Biscuits with lemon curd and meringue
Our lemon meringue biscuits are delightful bite-sized miniature versions of a classic lemon tart. They are perfect for receptions and buffets when you want to serve something beautiful and flavourful, which is also easy to eat. Consisting of a crisp shortbread biscuit base, a smooth lemon curd, and a browned meringue topping, it is a wonderful choice for any occasion with dessert-loving guests.
Ingredients
Shortbread biscuits
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Wheat flour
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175 g |
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Sugar
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2 tbsp |
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Butter, cold
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100 g |
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Water
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1 tbsp |
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Lemons curd
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100 g |
Meringue
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Egg whites
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2 |
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Vinegar
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½ tsp |
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Icing sugar
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4 tbsp |
Decoration
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Edible gold flakes or edible gold dust
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Instructions
Shortbread biscuits
Meringue
Tips
Make sure not to roll the dough too thin, as the height contributes to making the biscuits sturdy and flaky. This is not a thin, delicate biscuit, but a delicious, buttery treat that should hold both lemon curd and meringue. And since a shortcrust biscuit is not made with any raising agents, it needs enough height before baking.
Tips
As for the lemon curd, you can opt for a store-bought variant or make homemade lemon curd yourself.
Other recipes
Create small crunchy lemon masterpieces with meringue
The perfect balance of crispy and soft, these lemon meringue biscuits are sure to impress. They look stunning but are easy to make and taste wonderful. So, whether you are a beginner or a seasoned baker, try your hands at our simple recipe, impressing your guests with both looks and flavour.
A shortcrust pastry as the base
Every cake needs a good base, and shortcrust pastry is a classic one. Shortcrust biscuits are perfect for making little cakes like these since they are easy to cut out in various shapes to create different looks on the dessert table. It is a sturdy but still flaky base, and we opted for a classic round shape to hold the smooth lemon curd and airy meringue topping. This specific biscuit dough is simple yet versatile, made with just a few basic ingredients, creating a crisp, buttery foundation to complement the lemon curd and meringue.
Refreshing lemon curd as a surprise in the middle
From the outside, you only see the shortcrust pastry and the meringue, but in the middle, under the meringue, a refreshing surprise is hidden. The base holds a smooth lemon curd, perfectly tangy to balance the sweetness of the other elements in the cakes. It brings the lemony element to this recipe and elevates the overall experience. We have more lemon curd treats for you. Try our Easter cream buns or Easter cheesecake, both made with tangy lemon curd, the former as a surprise filling and the latter as a bright yellow layer on top.
Velvety and decorative meringue on top
The elegant meringue creates height and adds a sweet flavour to complement the lemon, and when you brown it, it looks incredibly beautiful. Decorate with gold on top, and you have a winner. The meringue is airy, fluffy, and velvety, and piped with a leaf nozzle, it looks like it was made from a baker's hand. Delight in the cloud-like meringue covering the smooth lemon curd, creating a beautiful balance of texture and flavour. We recommend piping the meringue onto the biscuits no earlier than 2 hours before serving so the biscuits stay crisp.
Perfect on a buffet table or at a reception
If you are looking for a bite-sized sweet treat, these easy-to-grab lemon meringue biscuits are perfect, and you can easily plate them for a crowd. Not only do they look amazing, all of them plated together, but they also cater to any guest who adores the combination of crispy biscuit, smooth lemon curd, and fluffy meringue. The elegant look makes them extra tempting, so make sure you make enough for everyone to have a taste.
Make it your own
It is easy to change the look of these lemon meringue biscuits. Change the shape of the biscuits, using different cookie cutters like hearts or maybe Easter-themed ones like eggs, bunnies, or chickens. You can also use a bit of food colouring in the meringue to make beautiful, pastel-coloured variations. Choose gel or paste and add it to the meringue after reaching soft peaks. Start with a small amount, folding it in gently to not deflate it. Or you can experiment with the nozzle, varying between leaf nozzles, star nozzles, rose nozzles, etc.
