- 2 Tbsp Butter for curd
- ½ cup Water
- 4 Eggs
Blend softened butter into crust mix to form dough. Shape into a flat disk, about 1 inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable. Wrap in plastic and chill for 30 minutes, until firm but still pliable. Roll dough out on a lightly floured surface into a 6” x 6” square. Cut into six 1” strips and then cut each strip in half to form twelve 3” x 1” cookies. Place cookies on an ungreased cookie sheet. Bake in a 350* oven for 12-15 minutes or until edges begin to brown.
Whisk water and egg together in a microwave safe bowl. Add the lemon filling mix and whisk until smooth. Microwave for 1 minute. Remove from microwave and whisk. Return to microwave for an additional 30 seconds. Remove and whisk again. Repeat for additional 30
seconds at a time, whisking after each time until filling is smooth and the consistency
of pudding. If filling gets too thick you can whisk in water, a tablespoon at a time,
until desired consistency, Whisk in 2 tablespoons butter until melted. Carefully spoon filling into small parfait glasses or shot glasses. Chill and top with whipped cream.
4 Egg Whites
¼ cup Sugar
In a glass or metal bowl, whip egg whites till frothy. Gradually add sugar and
continue to whip until stiff peaks form. Spoon onto filling mixture. Bake at 350 o for
10 minutes or until golden brown.