Print Options
Lemon Meringue Pie Cookies
Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a refreshing treat. —Taste of Home Test Kitchen
Ingredients
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- LEMON CURD:
- 4 large eggs, room temperature
- 1-1/3 cups sugar
- 1/3 cup lemon juice
- 4 teaspoons grated lemon zest
- 3 tablespoons butter
Directions
- 1. 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.
- 2. 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-lined baking sheets. Pipe 1 or 2 circles over the edge of the base, forming sides.
- 3. Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
- 4. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, 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.
- 5. Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.
Nutrition Facts
1 cookie: 38 calories, 1g fat (0 saturated fat), 16mg cholesterol, 11mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
© 2024 RDA Enthusiast Brands, LLC
