Bite-size bakes to enjoy with coffee!
WE LOVE… FATHER'S DAY MEDALS pg37 // GORSE FLOWER OAT COOKIES pg38
For the choc chip cookie cups, see page 40
Lemon meringue s’mores
Layers of joy
MAKES 10-12
For the shortbread
300g (10½oz) butter
300g (10½oz) flour
150g (5½oz) sugar
150g (5½oz) cornflour a pinch of salt
For the lemon curd
2 unwaxed lemons
100g (3½oz) caster sugar
50g (1¾oz) unsalted butter
1 free-range egg
1 free-range egg yolk marshmallows, to assemble
1 For the shortbread, cream together the butter and sugar, along with a pinch of salt, until pale and fluffy.
2 Combine the flour and cornflour and add to the sugary butter mix, lightly working it in with your fingertips until you achieve a breadcrumb-like consistency.
3 Bring the mix together into a ball with your hands, cover with clingfilm and refrigerate for at least an hour.
4 Preheat the oven to 180°C/Gas Mark 4. Roll out the mixture and cut into discs, then bake in the oven for 10-15 minutes.
5 For the curd, add the lemon zest, lemon juice, sugar and butter to a heatproof bowl. Sit the bowl over a pan of hot water, making sure the bottom of the bowl isn’t touching the water. Stir the mixture until the butter has melted.
6 Whisk the egg and extra egg yolk lightly, then add to the lemon butter mixture. Whisk until everything is well combined, then leave to cook for 10-13 minutes, stirring occasionally, until the creamy mixture is thick enough to coat the back of a spoon. Leave the mixture to cool, then refrigerate until using.
7 To assemble, top a shortbread with marshmallows and place under the grill until the marshmallows start to melt and brown.
Dollop some lemon curd onto the marshmallows (or
