Imagine biting into a dessert that combines the classic campfire s'more with the tangy sophistication of a lemon meringue pie - sounds impossible, right? Prepare to have your taste buds transported to a world of culinary magic with these Lemon Meringue S'mores with Shortbread Cookies! This isn't just another dessert; it's a gourmet adventure that transforms humble ingredients into an extraordinary treat that will make you the star of any gathering. Get ready to impress your friends and family with a dessert that's part nostalgic, part innovative, and 100% delicious!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1 cup lemon curd
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Gradually mix in flour and salt until a soft dough forms. Be careful not to overmix.
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface.
- Cut the dough into 16 equal rectangular shapes, approximately 2x3 inches each.
- Transfer the cookie shapes to the prepared baking sheet, leaving about 1 inch between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cookies cool completely on a wire rack.
- Once cooled, spread a generous layer of lemon curd on 8 of the shortbread cookies.
- For the meringue, place egg whites and cream of tartar in a clean, dry mixing bowl.
- Beat egg whites with an electric mixer on medium speed until soft peaks form.
- Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
- Arrange mini marshmallows on the lemon curd-topped cookies.
- Using a kitchen torch, lightly toast the marshmallows until golden brown. (Alternatively, place under a broiler for 1-2 minutes, watching carefully to prevent burning).
- Top each marshmallow-covered cookie with a plain shortbread cookie to create a sandwich.
- For best results, serve immediately while marshmallows are still warm and gooey.
Tips
- Temperature is key: Ensure your butter is truly softened but not melted for the perfect shortbread texture.
- Don't overwork the dough - this can make your cookies tough instead of delightfully crumbly.
- Use a kitchen torch for the most even and controlled marshmallow toasting, but the broiler works in a pinch.
- Chill your mixing bowl and beaters before making the meringue for maximum volume and stability.
- For extra flavor, try using a vanilla bean or lemon zest in your shortbread dough.
- Make the lemon curd and shortbread cookies ahead of time to streamline the assembly process.
- Serve immediately after assembling to enjoy the contrast between the crisp cookie and gooey, warm marshmallow.
Nutrition Facts
Calories: 424kcal
Carbohydrates: 47g
Protein: 4g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 76mg
