Lemon Meringue Shortbread Cookies

• Vegetarian

• Produce

  • 1 1/2 tsp Lemon, zest

• Condiments

  • 1 Recipe lemon curd

• Baking & Spices

  • 1/4 cup Confectioners' sugar
  • 1 cup Flour
  • 1 Recipe meringues, Half
  • 1 pinch Salt

• Dairy

  • 1/2 cup Butter, unsalted

Found on bakingdom.com

Description

Ingredients

• FOR THE COOKIES
• ½ cup (1 stick) unsalted butter, softened (or margarine for vegan/dairy free)
• ¼ cup confectioners sugar
• 1½ teaspoons finely grated lemon zest
• 1 cup flour (GF for gluten free)
• pinch of salt
• One recipe Lemon Curd (link below)
• Half recipe Meringues (link below)

Directions

• Prepare the lemon curd; set aside.
• To make the cookies: Preheat oven to 300 degrees. Line a cookie sheet with parchment paper or a Silpat mat.
• In the bowl of a standing mixer, beat the butter and confectioners sugar together until light and fluffy. Stir in the lemon zest. Add the flour and salt, and continue beating until everything is fully incorporated and the mixture forms a cohesive dough.
• On a lightly floured surface, roll the cookie dough out. Using a 2-inch cookie cutter, cut out a cookie shape. While the cookie is still inside the cookie cutter, use a tart tamper or other flat object to press down firmly on the cookie dough, creating a depression to hold the lemon curd.
• Fill each cookie with about 1 tablespoon (less for smaller cookies, more for larger) lemon curd.
• Bake for 30-35 minutes.
• While the cookies are cooling, prepare the meringue.
• Reduce oven temperature to 175 degrees (80 C).
• Allow to cool completely before topping with meringue.
• Top the cooled cookies with the prepared meringue. Toast gently with a kitchen torch or under a broiler.
• Bake for 1 hour 40 minutes.
• Cool completely before serving.