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Lemon Meringue Scones (The Pie Day Mashup Nobody Asked For, But Everyone Wants)

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Flaky graham-studded scones swirled with tart lemon curd and topped with a torched meringue glaze — lemon meringue pie in handheld form.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup graham cracker crumbs (about 5 sheets, crushed fine)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, frozen and grated
  • 1 large egg
  • 1/2 cup heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2/3 cup thick, cold lemon curd (fresh or good jarred), divided
  • 3 large egg whites
  • 3/4 cup granulated sugar (for meringue)
  • 1/4 teaspoon cream of tartar

Instructions

  1. Whisk flour, graham crumbs, sugar, baking powder, and salt in a large bowl.
  2. Toss the grated frozen butter through the dry mix until fully coated.
  3. In a separate bowl, whisk the egg, cream, vanilla, and lemon zest, then pour into the dry mix and stir just until a shaggy dough forms.
  4. Turn dough onto a floured surface, pat into a rough rectangle, dollop 1/3 cup of the cold lemon curd over the surface, and fold the dough over itself 2-3 times so the curd streaks through without fully blending in.
  5. Pat into an 8-inch disk, cut into 8 wedges, and freeze for 15 minutes while the oven preheats to 400°F (200°C).
  6. Brush tops with cream and bake 18-20 minutes until deep golden. Cool on a rack while you make the meringue.
  7. Whisk egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water until sugar dissolves and mixture is hot to the touch (about 3 minutes), then transfer to a stand mixer and whip to stiff, glossy peaks.
  8. Warm the remaining lemon curd slightly and drizzle over each cooled scone, then pipe or spoon meringue on top.
  9. Torch the meringue until golden in spots and serve immediately.

Notes

Curd must be cold and thick before folding in, or it melts into the dough instead of streaking through. Assemble the meringue topping just before serving — torched meringue weeps and deflates if it sits. No torch? Use a hot broiler for a few seconds and watch constantly. Store un-topped scones airtight for 2 days; meringue-topped scones are best eaten same-day.

Find it online: https://www.receipster.com/lemon-meringue-scones-the-pie-day-mashup-nobody-asked-for-but-everyone-wants/