Recipe: Perfect Lemon meringue cookies

Lemon meringue cookies. These easy Lemon Meringue Cookies are made from egg whites whisked into a stiff meringue and baked until they are slightly crunchy on the outside and soft in the middle. The meringue base is filled with homemade lemon curd. Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie.

Despite the snow covering the ground thanks to a recent snowfall, my kitchen is in full spring mode! This sugar-free meringue cookie is a four-ingredient recipe, so it comes together quickly and easily. There's no flour in these gluten-free cookies. Sie können kochen Lemon meringue cookies using 10 ingredients and 14 steps. So geht's dir erreichen es.

Zutaten von Lemon meringue cookies

1. Du brauchst of Meringue cookies.
2. Bereiten 3 of egg whites.
3. es ist 3/4 cup of super fine sugar.
4. Du brauchst 1 tsp of lemon juice.
5. Du brauchst of lemon curd.
6. Bereiten 1 of the zest of one lemon.
7. Bereiten 1/3 cup of fresh lemon juice.
8. es ist 3 tbsp of butter.
9. es ist 4 of eggs.
10. es ist 1 1/3 cup of granulated sugar.

All you need are egg whites, lemon juice. Lemon Meringue Cookie Cups are the perfect dessert for my lemon lovers out there! Sugar cookie cups pair perfectly with the refreshingly tart lemon curd filling in these sweet little Lemon Meringue. These Lemon Meringue Cookies are the perfect summer treat.

Lemon meringue cookies Schritt für Schritt

1. Preheat oven to 250°.
2. Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp..
3. While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat..
4. When the ingredients are combined add butter..
5. Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill..
6. To start the meringue beat the egg whites on medium until they form soft peaks..
7. Slowly add sugar a couple tablespoons at a time. Increase mixing speed..
8. Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form..
9. The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt..
10. You may add color at this point if you wish. Transfer to a piping bag..
11. 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..
12. 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..
13. 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..
14. 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..

Lemon meringue pie is the inspiration for these cookies: crisp meringue buttons are sprinkled with gingersnap crumbs (the crust) and sandwiched around a vibrant lemon curd. Lemon Meringue Cookies are cookies that my husband absolutely loves - even better than Chocolate Chip Cookies! Each little cookie is like eating a bite size lemon meringue pie. Cookies: Nonstick cooking spray, for the mini muffin tin. Filled with a velvety Lemon Curd and topped with torched Meringue Kisses, these Lemon Meringue Thumbprint Cookies are bite-size versions of a lemon meringue pie.