Lemon Meringue Cookies
Learn how to make the best lemon meringue cookies. From the perfect meringue to pairing suggestions, we have you covered.
Servings: 10
Calories: 612kcal
Equipment
- whisk
- kitchen torch
- Pipe or ziploc bag
- Pot
- Sheet pan
- 2 large bowls
- mixer
- spoon
Ingredients
- 1 cup salted butter softened
- ⅔ cups sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- 2 teaspoons cornstarch
Lemon Curd
- 1 ½ cups sugar
- Zest of one lemon
- ½ cup lemon juice
- 4 egg yolks
- ½ cup salted butter
Meringue
- 4 egg whites
- ¾ cup sugar
Instructions
- Preheat the oven to 375 degrees.
- Cream together the butter and sugar until light and fluffy.
- Add in the egg yolk and vanilla extract.
- Mix in the flour and cornstarch.
- Separate the dough into 10 equal sized balls and place on a parchment lined baking sheet.
- Using a large spoon or small measuring cup create an indentation in the middle of the cookie dough ball.
- Use your hands to form a bigger indentation in the middle and make sure to press the sides up a bit, this will hold the curd after baking.
- Bake the cookies for 12-15 minutes until slightly golden brown.
- While the cookies are still warm use a spoon to press the indentation back in case it lost its shape any during baking.
- To make the curd to a medium sauce pan add your sugar, lemon zest, lemon juice and 4 egg yolks.
- Whisk over medium heat until completely mixed.
- Whisk constantly together until the mixture reaches 170 degrees and has thickened up.
- Slice up the butter.
- Remove from the heat and stir in the butter until all melted and combined.
- Set aside to cool and thicken more.
- Once the cookies and curd are cool, spoon some curd into each cookie.
- Set aside.
- For your meringue you will add the sugar and egg whites in a double boiler over simmering water.
- Whisk the egg whites and sugar together constantly until the mixture reaches 160 degrees.
- Carefully pour the mixture into the bowl of your stand mixture and using the whisk attachment whip until stiff glossy peaks form.
- Once you have your stiff peaks add the meringue to a piping bag or ziploc bag with the corner snipped off.
- Pipe your meringue onto the cookies.
- Using a kitchen torch carefully brown the meringue.
- Serve!
Nutrition
Serving: 1g | Calories: 612kcal | Carbohydrates: 81g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 245mg | Potassium: 82mg | Fiber: 1g | Sugar: 59g | Vitamin A: 981IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2mg