Ingredients

• 1 Lemon
• 115g Unsalted Butter
• 1 Egg
• 360g Caster Sugar
• 250g All Purpose Flour
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• ½ teaspoon Baking Powder
• ¼ teaspoon Salt
• 2 Egg Whites
• 25g Water
• 90g Lemon Curd

Tools

• Oven
• Parchment paper
• Chef Patissier XL
• Baking sheet - 18 x 13"
• Kenwood bowl - chef patissier xl
• Easywarm bowl

Method

1. Pre-heat oven - 160°C
2. Line a clean baking sheet with parchment paper then set aside
3. Attach K Beater
4. Add caster sugar, lemon and unsalted butter to the Kenwood Bowl
5. Mix - approx 2 min, Speed 2
6. Then add all purpose flour, egg, lemon juice, vanilla extract, baking powder and salt to the Kenwood Bowl
7. Mix - approx 40 sec, Speed 1
8. Roll into balls
9. Transfer balls to baking sheet and press down
10. Bake until browned at edges - approx 16 min, 160°C
11. Remove from oven and let cool
12. Attach Whisk
13. Add egg white, caster sugar and water to the EasyWarm Bowl
14. Whisk - 10 min, 4, Speed Max
15. Add lemon curd to the cookies
16. Add one spoonful meringue to cookies
17. Completely cover the lemon curd, use a small spatula to swipe or swirl it over the cookie
18. Use a blow torch to lightly toast the meringue or place under a hot grill for a few seconds
19. Serve immediately

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