Lemon meringue cookies. Lemon Meringue cookies are pretty little puffs of baked meringue that have the fresh, bright flavor of lemon. They practically melt in your mouth! Lemon Meringue Cookies are a wonderful spring and summer recipe whether you are making them for your Easter dessert, Mother's Day brunch, or just as a light dessert for summer parties.

Add vanilla and cream of tartar; beat on medium speed until soft peaks form. All the flavors of a classic diner dessert come together in these bite-size cookies: a buttery sugar cookie crust, a tangy and bright lemon curd filling and a chewy meringue topping. Despite the snow covering the ground thanks to a recent snowfall, my kitchen is in full spring mode! You can cook Lemon meringue cookies using 10 ingredients and 14 steps. Here is how you cook that.

Ingredients of Lemon meringue cookies

Prepare of Meringue cookies.
It's 3 of egg whites.
You need 3/4 cup of super fine sugar.
You need 1 tsp of lemon juice.
You need of lemon curd.
Prepare 1 of the zest of one lemon.
It's 1/3 cup of fresh lemon juice.
You need 3 tbsp of butter.
You need 4 of eggs.
You need 1 1/3 cup of granulated sugar.

Lemons, berries, asparagus, I've got it all. Along with a long list of recipe ideas.. . First up, lemon meringue kiss cookies. Little melt-in-your mouth cookies that are filled with fresh lemon zest and juice.

Lemon meringue cookies instructions

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

Line two baking sheets with parchment paper and. The Best Meringue Cookies No Cream Of Tartar Recipes on Yummly Cocoa Meringue Cookies, Meringue Cookies, Meringue Cookies. In a stand mixer fitted with a whisk attachment, add the egg whites. Here is the classic french meringues recipe with a twist.