A tasty treat. Part of the Ferndale Summer Prosecco Afternoon Tea, these 'extra lemony meringue sandwich cookies' are easy to make and even easier to eat.

  • 50 minutes
  • 12
  • Easy


  • For the biscuits:
  • 250g plain flour
  • 100g rice flour
  • 250g salted butter softened
  • 75g golden caster sugar
  • Finley grated zest of TWO lemons (important)
  • 1 egg yolk
  • For the filling:
  • 200ml double cream
  • 3 tablespoons lemon curd
  • 4 meringue shells, crushed


You will need a large bowl, cling film, a baking tray, greaseproof paper, a wire rack, whisk and bowl.

Sift the flours into a large bowl and make a well in the centre.

Add the butter, sugar, lemon zest and egg yolk.

Gradually work in the flour using your fingertips until the mixture comes together to form a soft dough.

Wrap in cling film and chill for 30 minutes until firm.

Preheat the oven to 150C, gas mark 2, and line a baking sheet with greaseproof paper.

Dust the work surface with a little flour and roll out the dough into a thickness of 5mm.

Cut into disks with a 6cm round cutter and place on the baking sheet.

Bake the biscuits for about 30 minutes until a pale golden colour, then transfer to a wire rack to cool.

Meanwhile, whisk the cream to soft peaks, then fold through the lemon curd and crushed meringue.

Spoon the mixture onto half of the biscuits, then sandwich with the remaining plain biscuits.


(400 calories per serving, 27g fat, 17g Salt, 24g carbs)

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