Ingredients
Equipment
Method
Step-by-Step Instructions for Lemon Meringue Pie Cookies
- In a mixing bowl, combine brown sugar and lemon zest. Cream in the softened butter using a hand mixer until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing gently until fully incorporated.
- Gradually fold in the all-purpose flour, baking powder, and salt until just combined.
- Chill the dough in the refrigerator for 30 minutes to firm up.
- In a saucepan over medium heat, whisk together sugar, lemon juice, lemon zest, egg yolks, and a pinch of salt. Stir continuously until thickened, about 8-10 minutes.
- Strain the lemon curd through a fine sieve into a bowl containing the butter. Stir until smooth and chill.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of the chilled dough onto the baking sheets. Bake for 10-12 minutes until edges are golden.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
- In a heatproof bowl, combine egg whites and sugar. Whisk over simmering water until the mixture reaches 170°F and sugar dissolves, about 3-5 minutes.
- Remove from heat and whip on high speed until stiff peaks form, about 5-7 minutes.
- Spoon a dollop of chilled lemon curd onto each cooled cookie. Swirl a generous amount of meringue on top.
- Torch the meringue until golden brown. Let cool for 15-20 minutes before serving.
Nutrition
Notes
These cookies can be made ahead and stored properly to maintain freshness. Enjoy experimenting with citrus flavors or add coconut flakes for a unique twist.