Shortbread Lemon Meringue Sandwiches
Kirsten Tibballs
Cook Time 45 minutes
Servings 20 biscuits
Ingredients
For the Shortbread Pastry
150g unsalted butter
100g caster sugar
1 egg
260g plain flour
2g salt
2g baking powder
1 lemon, zested
For the Swiss Meringue
180g caster sugar
95g egg whites (4 egg whites)
60g lemon juice
Method
Line a tray with baking paper or a silpat mat. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar into a thick, smooth paste. Once smooth, add the eggs. Once combined, add in the sieved flour, salt, baking powder and lemon. Once the pastry has come together, press it into a neat flat square and wrap in plastic wrap. Place in the refrigerator for a minimum of 1 hour. Roll the pastry out to approximately 3mm in thickness and cut out 60mm discs. Bake at 170°C for 6-8 minutes. Cool at room temperature.
Heat the sugar in the oven to 60°C. In the bowl of a stand mixer fitted with a whisk attachment, place the egg whites, lemon juice and hot sugar and whisk to create a meringue. Transfer the meringue into a piping bag and pipe the meringue on top of the shortbread pastry discs and place another biscuit on top. Toast the edges of the meringue with a small gas torch.