One bite and they instantly melt in your mouth.

INGREDIENTS

Lemon Curd

3 lemons
1 1/2 cups sugar
1/4 pound butter at room temperature
4 large eggs
1/2 cup lemon juice (3 to 4 lemons)

Marshmallow Creme

1/3 cup water
3/4 cup sugar
3/4 cup honey
3 egg whites at room temperature
1 teaspoon vanilla

Lemon Shortbread

1 cup butter at room temperature
Zest of one lemon, finely chopped
1/2 cup sifted powdered sugar
2 cups flour

DIRECTIONS

Lemon Curd
Using a peeler, remove the zest of 3 lemons, avoiding the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Remove from the heat and cool or refrigerate.

Marshmallow Creme
In a medium-sized saucepan combine the water, sugar and honey. Stir gently to combine. Heat over medium-high flame using candy thermometer until it gets to 240°F. Do not stir the sugar water or it will form crystals.

When the thermometer reads about 225°F to 230°F, place the egg whites in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.

By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.

Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add the vanilla and whip for another minute.

Scoop the spread into an airtight container. Will last up to 2 weeks at room temperature.

Lemon Shortbread
In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy. Add in the flour and mix until the dough just comes together.

Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.

Preheat your oven to 350o F and line a baking tray with parchment paper.

Once the dough is firm slice the cookies into ¾ inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden.

Assemble cookies as needed. Once cookies are cooled, place a dollop of chilled lemon curd and then pipe on marshmallow creme.  Toast using kitchen torch.