LEMON CREAM COOKIES

Baking cookies equals happiness. Eating cookies equals more happiness. So let's bake a batch of lemon creams together and make this slightly blue Monday a whole lot better. 

Ingredients: 

2 cups flour 

3/4 cup icing sugar 

2 tablespoon cornflour (maizena) 

1/4 teaspoon salt 

250g butter

Filling: 

60 grams butter (at room temperature) 

1/2 cup icing sugar 

3 teaspoons lemon juice 

Yellow colouring 

Method: 

1. Sift the flour, icing sugar, cornflour and salt into a bowl. 

2. Rub in the butter. Knead well. 

3. Roll out to about 3mm thick and cut out using cookie cutters. 

4. Bake at 160 ℃ for 30-40 minutes until pale brown. 

Filling: 

1. Beat the butter until smooth. 

2. Gradually add the icing sugar. Beat the mixture until it's light and creamy. 

3. Beat in the lemon juice and add a few drops of food colouring. 

4. When the biscuits are cool, join together with the lemon cream.

 

OM-NOM-NESS

EASIEST EVER LEMON MERINGUE PIE

"Wait, hold on did you say Lemon Meringue Pie??! An EASY Lemon Meringue Pie??"
I love a good recipe, and I love an easy good recipe even more.

Time needed: Not much at all, I promise
Ingredients: Only a handful
Result? Spectacular!

Ingredients:
1 packet tennis biscuits
100 grams butter
1 tin condensed milk
125 millilitre lemon juice
3 eggs (separated)
4 tablespoons sugar

Method:
1. Crush and mix the tennis biscuits and butter in a food processor. Press the mixture into a loose bottom tin.
2. Beat the condensed milk, lemon juice and egg yolks well. Pour the mixture over the biscuit base.
3. Beat the eggs whites well until stiff and glossy, adding the sugar gradually.
4. Pour over and bake at 140 degrees celsius for 25 minutes or until the meringue is a light golden brown.

Cool and refrigerate overnight.  Allow to mature. It tastes better the next day!!