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Lemon Meringue Pie Cookies Recipe

Lemon Meringue Pie Cookies Recipe

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 melt-in-your mouth heavenly delight. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + standing YIELD:60 servings

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

  • 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 paper-lined baking sheets. Pipe one or two 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 peel 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. Yield: 5 dozen.

Nutritional 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. Diabetic Exchange: 1/2 starch.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.