# LU Le Petit Citron Lemon Flavoured Soft Bakes, 5 Pack 140g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lu-le-petit-citron-lemon-flavoured-soft-bakes-5-pack-140g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/lu-le-petit-citron-lemon-flavoured-soft-bakes-5-pack-140g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lu **Price:** £3.00 GBP **GTIN:** 7622201500061 **Stock:** instock ## Summary LU Le Petit Citron is a five-pack of lemon flavoured soft bakes, 140g to the pack, from the French biscuit house LU, picked into the Teas.co.uk curator selection as the soft, portioned, citrus-led alternative to a crisp lemon biscuit.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk and egg. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. A soft bake holds its moisture rather than being dried until it snaps, so it does not dunk and it stales by drying out instead of going soft.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, tea pairings and the case against dunking are also published in the detailed Q and A tab below. ## Description LU Le Petit Citron is a five-pack of lemon flavoured soft bakes, 140g to the pack, and the word that matters most on the front of it is soft. A soft bake is not a biscuit that has gone wrong. It is a different thing baked to a different moisture level: where a biscuit is dried until it snaps, a soft bake is pulled while it still holds water, so it bends instead of breaking and it eats closer to a small cake than to anything you would dunk. That single decision governs everything else about this pack. It is why the five bakes are portioned and sealed rather than stacked loose in a tube, why the lemon reads bright rather than baked-out, and why this is a lunchbox and handbag product rather than a biscuit-barrel one. It also sets the fair comparison: not against a shortbread or a digestive, but against the other soft, sweet, single-portion things people carry around with them. The Taste Profile Lemon: ●●●●○ (4/5) The lead note and the reason to buy this rather than a plain bake. Citrus aroma is volatile and light, so it arrives early and lifts rather than sits. Softness: ●●●●● (5/5) The defining quality of the format. No snap, no crumb shower, no dunking required and none advised. Sweetness: ●●●●○ (4/5) High, as the category always is, but cut by the acidity that comes with anything lemon-led. Depth: ●●○○○ (3/5) This is a bright, single-direction bake rather than a layered one. That is the point of it, not a shortfall. Teas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind LU LU is one of the long-standing names of French biscuit baking, and Le Petit is the range it uses for small, single-portion formats. That is brand heritage rather than a claim about where this particular pack was made or what is in it. So we describe the format and the flavour direction, and we leave the label to speak for itself on everything else. What the name does tell us is the category. Citron is lemon, soft bakes is the format, and five is the count. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: 140g net across five bakes, which is 28g apiece. That division is worked out from the stated pack weight and count rather than printed on the pack. The format, not the filling: the pack name says lemon flavoured soft bakes and nothing more. Whether the lemon is through the crumb, in a centre or both is printed on the pack, and we do not guess at it. Portioned: five to the pack. How they are wrapped inside is on the label. It matters more here than it would for a dry biscuit, because a soft bake is only soft while its moisture stays where the baker left it. What it is not: not a dunker, not a crisp biscuit and not a shortbread. Treating it as one of those will only disappoint you. How Does LU Le Petit Citron Lemon Flavoured Soft Bakes, 5 Pack 140g Compare to: Island Bakery Lemon Melt Organic Biscuits, 133g: The Melt is a crisp, short, buttery biscuit that dissolves; this is a soft bake that yields. Same fruit, opposite textures, and the choice between them is a texture choice rather than a flavour one. Border Lemon Drizzle Melts Organic Biscuits, 150g: A drizzle melt carries its lemon in a sugar topping on a crisp base, so the citrus hits first and then stops; in a soft bake the lemon is carried in the crumb and stays with you further through the mouthful. Border Classic Biscuit Sharing Pack, 400g: That is the biscuit-tin purchase and this is the lunchbox one. They do not compete; most kitchens end up with both for different reasons. Ideal Serving Conditions A soft bake is a warm-drink partner rather than a hot-drink tool. There is nothing here to dunk, and the sensible question is which cup lets the lemon read clearly rather than which cup will soften it. The Tea Break Earl Grey first: bergamot is a citrus oil and lemon is a citrus oil, so the two run in the same direction and the cup extends the bake rather than arguing with it. Or a plain green tea: light, clean and slightly grassy, which gives the sweetness somewhere to land without adding more sugar to the equation. Avoid a heavy assam: malt against lemon is a clash rather than a contrast, and the bake is too light to hold its own against a big breakfast blend. No sugar in the cup: the bake has brought plenty. A splash of milk is fine with a breakfast blend, less so with Earl Grey. The Coffee Break Black filter coffee: the cleanest pairing, because the bitterness sits underneath the lemon instead of on top of it. A light or medium roast: a dark roast brings burnt notes that flatten citrus. If a dark roast is all you have, drink it after rather than alongside. Milky coffee is optional: it works, but it turns a bright pairing into a soft one. Pick it if you want comfort rather than lift. Iced coffee in warm weather: unexpectedly good, since cold coffee and lemon share more of their aromatic vocabulary than hot coffee and lemon do. Getting It Right Room temperature, always: cold firms the crumb and suppresses the citrus aroma, which is most of what you are paying for here. Do not dunk: there is no structure to hold a hot liquid. It will not go soggy in the way a biscuit does; it will simply fall apart. Seal what you open: a soft bake stales by drying out, which is the opposite of how a crisp biscuit stales. Air is the enemy in both cases, for opposite reasons. Warm it slightly: ten seconds in a low oven or on a warm plate lifts the lemon noticeably. A microwave makes it steamy rather than fragrant. Best with: a mug of Earl Grey, mid-afternoon, or packed into a lunchbox where its wrapping earns its keep. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk and egg. Check the current UK pack before purchase; formulations and allergen advice can change. Nutrition: the panel on the pack is the only reliable source, and it is the one to use if you are counting anything. On the name: Le Petit Citron is a range name and a flavour, not a description of what is inside. Anybody buying for a specific dietary reason should read the current UK pack rather than infer anything from the French on the front. ## Product Questions What is a soft bake, and how is it different from a biscuit?A biscuit is baked until the water is driven out of it, which is what gives it a snap. A soft bake is pulled while it still holds moisture, so it bends rather than breaks. Everything else about the product follows from that: no dunking, a different kind of staling, and a texture closer to a small cake than to a shortbread. How many are in the pack and how big is each one?Five bakes, 140g to the pack, which works out at 28g apiece. That division is worked out from the stated pack weight and count rather than printed on the pack. Can I dunk them in tea or coffee?No, and not because they will go soggy. A crisp biscuit has a dry structure that hot liquid softens gradually; a soft bake has no such structure to begin with, so it simply falls apart. The flavour also reads better dry, because the lemon aroma is the point. Which tea goes best with them?Earl Grey is the first choice, because bergamot and lemon are both citrus oils and pull in the same direction. A plain green tea is the second, giving the sweetness somewhere clean to land. Avoid a heavy assam or a strong breakfast blend, which will simply overrun a light bake. And with coffee?A black filter coffee or a lighter roast. A dark roast brings burnt notes that flatten citrus, so save it for afterwards. Iced coffee in warm weather works better than it sounds, because cold coffee and lemon share more of their aromatic vocabulary than hot coffee and lemon do. How should I store them once the pack is open?Sealed, cool and dry. A soft bake stales by drying out, which is the opposite of how a crisp biscuit stales, but the remedy is the same: keep the air off it. If the inner wrapping is intact, leave it intact until you want the bake. Is the lemon in the crumb or in a filling?That detail is printed on the current UK pack. What we can say is that citrus aroma is volatile and light, so however it is carried it reads early in the mouthful rather than late. Where are they made?LU is one of the long-standing names of French biscuit baking, and that is brand heritage rather than a statement about where this pack was produced. Country of origin is printed on the current UK pack and is the only reliable answer. Are they a good lunchbox item?That is the format's main argument. Five portioned bakes with no crumb shower and no snap travel far better in a bag than loose biscuits do, which is a large part of why the category exists at all. Is there any point warming them?A little. Ten seconds on a warm plate or in a low oven lifts the citrus aroma noticeably, because warmth pushes volatile compounds into the air. A microwave makes them steamy rather than fragrant, so it is the wrong tool here. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk and egg. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: WHEAT flour 23 %, EGGS, glucose-fructose 140 g syrup, sugar, rapeseed oil, stabilizer (glycerol), MILK fat, flavoring, raising agents (diphosphates, sodium carbonates), skimmed MILK powder, salt, whole MILK powder, emulsifier (E471), lemon juice concentrate 0.1%.Typical values per 100g, as publishedPer 100gEnergy447 kcalFat25gof which saturates5.9gCarbohydrate53gof which sugars26gFibre0.8gProtein4.9gSalt0.6gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsLemon flavourthe leadThe reason to pick this over a plain bake. Citrus aroma compounds are light and volatile, so they arrive early in the mouthful and lift the sweetness rather than sitting underneath it.Soft bake crumbthe formatA bake held at a higher moisture level than a biscuit, so it bends rather than snaps. This is what makes it a lunchbox item rather than a dunker.SweetnesshighThe category norm. The acidity that comes with a lemon-led bake takes some of the weight off it, which is why it does not read as flat as a plain sweet bake would.Pack: Best before the date printed on the pack, and best kept sealed once opened.Citron is the flavour and Le Petit is the range name, neither of which describes what is in the bake.Sourcing & blend. LU Le Petit Citron Lemon Flavoured Soft Bakes, 5 Pack 140g comes from LU, one of the long-standing names of French biscuit baking, whose Le Petit range covers its small single-portion formats. That is brand heritage rather than a claim about where this pack was produced. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in LU Le Petit Citron Lemon Flavoured Soft Bakes, 5 Pack 140g:In: five lemon flavoured soft bakes by the brand's own naming, 140g to the sealed pack. ## Flavour Science The flavour of LU Le Petit Citron Lemon Flavoured Soft Bakes, 5 Pack 140g is built in three layers, and reading them in order explains exactly why the bake tastes the way it does from the moment the wrapper opens to the note left on the palate.The outer layer is aromatic, and in a lemon bake it is the whole opening argument. Citrus character comes from light, highly volatile terpene compounds, the lightest aromatic family in any sweet bake, and they leave the surface almost as soon as the wrapper is open. That is why the first bake out of a fresh pack always smells brightest, and why a pack left open on a worktop loses its lift long before anything else about it changes. Warmth pushes those compounds into the air, which is why ten seconds on a warm plate lifts the aroma noticeably and why serving these cold is a waste of the best part of them.The flavour spike arrives in the mouth, and here the format does as much work as the flavour. A soft bake carries moisture, and moisture carries flavour to the tongue faster than a dry crumb does, so the sweetness and the citrus arrive together rather than in sequence. In a crisp lemon biscuit the sugar hits first and the citrus follows once the biscuit has broken down; in a soft bake there is nothing to break down, so the two land at once. The acidity that comes with a lemon-led bake then cuts across the sugar and stops the mid palate reading as one flat sweet note, which is the single reason a lemon bake holds attention better than a plain one at the same sugar level.The base structure is short and clean rather than long. Citrus compounds clear the palate quickly, and there is no cocoa, no caramel and no roasted grain here to leave a tail behind them, so the finish fades rather than lingers. That is a virtue in this format: a bake you can eat one of and stop, and a bake that does not fight the next mouthful of tea. It is also why this pairs well with an aromatic cup and badly with a heavy one, since there is no weight in the finish to meet a strong malty tea halfway.Getting it right in the cup. Room temperature, and never from the fridge: cold firms the crumb and suppresses the citrus aroma, which is most of what you are paying for. Do not dunk, and not because it will go soggy. A crisp biscuit has a dry structure that hot liquid softens gradually; a soft bake has no such structure to start with, so it collapses rather than softening. For tea, Earl Grey is the first choice, since bergamot and lemon are both citrus oils and run in the same direction; a plain green tea is the second, light and clean enough to give the sweetness somewhere to land. Avoid assam and heavy breakfast blends entirely, because malt against lemon is a clash rather than a contrast. For coffee, a black filter or a lighter roast, and a dark roast afterwards rather than alongside. If you want the aroma at its best, warm the bake for ten seconds on a warm plate first.How water and temperature change it. This bake is more sensitive to air than to heat, and it stales in the opposite direction to a biscuit. A crisp biscuit takes up moisture from the air and goes soft; a soft bake gives moisture up to the air and goes firm and dry. The remedy is identical in both cases, which is to keep the pack sealed, but the failure looks different, so a hard bake has usually been open too long rather than been badly made. On the drink side, hard water flattens citrus and mutes delicate aromatics, so in a hard-water area an Earl Grey will read duller against this bake than it would elsewhere and a minute more in the pot helps; soft water lets the bergamot ring clearly and needs a touch less. Iced coffee and cold-brewed tea both work better here than their hot versions, because cold suppresses the heavier aromatics faster than it suppresses the light citrus ones, which tilts the whole pairing towards the bake. ## Recipe Ideas LU Le Petit Citron Lemon Flavoured Soft Bakes, 5 Pack 140g is five portioned soft bakes rather than a tube of biscuits, so every build below treats them as a soft, moist, single-portion item rather than something to dunk. Five ideas cover the Earl Grey pairing this bake was made for, a ten-second warm-up that doubles the aroma, a trifle layer, the lunchbox case and a five-minute pudding. Recipes, born here first The Earl Grey Afternoon How to make The Earl Grey Afternoon with LU Le Petit Citron Lemon Soft Bakes. 5 min 1 cup Easy You'll need 2 LU Le Petit Citron soft bakes, at room temperature 1 bag Earl Grey 200ml water just off the boil A thin slice of lemon, optional Method Brew the Earl Grey for three minutes, no longer. Bergamot turns soapy if it is pushed, and you want it bright rather than heavy. Drink it without milk. Milk rounds off exactly the citrus edge that makes this pairing work. Serve the bakes at room temperature. Cold firms the crumb and buries the lemon aroma. Skip the dunking. There is no structure here to survive it, and the flavour reads better dry. What you'll end up with: The pairing this bake was built for. Bergamot and lemon are both citrus oils, so the cup extends the bake instead of arguing with it. The Ten Second Warm Up How to make The Ten Second Warm Up with LU Le Petit Citron Lemon Soft Bakes. 2 min 1 bake Easy You'll need 1 LU Le Petit Citron soft bake A low oven or a warm plate A black filter coffee Method Warm the bake for ten seconds on a plate straight out of a warm oven, or thirty seconds in an oven turned right down. Avoid the microwave, which makes it steamy rather than fragrant and softens the outside unpleasantly. Smell it before you eat it. Warmth pushes the volatile citrus compounds into the air, which is the whole trick. Eat it straight away, because the lift fades within a minute or two. What you'll end up with: The same bake with twice the aroma, for the cost of ten seconds and no ingredients at all. Lemon Bake Trifle Layer How to make Lemon Bake Trifle Layer with LU Le Petit Citron Lemon Soft Bakes. 15 min + chill 4 glasses Easy You'll need 3 LU Le Petit Citron soft bakes, torn 300ml whipped cream or custard Zest of 1 lemon 200g raspberries or strawberries Method Tear the bakes into rough pieces and press a layer into the bottom of four glasses. Torn beats cut here, because ragged edges take up more of the cream. Spoon over the fruit, then the cream or custard, then a second layer of torn bake. Zest a lemon over the top and chill for at least an hour so the bake takes up some of the moisture. Serve cold, which is the one occasion cold suits this bake, because the cream is carrying the aroma now. What you'll end up with: A soft bake makes a better trifle layer than a crisp biscuit does, because it takes up cream without turning to paste. The Lunchbox Standard How to make The Lunchbox Standard with LU Le Petit Citron Lemon Soft Bakes. 1 min 1 bake Easy You'll need 1 LU Le Petit Citron soft bake, wrapping intact An apple or a satsuma A drink of your choice Method Leave the inner wrapping alone until it is wanted. That wrapping is the only thing keeping the bake soft. Pack it flat rather than upright, so nothing presses a corner into the crumb. Pair it with something sharp rather than something sweet. A satsuma alongside doubles the citrus without doubling the sugar. Resist the fridge. A cold bake is a firm bake and the aroma goes with the temperature. What you'll end up with: The reason this format exists. No crumb shower, no snap, no mess in the bottom of the bag. Warm Bake and Ice Cream How to make Warm Bake and Ice Cream with LU Le Petit Citron Lemon Soft Bakes. 5 min 2 bowls Easy You'll need 2 LU Le Petit Citron soft bakes 2 scoops vanilla ice cream 1 teaspoon honey, optional Lemon zest Method Warm the bakes briefly in a low oven until they are just warm through rather than hot. Set a scoop of vanilla ice cream against each one rather than on top, so the bake stays warm on one side. Add a little lemon zest over the ice cream. The pairing is warm and cold, sweet and sharp, at the same moment. Skip the honey unless the bake tastes tired, in which case it helps. What you'll end up with: A five-minute pudding out of a lunchbox item, and better than it has any right to be. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._