biscuits. Tip: for a neater look, pipe the buttercream using a small round nozzle rather than spreading with a knife.
Recipe Tips
- Use chilled butter - the butter must be cold; otherwise, the recipe won't work.
- Chill the unbaked biscuits before baking - this step is essential to prevent them from spreading in the oven.
- Don't overbake - the biscuits should stay pale in colour for that classic, delicate texture.
- Cool completely before filling, otherwise the buttercream will slide off.
- If the buttercream feels too soft, refrigerate it for 10-15 minutes before spreading.
Storage
Store the assembled Lemon Melting Moments in an airtight container at room temperature for up to 5 days. Filled biscuits can also be refrigerated for up to 1 week, just bring them to room temperature before eating.
For longer storage, freeze the unfilled biscuits for up to 2 months in a sealed container. Thaw at room temperature, then sandwich with fresh buttercream before serving.
Common Questions
If the dough is too soft to roll, chill it for 10-15 minutes before shaping. The butter firms up and makes handling easier.
The biscuits should be slightly firm around the edges but soft in the middle, and pale in colour rather than golden. They'll feel delicate when you touch them but will firm up as they cool.
⭐️ Did you make these Lemon Melting Moments? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Lemon Melting Moments
Ingredients
For the biscuits
- 175 g unsalted butter chilled and roughly cut into cubes
- 75 g icing sugar
- 175 g plain flour
- 50 g cornflour
- ½ teaspoon vanilla extract
For the lemon buttercream filling
- 200 g icing sugar
- 90 g unsalted butter softened
- 2 teaspoons lemon juice
Instructions
- Place the chilled butter and icing sugar into the Thermomix bowl. Mix for 40 sec/speed 4 until softened. Scrape down the sides of the mixing bowl with a spatula.
- Add the flour, cornflour and vanilla extract. Mix for 15 sec/speed 4, scrape down the sides of the bowl, then knead for 1 min/dough function. The dough will have come together.
- Roll about 1 tablespoon of dough into balls. Arrange them on a large baking tray lined with baking paper, leaving 3cm between each one. You may need two trays, depending on the size of your biscuits. Gently press each ball with a floured fork to flatten slightly, then refrigerate for 15 minutes so they hold their shape while baking.
- Preheat the oven to 170°C/340°F (150°C fan).
- Bake the melting moments for 13-15 minutes, until they are firm around the edges but still pale and slightly soft in the centre (if using two trays, bake one at a time). They'll firm as they cool. Leave them on the tray for 10 minutes, then transfer to a wire rack to cool completely. They'll be very delicate when warm but will set once cooled. Make sure they are completely cool before icing.
For the Lemon Buttercream Filling
- Place the icing sugar and softened butter into the Thermomix bowl. Mix for 15 sec/speed 6. Scrape down the sides of the bowl with a spatula.
- Insert the butterfly whisk. Add the lemon juice and mix for 1 min/speed 3 until creamy. If the mixture is too soft to spread, place it in the fridge to firm up. Any leftover buttercream can be stored in the fridge.
To Assemble
- Spread a generous amount of the lemon buttercream onto the underside of half the biscuits, then sandwich with the remaining biscuits. Gently press together until the filling reaches the edges. If the buttercream is too soft to spread, chill it briefly in the fridge to firm up.
Notes
- Use chilled butter so the biscuits hold their shape.
- Chill the unbaked biscuits before baking to prevent spreading.
- Don't overbake - they should stay pale for a delicate texture.
- Cool completely before filling or the buttercream will melt.
- If the buttercream is too soft, refrigerate for 10-15 minutes before spreading.
- Storage: Store the melting moments in an airtight container at room temperature for up to 5 days, or in the fridge for 1 week. Freeze unfilled biscuits for up to 2 months; thaw at room temperature before filling.
Comments
No Comments