Lemon Meringue Kisses

Makes 30 biscuits
100g (31/2oz) butter, softened
50g (2oz) caster sugar
zest of an unwaxed lemon
150g (5oz) plain flour
2 medium egg whites
100g (31/2oz) caster sugar
3tbsp lemon curd

Preparation and cooking times
Prep. 25 mins. Plus 1 hr chilling and 20mins to cook

Cream together the sugar, butter and zest in a mixing bowl. Sieve the flour with a pinch of salt and then add to the mixture. Using your hands pull the mixture together to form a dough.

Shape into a circle, wrap in plastic food wrap and chill in the fridge for an hour.

Roll the dough on a lightly floured surface to about 5mm thickness and then cut 4cm discs using a fluted cutter. You should end up with about 30.

Bake the discs on a baking tray at gas 3, 170C, fan 150C for about 10-12 minutes.

In a clean bowl, whisk the egg whites to stiff peaks, add the sugar a couple of spoons at a time and keep whisking. The meringue will turn very thick and glossy.

Put a little (a quarter of a teaspoon is enough) lemon curd in the centre of each disc and then spoon or pipe the meringue on top. Return to the oven for 7-8 minutes until golden.

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