Lemon Curd Viennese Whirls

Jun 26, 2023
3 min read

Updated: Aug 27, 2023

Six Viennese Whirls on a wooden chopping board in a kitchen

RECIPE N0.6

Add a taste of rich buttery goodness, to your picnic hamper this summer and bake Lemon Curd Viennese Whirls with Buttercream Frosting 🍋

These delicate biscuits combine tangy lemon curd with creamy vanilla buttercream, creating a burst of flavours that perfectly complements the beauty of nature. Whether you're picnicking in a lush green park or sandy beach, these whirls are the perfect hamper treat to indulge in.

LEMON CURD or STRAWBERRY JAM?

Viennese Whirls are quintessentially English biscuits that offer a delectable blend of buttery richness and delicate hints of vanilla. However, it is the filling that truly captures the essence of these delightful treats.

From classic fillings like tangy lemon curd to strawberry jam, these traditional bakes offer a versatile buttery base that's ideal for experimenting with flavour and guaranteed to satisfy any sweet tooth.

LEMON CURD VIENNESE WHIRLS with BUTTERCREAM FROSTING

Ingredients List (Biscuits) 📝

200g softened butter
50g icing sugar
200g self-raising flour
1/2 tsp baking powder
1 tsp vanilla extract

Ingredients List (Filling) 📝

6 tbsp lemon curd
3 tbsp butter
Icing sugar, to decorate
1 cap of milk
1 cap of vanilla extract

Baking Method 🍪

1. Preheat the oven to 190C/ Fan 170C/ Gas Mark 5, and lightly grease two oven trays with butter and line them with baking paper.

2. Measure and combine the butter and icing sugar in a large mixing bowl and stir with an electric mixer until the mixture is light and fluffy.

3. Then, sift in the flour, and baking powder into the bowl and combine with the mixer.

4. Next, add one 1 cap of vanilla extract into the bowl and combine with the rest of the ingredients before setting the mixture to one side.

5. To create the biscuits, gather the dough out of the bowl and roll the mixture into a ball with your hands.

6. Roughly section the dough into 12 equal pieces and mould each portion into a small ball.

7. Then, spread 6 dough balls evenly over 2 baking trays so they have enough room to cook in the oven.

8. Once all of the dough is spread evenly over the baking trays, lightly press each one down with the palm of your hand to form a small circle.

9. When all of the dough balls have been lightly pressed, take a fork and make a light swirl pattern on the top of each one to create the effect of a Viennese Whirl.

10. Then, place the baking trays in a preheated oven for 10-15 minutes or until the biscuits turn golden brown.

11. Once cooked, position the biscuits on a wire rack and set them to one side to cool.

For the Filling 🎂

12. While the biscuits are cooling, place 6 tbsp of lemon curd and place into a small bowl. Remove any lumps using an electric mixer to create an even and smooth consistency.

13. To prepare the buttercream, mix 3 tbsp of butter with icing sugar in a separate bowl and combine until the desired amount and consistency of frosting is reached.

14. Next, add 1 cap of milk and 1 cap of vanilla extract into the bowl and stir with an electric mixer or wooden spoon.

15. Gradually add more icing sugar into the bowl and stir until the frosting becomes light and fluffy.

16. Once the biscuits have cooled completely, pair the biscuits on a wire rack to create 6 Viennese Whirls, placing each one swirl side down.

17. Then, spread a thin amount of lemon curd over the inside of one biscuit in each pair and pipe the buttercream frosting over the remaining 6 Whirls.

18. Once all of the biscuits have been decorated, gently sandwich each of the biscuits together so that each Whirl has one biscuit covered in lemon curd and one covered with buttercream.

19. To finish, place the Viennese Whirls on a wooden chopping board, cake tier or serving plate, and lightly dust each biscuit with icing sugar to serve. Enjoy!

TOP Tip.

Enhance the authenticity of your Viennese Whirls by using a piping bag to transform the dough into swirl-like shapes, or use a fork to create a pattern on the top of each biscuit for an equally aesthetic approach.