If you were to ask me what my absolute favourite kind of pie was and were to only let me choose ONE . . . . I would definitely pick Lemon Meringue. It is my most favouritest of all the pies and that is saying a LOT because in my family if it has a crust and is a pie, we are all over it. We be PIE PEOPLE!
Yes, lemon is my absolute favourite flavour and in all truth I probably even love the flavour of lemon over chocolate. Please don't ever ask me to give up one of those however, because I could never ever give up either one!
If you are a lemon nut just like me, then you are going to love, Love, LOVE these delicious Lemon Meringue Cookies. To borrow a phrase from the youngsters . . . They Da Bomb! (or am I really dating myself here???)
In other words they are totally delicious and they can be as complicated or as simple to make as you choose. They consist of a simple shortbread base, baked until all short and crumblicious . . . and then topped with a dollop of lemon curd, either store bought or homemade. (that's a link to my recipe) and baby meringues again either store bought or homemade. (I always buy my baby meringues coz I'm rather lazy that way.)
The end result is so moreishly delicious that . . . upon biting into one . . . you will immediately go into a swoon and reach for a second one! I promise you they are THAT good. Scrummy. Moreish. Scrumptious. Scrumdiddlyumptious. Can't eat just one . . . irrisistably delectable.
*Lemon Meringue Cookies*
Makes about 28
Makes about 28
Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking sheet with some baking paper. Scoop out the cookie dough and shape into 1 inch balls. Press flat using the bottom side of a glad you have dipped in flour. Using the handle of a wooden spoon make an indentation in the centre of each. Bake for 12 to 14 minutes, until lightly browned on the edges. Remove to a wire rack and cool completely.