Shortbread Lemon Meringue Sandwiches

Kirsten Tibballs

Cook Time 45 minutes

Servings 20 biscuits


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


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.


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