So I once found a recipe for mini sugar biscuits and piped, lemon flavoured frosting on top – they looked great but I don’t think they should of been branded as Mini Lemon Meringue pies because they didn’t contain meringue. Therefore I decided to come up with the real thing and here is what I created…
- 60g butter
- 60g caster sugar
- egg yolk
- zest of one lemon
- 125g plain flour
- 1/4 tsp baking powder
For the meringue:
- 2 large egg whites
- 100g caster sugar
- Just a few drops of lemon juice
- With an electric hand whisk or other instrument of death and bloody fingers (Sorry, I mean any other mixing appliance) beat together the sugar and butter to be left with something pale and fluffy, but don’t hug it because you’ll be covered in sugar and butter. Add the lemon zest.
- Sift together the remaining dry ingredients (but not the meringue sugar) and stir to combine evenly. Gradually add to the butter mixture whilst whizzing (if thats a word – it is isn’t it??) Knead briefly, roll till about 5mm thick and freeze for 10 mins.
- Either with a small cookie cutter or just hand technique make into 2-3cm rounds and refreeze for 10 mins.
- Meanwhile prepare the meringue mix – whizz the egg whites and lemon juice until they are foamy and hold soft peaks and gradually add the sugar until the mixture forms glossy, stiff peaks.
- Using a star nozzle pipe small peaks onto each biscuit. For extra finish blowtorch them until you have golden brown highlights or just leave as is. Move to a lined baking tray and bake in a preheated oven at 170°c/Gas mark 3 for 5 – 10 mins or until the biscuits are solid.