Baking Dessert

Lemon yoyos

Name: Lemon yoyos recipe
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 15
Ingredients: 250g salted butter, softened; 60g icing sugar; 1 tsp vanilla bean paste; 225g plain flour; 50g cornflour; 30g custard powder; 40.00 ml lemon juice; 60g salted butter, softened; 120g icing sugar; 1/2 tsp lemon juice; 80g lemon curd

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by Lucy Nunes

Delicious Team

Aug 26, 2025

Remember this classic Aussie Arnott's biscuit? This long time favourite was sadly discontinued from shelves (except in South Australia!) so we decided to bake our own version.

250g salted butter, softened
1/2 cup (60g) pure icing sugar
1 tsp vanilla bean paste
1 1/2 cups (225g) Woolworths Essentials Plain Flour, sifted
1/3 cup (50g) cornflour, sifted
1/4 cup (30g) custard powder, sifted
2 tbs lemon juice

Filling

60g salted butter, softened
1 cup (120g) pure icing sugar, sifted
1/2 tsp lemon juice
1/4 cup (80g) lemon curd

Method

1.

Preheat the oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.
2.

Place the butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat until pale and fluffy. Beat in flour, cornflour, custard powder and lemon juice until just combined.
3.

Using 1 level tbs of mixture at a time, roll into balls and place 4cm apart on prepared trays. Gently press with a lightly floured fork. Bake, swapping trays halfway, for 17 minutes or until pale golden. Cool on trays.
4.

For the filling, place the butter, icing sugar and lemon juice in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
5.

Spread a heaped tsp of icing over half the biscuits, then spread ½ tsp of lemon curd over the other half. Sandwich together. Serve.