With a crumbly shortbread base, a lemon-curd filling and a fluffy meringue topping, these bite-sized treats will make the most divine afternoon tea snacks. And although they might take a bit of time to get just right, the delicious flavour at the end will make it all worthwhile. Enjoy!

Makes 18

Ingredients

• 1 cup salted butter
• 1/2 cup icing sugar
• 2 tsp pure vanilla extract
• 2 cups plain flour
• 1/4 tsp salt
• 1/2 cup lemon curd
  Meringue
• 2 egg whites
• 1/4 cup caster sugar

Method

1. Preheat oven to 160C. In a large bowl, use an electric mixer to beat butter and sugar together until creamy. Add vanilla and beat until combined. Blend in flour and salt, mixing until thoroughly combined.
2. Roll 1 1/2 tablespoons of dough into a small ball about 2.5cm in diameter. Place dough ball on a lightly greased baking tray. Repeat process with the remaining dough, placing balls roughly 2.5cm apart. Press down the centre of each ball with a spoon, forming a small depression. Fill each with a teaspoonful of lemon curd.
3. Bake for 15-20 minutes or until golden brown. Transfer biscuits immediately to a cool, flat surface. Increase oven temperature to 180C.
4. Add egg whites and 1/2 cup sugar to a clean bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Dollop or pipe meringue on top of cooled cookies. Bake for an additional 5 to 8 minutes, or until meringue begins to brown. Cool for 5 minutes before serving.