This lemon polenta recipe is so yummy, you just want to keep popping them in your mouth.


  • 170g unsalted butter

  • 170g or 3/4 cup of caster sugar

  • 250g or 1 cup of polenta

  • 100g or 1/2 cup of plain flour

  • 1 tbsp lemon juice

  • zest of 2-3 lemon, grated

  • 2 x 60g free-range eggs


  • 1.

    Preheat oven to 190C.

  • 2.

    Combine butter, sugar, polenta and flour in a bowl and rub them together until the mixture becomes crumbly.

  • 3.

    Mix in the zest, juice and two eggs and beat until well incorporated.

  • 4.

    If necessary, cover the dough in plastic wrap and place in the fridge until slightly firm.

  • 5.

    Take a portion of dough and roll it into a ball and place on a baking sheet lined with parchment paper.

  • 6.

    Space the balls approximately 3 cm apart, as the biscuits will spread upon baking.

  • 7.

    Bake in the oven for 6 – 8 minutes, or until the outside edges are lightly golden brown.

  • 8.

    Remove from oven and allow to cool on a wire rack.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 833kj
  • Fat Total 38g
  • Saturated Fat 22g
  • Protein 10g
  • Carbohydrate 115g
  • Sugar 44g
  • Sodium 41mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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