Lemon meringue cookies. Lemon Meringue cookies are pretty little puffs of baked meringue that have the fresh, bright flavor of lemon. They practically melt in your mouth! Lemon Meringue Cookies are a wonderful spring and summer recipe whether you are making them for your Easter dessert, Mother's Day brunch, or just as a light dessert for summer parties. All the flavors of a classic diner dessert come together in these bite-size cookies: a buttery sugar cookie crust, a tangy and bright lemon curd filling and a chewy meringue topping. Add vanilla and cream of tartar; beat on medium speed until soft peaks form.
These Lemon Meringue Cookies are the perfect summer treat.
They're light as a cloud with a bright lemony flavor!
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You can cook Lemon meringue cookies using 10 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Lemon meringue cookies
- Prepare of Meringue cookies.
- It's 3 of egg whites.
- It's 3/4 cup of super fine sugar.
- You need 1 tsp of lemon juice.
- It's of lemon curd.
- It's 1 of the zest of one lemon.
- Prepare 1/3 cup of fresh lemon juice.
- Prepare 3 tbsp of butter.
- Prepare 4 of eggs.
- It's 1 1/3 cup of granulated sugar.
Lemon Meringue Cookies have all the flavor of a lemon meringue pie without the hassle of making an entire pie. These bite-sized cookies are the perfect finger food dessert to serve at parties, or any time you're craving lemon meringue. Just make fresh meringue and assemble the mini lemon meringue pie tarts to create a tasty little dessert! Today's recipe is one of my husband's favorites: low carb sugar-free lemon meringue cookies!
Lemon meringue cookies step by step
- Preheat oven to 250°.
- Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp..
- While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat..
- When the ingredients are combined add butter..
- Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill..
- To start the meringue beat the egg whites on medium until they form soft peaks..
- Slowly add sugar a couple tablespoons at a time. Increase mixing speed..
- Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form..
- The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt..
- You may add color at this point if you wish. Transfer to a piping bag..
- Line a cookie sheet with a silicon mat or parchment. If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down..
- Pipe one circle, then pipe another circle around the first one leaving space in the middle. Think of a little cup to hold the curd. They can be quite close together as they do not rise..
- Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour. Do not open the oven until the meringues are no longer shiny. At least 40 minutes..
- Once the meringues are done fill them with the lemon curd and they're done. Meringue can be made up to a week a head of time. Store in the refrigerator..
Vanilla meringue cookies have always been a favorite at our house. So sweet, so crunchy, and still light at the same time! We used to purchase them online or from Trader Joe's. Line two baking sheets with parchment paper and. Line two baking sheets with parchment paper or a baking mat.