The open call for meyer lemon poachers still stands. No one has yet taken me up on the offer…except for the opossums who keep leaving mangled up lemons in the middle of our weed garden. I’m here to tempt you to come collect a basket of lemons by pulling out the blow torch to make these lemon meringue s’mores. Note: my blow torch has a holster so I look pretty rad.
I’m considering setting up the card table in the front yard as a lemonade stand while I sit in a lawn chair and write my dissertation all afternoon. I’ll just sip homemade lemonade and wait for folks to stop by for a cup. You’d stop for a glass of ice-cold lemonade if you saw a woman in her late twenties typing at a computer with a pitcher of lemonade and a scribbled sign on the sidewalk in front of her house, right?
This is a much more passive sales strategy than the lemonade stand of my childhood. During her toast, my maid of honor revealed a few of our super effective lemonade stand tactics. For starters, we maximized our production by selling cups of whatever Crystal Light flavor my mom stocked in her cabinets that week – cutting out the precious lemon-squeezing time.
We then hit ’em hard with our in-your-face advertising techniques by holding a 6-foot long hand-drawn sign that read “CRYSTAL LIGHT FRUIT PUNCH” across the road to block traffic and maximize reach to all potential customers. Our rock-solid security measures involved freezing to resemble a statue when “scary cars” drove by. If you’re thinking about going into sales, we’re alive and here to attest to the efficacy of this security strategy.
Finally, as true co-founders, we divvied up all profits right down the middle, tossing any remaining pennies into the “penny tree” across the street with a solemn vow that neither of us would ever dip our fingers into the tree.
Guys, what I’m trying to say is that I’m HIGHLY qualified to run a lemonade stand. Since the weather’s turning cooler, maybe a lemon meringue s’mores stand would be more popular – complete with a front yard campfire. I’ve got a wealth of ideas that will make writing my dissertation less monotonous, but alas, my fantasy as a s’mores entrepreneur will have to wait. If for no other reason than I ate all the s’mores.
These lemon meringue s’mores are one of my proudest moments yet – a toasted lemon meringue marshmallow with a thin caramelized shell sandwiched between two shortbread cookies spread with a thin layer of meyer lemon curd. The gluten-free shortbread cookies are crisp buttery, and melt-in-your-mouth delicious. They’re good enough to eat alone as tea cookies, and even better when topped with lemon curd and marshmallows. Cue the excitement of a girl who made her s’mores without chocolate as a kid.
For s’more inspiration, check out these inventive s’mores recipes:
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- 1 cup white rice flour
- ½ cup oat flour (I make my own by finely grinding gluten-free oats in a food processor)
- ½ cup sweet rice flour
- ¼ cup tapioca starch (or corn starch)
- 1 teaspoon xanthan gum
- ¼ tsp baking powder
- ½ teaspoon of salt
- ¾ cup softened butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 300°F.
- In a medium bowl, sift together the white rice flour, oat flour, sweet rice flour, tapioca starch, xanthan gum, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter until smooth. Slowly add the powdered sugar and beat until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the creamed butter, beating until it comes together in a ball.
- Divide the dough into two balls. Wrap them in plastic and refrigerate for 1 hour.
- Working with one ball at a time, roll out the dough onto a lightly floured surface until it is about ¼-inch thick.
- Use a pastry wheel or a knife to cut 2-1/2 inch squares. Carefully transfer each square to a parchment-lined baking sheet, 1 inch apart. Rework any leftover scraps back into the dough as you would with sugar cookies. Repeat until you have 24-30 cookies.
- Use a skewer to poke 5 evenly spaced holes in the top of each cookie.
- Bake the cookie sheets side-by-side for 16-18 minutes, or until they spring back when lightly touched in the center (they'll crisp up as they cool).
- Turn oven off. Open the oven door and let the cookies rest until the oven is cool, or at least 20 minutes. Store in an airtight container for up to one week.
- Spread about 2 teaspoons of lemon curd on one cooled shortbread cookie.
- Using either a fire or the flame from a gas stove, roast a marshmallow. (See notes below).
- Press the roasted marshmallow between the lemon curd covered shortbread cookie and another shortbread cookie. Devour instantly.
If you're using store-bought marshmallows, you can roast them indoors easily under the broiler, or for the super quick way, microwave them for 5-10 seconds until they puff up.