Lemon Meringue Sandwich Cookies

What do you do when life give you lemons? Make lemon flavoured cookies with this easy-peasey recipe by Lisa Faulkner

Lemon Meringue Sandwich Cookies
Serves: 12
  • 250g plain flour
  • 100g rice flour
  • 250g salted butter, softened
  • 75g golden caster sugar
  • Finely grated zest of 1 lemon
  • 1 egg yolk
  • 200ml double cream
  • 3 tablespoons Betty’s lemon curd
  • 4 meringue shells, crushed
  • 225g caster sugar
  • 60g unsalted butter
  • Zest of 1 unwaxed lemon
  • Juice of 2 lemons
  • 2 large eggs, beaten
  1. Sift the flours into a large bowl and make a well in the centre. Add the butter, sugar, lemon zest and egg yolk. Gradually work in the flour using your fingertips until the mixture comes together to form a soft dough. Wrap in cling film and chill for 30 minutes until firm.
  2. Preheat the oven 150c, gas mark 2, and line a baking sheet with greaseproof paper.
  3. Dust the work surface with a little flour and roll out the dough to a thickness of 5mm. Cut into discs with a 6cm round cutter and place on the prepared baking sheet. Refrigerate for 30 minutes until firm.
  4. Bake the biscuits for about 30 minutes until a pale golden colour, then transfer to a wire rack to cool.
  5. Meanwhile, whisk the cream to soft peaks then fold through Betty’s lemon curd and crushed meringue. Spoon the mixture onto half of the biscuits, then sandwich with the remaining plain biscuits.
  6. Put the sugar, butter, lemon zest and juice into a non-stick pan and place over a low heat.
  7. Stir gently with a whisk until the butter has melted then whisk in the beaten eggs; you’ll see it start to thicken.
  8. Switch to a wooden spoon and stir gently for 10-15 minutes.
  9. It should thicken enough to cling to the back of the spoon.
  10. Remove from the heat and leave to cool, stirring occasionally.
  11. When cool, pour into a sterilized jar.


For more ways to cook visit www.lisafaulkner.co.uk

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