100 grams butter at room temperature
⅓ cup brown sugar
1 teaspoon vanilla extract
50 grams hazelnuts, very finely ground
1 cup plain flour
¼ teaspoon sea salt
½ teaspoon ground nutmeg
3 x #7 egg whites (large)
½ teaspoon lemon juice
¾ cup caster sugar
¾ cup very thick lemon curd
icing sugar to dust
Preheat the oven to 160°C fan bake.
Bases: Beat the butter, sugar and vanilla until very light and pale. Combine all the remaining ingredients and add to the butter mixture. Gently beat until it comes together. Tip onto the bench and divide into 14 even pieces.
Roll into a ball then place on the baking tray and use your fingers to press each piece into a 6cm circle. Chill until the dough is very firm.
Bake for about 14 minutes or until a good golden colour. Cool completely before adding the topping.
Preheat the oven to 220°C fan bake.
Meringue: Beat the egg whites and lemon juice until frothy then gradually beat in the sugar until very thick and glossy.
To assemble: Place a spoonful of lemon curd in the centre of each biscuit.
You can either pipe or spoon the meringue over the curd so it is totally covered. Flick the edges up with the tip of a knife. Place on a lined flat baking tray and bake for 2-3 minutes until the meringue is golden, but watch closely as they can catch and burn quickly. Cool then dust with icing sugar to serve. Once the topping is added, the biscuits are best eaten the same day. Makes 14