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Lemon Meringue Sandwich Cookies

BY Lisa Faulkner

1st Jan 2015 Recipes

Lemon Meringue Sandwich Cookies
Pretty and tasty and perfect for a tea party, these biscuits are a real winner! They are also very easy to make and great served as a pud. Try making your own lemon curd or you can use shop-brought.
Makes 12


For biscuit

  • 250 g (9 oz) plain flour
  • 100 g (31/2 oz) rice flour
  • 250 g (9 oz) salted butter, softened
  • 75 g (3 oz) golden caster sugar
  • finely grated zest of 1 lemon
  • 1 egg yolk

For the filling

  • 200 ml (7 fl oz) double cream
  • 3 tablespoons lemon curd
  • 4 meringue shells, crushed


1. Sift the flour into a large bowl and make a well in the centre. 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 150C (300F), gas mark 2, and line a baking sheet with greaseproof paper.
3. Dust the work surface with a little flour and roll out the dough to a thickness of 5 mm (¼ inch). Cut into discs with a 6 cm (2 ½ inch) round cutter and place on the prepared baking sheet. Refrigerate for 30 minutes until firm.
4. Bake the biscuits for about 30 minutes until a pale golden colour, then transfer to a wire rack to cool.
5. Meanwhile, whisk the cream to soft peaks then fold through the lemon curd and crushed meringue. Spoon the mixture onto half of the biscuits then sandwich with the remaining plain biscuits.
Tip: I use a doily as a template and sprinkled over some icing sugar to create a beautiful effect.
Lisa Faulkner
Actress Lisa Faulkner was the clear winner of 2010 Celebrity MasterChef. Since then Lisa hasn't looked back in her cooking career. She is regularly on our television screens cooking on This Morning, Saturday Kitchen and Sunday Brunch. This exclusive recipe is from Lisa’s latest book, Tea & Cake.