Lemon Meringue S’mores
Lemon nicely accents white chocolate in these scrumptious lemon meringue pie s’mores prepared with homemade shortbread cookies.
White Chocolate CLASSIC RECIPE Bar (4.4 oz)
10 hours
Easy
6 people
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.
Instructions
- In medium bowl, whisk together flour, cornstarch and salt.
- 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.
- Shape dough into disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 deg F.
- 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.
- 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.
- Spread 2 tbsp marshmallow fluff on 6 shortbread cookies, spreading right to the edges.
- 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.
