This is one of those family supper dishes that will come in really handy on these last few days before Christmas when you are short on time and hands and yet everyone is home from work and school and absolutely starving! It basically cooks itself with very little attention, leaving your hands free to do the stuff that you really have to get on with!
Two of my children had birthday's in December. One on the eighth and the other on the ninth. I always tried to make each of my children special cakes for their birthdays, and as you can imagine having two birthdays two days in a row, this sometimes presented a bit of a challenge. I used to bake this Ruby Slipper Cake for my youngest daughter's birthday (the ninth) each year. This was Amanda's cake. Some years I dressed it up to look like a wreath in honor of December. It was always a lovely cake that we all enjoyed very much.
If you were to ask me what my absolute favourite kind of pie was and were to only let me choose ONE . . . . I would definitely pick Lemon Meringue.
It is my most favouritest of all the pies and that is saying a LOT because in my family if it has a crust and is a pie, we are all over it. We be PIE PEOPLE!
Yes, lemon is my absolute favourite flavour. In all truth I probably even love the flavour of lemon over chocolate.
Please don't ever ask me to give up one of those however, because I could never ever give up either one!
If you are a lemon nut just like me, then you are going to love, Love, LOVE these delicious Lemon Meringue Cookies.
To borrow a phrase from the youngsters . . . They Da Bomb! (or am I really dating myself here???)
In other words they are totally delicious and they can be as complicated or as simple to make as you choose. They consist of a simple shortbread base, baked until all short and crumblicious.
This is then topped with a dollop of lemon curd, either store bought or homemade. (that's a link to my recipe) and baby meringues again either store bought or homemade. (I always buy my baby meringues coz I'm rather lazy that way.)
The end result is so moreishly delicious that . . . upon biting into one . . . you will immediately go into a swoon and reach for a second one! I promise you they are THAT good.
Scrummy. Moreish. Scrumptious. Scrumdiddlyumptious. Can't eat just one . . . irrisistably delectable.
Makes about 28
Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking sheet with some baking paper. Scoop out the cookie dough and shape into 1 inch balls. Press flat using the bottom side of a glad you have dipped in flour. Using the handle of a wooden spoon make an indentation in the centre of each. Bake for 12 to 14 minutes, until lightly browned on the edges. Remove to a wire rack and cool completely.
Once they are completely cooled, fill the centres of each with a generous teaspoon of lemon curd and top with a meringue. Fill on the day you wish to serve them and only fill as many as you feel will be eaten. Store the remainder in an airtight container until you are ready to serve.
We don't always eat hedonistic, calorie laden, sumptious meals in this house. Actually, we do try to eat quite healthily most of the time. I was trying to think yesterday about how often I cook the same thing twice, and I do really from time to time, but on the whole, Todd is treated to something different most nights of the week. It might only be a salad, or a side dish, but it's something different.
I think everyone needs a couple quick and easy dishes up their sleeves like this one I am showing you here today. Pasta is probably one of the most versatile of kitchen ingredients. It's kind of like the little black dress of cooking. You can dress it up or dress it down, all depending on what you do with it.
RoastLeg of Welsh Lamb with Gin and Cranberry
ChristmasRack of Welsh Lamb
So instead of serving cold, leftover turkey this year, present your guests with a succulent lamb platter? Delicious!
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