Lemon meringue cookies recipe

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Lisa Faulkner's lemon meringue sandwich cookies with homemade lemon curd are deliciously sweet, creamy and easy to make at home

Makes12
SkillMedium
Preparation Time1 hours plus setting time
Cooking Time45 mins
Cost RangeMid

These lemon meringue cookies are style and substance - so pretty and one of the tastiest treats around.

These are the ultimate afternoon snack to have with your cup of tea or coffee. The delicate, lemony biscuits have a fabulous a lemon curd infused cream filling, shot through with crunchy chunks of meringue. They're an absolute delight. The recipe was created by TV chef, Lisa Faulkner. She makes her own lemon curd for the recipe. Of course if you're pressed for time, you can simply use a readymade jar instead. Try to get a really good quality one, so you get the best punch of lemon flavour, and not too much sugariness. However, the curd is so easy to make yourself, and lasts a long time in the fridge afterwards, so we really think it's worth making your own. It takes about 2 hours to make, but it's worth the effort.

Ingredients

For Betty's lemon curd (makes 1 x 420g jar):

  • 225g caster sugar
  • 60g unsalted butter
  • Zest 1 unwaxed lemon
  • Juice 2 lemons
  • 2 large eggs, beaten

For the biscuits:

  • 250g plain flour
  • 100g rice flour
  • 250g salted butter, softened
  • 75g golden caster sugar
  • Finely grated zest 1 lemon
  • 1 egg yolk

For the filling:

  • 200ml double cream
  • 3 tbsp Betty’s lemon curd
  • 4 meringue shells, crushed

WEIGHT CONVERTER

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Method

  1. For Betty's lemon curd: Put the sugar, butter, lemon zest and juice into a non-stick pan and place over a low heat. Stir gently with a whisk until the butter has melted then whisk in the beaten eggs - you’ll see it start to thicken. Switch to a wooden spoon and stir gently for 10-15 minutes. It should thicken enough to cling to the back of the spoon. Remove from the heat and leave to cool, stirring occasionally. When cool, pour into a sterilised jar.
  2. For the biscuits: 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.
  3. Preheat the oven 150°C/300°F/gas 2 and line a baking sheet with greaseproof paper. 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 the biscuits, then sandwich with the remaining plain biscuits.

Top tips for making lemon meringue cookies

Decorate the tops of the cookies by holding a paper doily or a piece of lace over them, and dusting icing sugar over them so it settled in the gaps.

Store the biscuits in an airtight container for up to 2 days. Store the lemon curd in a jar in the fridge and eat within the next month (which shouldn't be too difficult).

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Lisa Faulkner is the actress turned celebrity chef who won series five of the popular BBC TV show, Celebrity Masterchef. Since winning the show in 2010, she has released five cookbooks full of homely recipes that have quickly become family favorites. Born in London, she started modelling at 15 and spent time in Paris before moving on to acting at 16 years old. Lisa went on to star in some of the most well loved soaps and TV dramas including Holby City, Spooks and EastEnders. Lisa has a daughter, 13-year old Billie who she adopted with her first husband Chris Coghill. Speaking openly about her daughter, Lisa has said adopting Billie was the best day of her life, “I’ll remember that day for the rest of my life. It’s the greatest privilege to be a mother and the greatest challenge of my life and one for which I’m so grateful. Seeing my daughter develop and learn is a miracle to me.” She split from Coghill in 2011 and married Masterchef Judge, John Torode in 2019 after seven years of dating. Many of Lisa’s recipes are inspired by her mother’s own cooking - “The wonderful aromas, the knife on the chopping board and her wedding ring tinkling against her glass rolling pin as she shaped pastry. Everything that she made was delicious, and to me she was just magic.” With this in mind, she curates wholesome flavours and family favourites like fish and chips (opens in new tab), leg of lamb (opens in new tab) and delicious blueberry muffins (opens in new tab) within her collections. This taste for family cooking she brings online to her social media (opens in new tab) channels, where she shares her secret to some of the most well-loved recipes out there and offers an insight into her life with husband John. If you’re looking for tasty and nourishing recipes for your family, we’re sure to have the Lisa Faulkner recipes you’ll need to be inspired in the kitchen.