Description
Description These cookies combine the delightful flavors of lemon meringue pie into a handheld treat that’s perfect for parties and potlucks, featuring a buttery cookie base, tart lemon curd, and a toasted meringue topping.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 large eggs, separated
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
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Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Gradually add the flour and salt, mixing until a dough forms.
- Press the dough into the bottoms of a cookie sheet or tartlet pans.
- Bake for 12–15 minutes or until lightly golden.
- In a saucepan, combine lemon juice, lemon zest, and egg yolks, and cook over medium heat until thickened.
- Pour lemon filling into the baked cookie bases and set aside to cool.
- In a clean bowl, whip egg whites until soft peaks form, then gradually add granulated sugar and cream of tartar, whipping until stiff peaks form.
- Spread meringue over the lemon filling, sealing the edges.
- Bake for an additional 10 minutes, or until the meringue is lightly browned.
- Let cool before serving.
Notes
- Notes
- Store cookies at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, separate shells from filled cookies and freeze accordingly.