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Lemon Meringue S’mores

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10 hours
6 people

Lemon nicely accents white chocolate in these scrumptious lemon meringue pie s’mores prepared with homemade shortbread cookies.

Ingredients

  • 1 bar (4.4 oz) Lindt White Chocolate CLASSIC RECIPE Bar
  • 1 3/4 cups all purpose flour
  • 1/4 cup corn starch
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 egg yolk
  • 1 tbsp lemon zest
  • 3/4 cup marshmallow fluff
  • 3/4 cup lemon curd
  • TIPS:
  • Substitute marshmallow fluff with large roasted marshmallows if preferred.
  • Alternatively, substitute homemade shortbread cookies with store-bought shortbread or sugar cookies.

Method

  1. In medium bowl, whisk together flour, cornstarch and salt.
  2. In large bowl, using electric mixer, beat together butter and sugar until light and fluffy. Beat in egg yolk and lemon zest. Beat in flour mixture just until combined.
  3. Shape dough into disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  4. Preheat oven to 350 deg F.
  5. Roll out dough on lightly floured surface to 1/4-inch thickness. Using 2 1/2-inch square cookie cutter, cut out 12 squares, rerolling scraps as needed. (Reserve any remaining shortbread dough for another use.) Arrange squares on parchment paper–lined baking sheet, spacing at least 2 inches apart. Chill in refrigerator for at least 10 minutes before baking.
  6. Bake for 8 to 10 minutes or until bottoms are lightly golden and tops are set. Transfer to wire rack and let cool completely. Change oven setting to broil.
  7. Spread 2 tbsp marshmallow fluff on 6 shortbread cookies, spreading right to the edges.
  8. Broil for 30 to 60 seconds or until fluff is lightly toasted. Top each with 2 tbsp lemon curd and 5 squares White Chocolate CLASSIC RECIPE Bar. Cap each with a remaining cookie.