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Lemon butter shortbread slice recipe
Lemon butter shortbread slice recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Zesty lemon meringue slice on a buttery biscuit base - a sweet treat that disappears fast!
Ingredients:
  • 150g (1 cup) plain flour
  • 50g (1/3 cup) cornflour
  • 120g (2/3 cup) icing sugar
  • 1 tsp vanilla bean paste
  • 150g butter, chilled, chopped
  • 55g (1/3 cup) unsalted pistachios kernels, coarsely chopped
  • 20.00 ml finely grated lemon rind
  • 2 x 280g jars lemon butter
  • 3 egg whites
  • 155g (3/4 cup) caster sugar
Instructions:
  • Preheat your oven to 180C/160C fan forced. Prepare a 16 x 25cm slice pan by greasing it and lining it with baking paper, leaving some paper to hang over the long sides.
  • Combine plain flour, cornflour, icing sugar, and vanilla in a food processor until well mixed. Add butter and process until the dough starts to come together. Mix in pistachios and lemon rind. Firmly press the mixture into the pan. Bake for 20 minutes until lightly golden, then let cool completely.
  • Transfer the zesty lemon butter to a small bowl and vigorously whisk until velvety. Proceed to generously spread it over the luscious shortbread layer.
  • Beat egg whites in a clean, dry bowl with electric beaters until soft peaks form. Slowly add caster sugar, beating well after each addition until sugar dissolves and mixture is thick and glossy. Transfer meringue to a piping bag fitted with a fluted nozzle and pipe on top of the lemon butter layer.
  • Bake until golden brown, then cool in the pan for 15 minutes before slicing.

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