Lemon Meringue Shortbreads

Lemon Meringue Shortbreads

Lemon Meringue Shortbread Recipe

Lemon Meringue Shortbread Recipe

Lemon Meringue Shortbreads

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 9

This is an easy take on the classic lemon meringue pie, one of my personal favorites. This recipe takes half the time as I use Walkers lemon and ginger gluten free shortbread biscuits as the base. This recipe is perfect for an afternoon tea treat! I created these recipes for Walkers Shortbread in association with BritWeek. BritWeek is an event that happens every year in Los Angeles to celebrate the best of British and American business. Seeing as I’m British, love shortbread and working in America I was so happy to do this and thank you to Walkers and BritWeek for asking me to be involved.

Ingredients

  • Base:
  • 1 pack Walkers gluten free lemon and ginger shortbread biscuits

 

  • Lemon Curd Filling:
  • 2 lemons zested and juiced – juice approx 70ml
  • 100g 1/2 cup caster sugar
  • 3 egg yolks
  • 1 ½ tbsp cornflour
  • 50g unsalted butter
  • 1/3 cup 70 ml water

 

  • Topping:
  • 3 egg whites
  • 100g ½ cup caster sugar

 

  • Equipment:
  • Electric whisk / kitchen aid
  • Saucepan, oven tray
  • Piping bag – optional

Instructions

  1. This recipe is a quick and easy version, as we just use the shortbread biscuit as the base
  2. To Make the Filling:
  3. Mix the cornflour, sugar in a bowl with a bit of the water to make a smooth paste
  4. Heat the remaining water, lemon juice, zest, butter and cornflour mix in a saucepan
  5. Just until it starts to get warm and thicken slightly - make sure this does not boil
  6. Take off the heat and leave to cool for 5 minutes
  7. Whisk in the egg yolks one at a time and return to the pan on a gentle heat
  8. Keep stirring until it turns lovely and thick
  9. If it starts to turn thick quickly whisk like crazy and take off the heat
  10. Leave to cool for 10 minutes then pop in the fridge to chill while you make the meringue topping
  11. Preheat oven temp 180c / 350F
  12. To Make Topping:
  13. Whisk egg whites until soft peaks, add the sugar a table spoon at a time and whisk until thick and stiff
  14. Assemble the biscuits on a baking tray
  15. Add a spoon of the chilled lemon filling to each shortbread, and top with the meringue
  16. You can either spoon the meringue on and make swirls, or use a piping bag
  17. Pop straight into the oven for 10 – 15 minutes or until the top is slightly turning golden brown
  18. Serve
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