Here at Country Homes & Interiors magazine everything stops for afternoon tea. There’s quite a bit of competitive baking going on so when the lid sprung off the cake tin recently to reveal these pretty lemon meringue sandwich biscuits there was much oooing and aahing among the team. It’s amazing what you can do with a little bit of lemon curd and some icing sugar – as someone commented, these look like fancy French patisserie but are in fact so easy to do even the most challenged cook could run them up.
Makes 12 (definitely not enough if the girls are coming round – we suggest doubling the quantities)
For the biscuits:
250g plain flour
100g rice flour
250g salted butter, softened
75g golden caster sugar finely grated zest of 1 lemon
1 egg yolk
For the filling:
200ml double cream 3 tablespoons lemon curd
4 meringue shells, crushed
1 Sift the flours into a pile on a clean work surface. Make a well in the centre and 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.
2 Preheat the oven to 150˚C (300˚F), gas mark 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.
3 Bake the biscuits for about 30 minutes until a pale golden colour, then transfer to a wire rack to cool.
4 Meanwhile, whisk the cream to soft peaks then fold through the lemon curd and crushed meringue. Spoon the mixture on to half of the biscuits then sandwich with the remaining plain biscuits. Use a doily as a template and sprinkle over some icing sugar to create a hand-crafted effect.
Recipe from Tea and Cake with Lisa Faulkner (Simon and Schuster, £20)
Read more →