Best Lemon Tea Sandwiches Recipes

LEMON-CAPER BUTTER AND SMOKED SALMON TEA SANDWICHES

Steps:

• In the bowl of a food processor fitted with the metal blade, combine butter, lemon juice, zest, capers, and salt. Pulse until combined and most of the capers are broken up, about 15 seconds.
• Spread a thin layer of caper butter on two slices of bread. Cover one slice with a layer each of salmon and dill sprigs, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp papers towel until ready to serve.

MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE

Steps:

• In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
• Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

LEMON CUCUMBER TEA SANDWICHES WITH MINTY MAYONNAISE (OR HUMMUS)

Steps:

• Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
• Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
• With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
• Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
• On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
• Cut each sandwich into quarters before serving.

RADISH, PARSLEY AND LEMON BUTTER TEA SANDWICHES

Steps:

• In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
• Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.

LEMON TEA SANDWICHES

Steps:

• Cream the butter, cream cheese and sugar.
• Add the vanilla, egg yolk, and salt. Mix until blended.
• Mix in flour at low speed until incorporated.
• Halve the dough and pat into two squares. Wrap in plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350°F Line 2 cookie sheets with parchment. Remove the parchment from on cookie sheet and dust with flour. Roll one dough square into 17"x11" rectangle about 1/8" thick. Transfer the parchment and pan to the refrigerator while you repeat with dough.
• Using a fluted pastry wheel, trim all sides of the chilled dough to even it out. Cut the dough into 15 squares. Separate the squares on the pan. Repeat with other pan.
• Bake until lightly brown on the edges, 11 to 12 minutes. Transfer to racks to cool.
• Sandwich the cookies with the lemon curd; dust with confectioner's sugar.