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Lemon Meringue Pie Cookies

Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue based is filled with homemade lemon curd. They are a melt-in-your mouth heavenly delight.—Taste of Home Test Kitchen

60 ServingsPrep: 25 min. + chilling Bake: 25 min. + standing

Ingredients

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
LEMON CURD:
4 eggs
1-1/3 cups sugar
1/3 cup lemon juice
4 teaspoons grated lemon peel
3 tablespoons butter

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Add vanilla and cream of tartar; beat on medium speed
until soft peaks form. Gradually beat in sugar, 1 tablespoon at a
time, on high until stiff peaks form.
Cut a small hole in the corner of a pastry or plastic bag; insert a
#24 star tip. Fill bag with meringue. Pipe 1-in. circles 2 in. apart
onto parchment paper-lined baking sheets. Pipe once around the base
of each shell for sides.
Bake at 300° for 25 minutes or until set and dry. Turn oven off;
leave meringues in oven for 1 hour.
Meanwhile, in a small heavy saucepan over medium heat, whisk the
eggs, sugar, lemon juice and peel until blended. Add butter; cook,

2 of 2

Lemon Meringue Pie Cookies (continued)

Directions (continued)

whisking constantly, until mixture is thickened and coats the back
of a metal spoon. Transfer to a small bowl; cool for 10 minutes.
Cover and refrigerate until chilled.
Just before serving, spoon lemon curd into the center of cookies.
Refrigerate leftovers. Yield: 5 dozen.

To Make Ahead: Prepare the meringues a few days before. Store in an airtight container. Lemon curd can be made the day before serving. Cover and refrigerate.

Nutrition Facts: 1 cookie equals 38 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 11 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.