Tiny lemon meringue pie cookies

Tiny lemon meringue pie cookies

By
From
Treats
Makes
100
Photographer
Danielle Wood

The lemon-flavoured base and royal-icing peaks of these cookies make them like tiny bites of lemon meringue pie. The royal icing sets hard so that you can pile up the cookies and package them in a labelled jar or cellophane bag without worrying about them getting squashed. Give these cookies as a gift alongside a new pie tin and a favourite recipe for lemon meringue pie as an extra-special treat.

Biscuits

Ingredients

Quantity Ingredient
60g unsalted butter
60g caster sugar
1 large egg yolk
1 lemon, zested
125g plain flour, plus extra for dusting
1/4 teaspoon baking powder
pinch salt

‘Meringue’ icing

Quantity Ingredient
200g instant royal icing sugar
2-3 tablespoons water
yellow nonpareils or sprinkles, to decorate

Method

  1. Preheat the oven to 170°C, and line 2 baking trays with baking paper.
  2. Using a food processor with the beater attachment, mix the butter and sugar until the mixture is pale and fluffy. Add the egg and mix well to combine, then add the lemon zest.
  3. Into a clean bowl sift the flour, baking powder and salt and stir to combine. Gradually add the flour mixture to the butter mixture, mixing with the food processor until it is just combined.
  4. Turn the dough out onto a floured surface and knead briefly until smooth. Roll the dough out onto some baking paper until it is 3–4 mm thick, then chill it in the freezer for 10 minutes.
  5. Remove the dough from the freezer and cut out 2 cm circles using a fluted cutter. Transfer these to the lined baking tray and chill in the freezer for a further 10 minutes – this helps the cookies to keep their shape as they bake. Bake in the oven for 3–5 minutes, until firm but still pale.
  6. Allow the cookies to cool on a wire rack.
  7. To make the ‘meringue’ icing, mix the instant royal icing sugar with the water to form a smooth paste for piping. Transfer the icing into a piping bag fitted with a 1M (star) icing tip. Ice a single peak on each cooled cookie and sprinkle with the yellow nonpareils to decorate. Allow to set hard before packaging up. Store in a tin or an airtight container for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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