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Lemon Whoopie Pies

Tart whoopie pies filled with creamy mascarpone and strawberry jam.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins


For the dough

  • 150 g butter softened
  • 140 g sugar
  • 3 eggs
  • 2 tbsp lemon juice
  • 175 g flour
  • 1 tsp baking powder
  • Zest of one lemon grated

For the filling

  • 200 g mascarpone
  • 85 g confectioners' sugar
  • 100 g creme fraîche
  • 2 tbsp lemon juice
  • 100 g strawberry jam


  • Preheat your oven to 175° C / 347° F and line two baking sheets with baking paper.
  • In a bowl combine butter and sugar and whisk for at least 5 minutes or until it's creamy and fluffy. Add one egg at a time until all three are incorporated.
  • Add the lemon juice
  • Mix the flour, baking powder and lemon zest and gently fold into the dough.
  • Fill the dough into a piping bag with a big round tip and pipe 14 circles with a diameter of ca. 5cm on each baking sheet. Bake for 15 min and let them cool on a cooling rack.
  • Meanwhile in a bowl combine the mascarpone, the creme fraîche, lemon juice and the confectioners' sugar and whisk until well combined.
  • Fill into a piping bag with a big round tip and pipe a generous border around the flat side of half the baked circles.
  • Add a tsp of jam in the middle and assemble the whoopie pies.