Lemon Meringue Pie Cookies

How To Make Lemon Meringue Pie Cookies

1. In a saucepan over medium heat, whisk eggs, sugar, lemon juice, and zest.
2. Stir constantly until thickened (about 5-7 minutes).
3. Remove from heat and whisk in butter until smooth.
4. Strain if needed, then chill in the fridge until firm.
5. Preheat oven to 175°C.
6. Line baking tray with baking paper.
7. In a bowl, whisk flour, bicarbonate of soda, and salt.
8. In a large bowl, beat butter and sugar until light and fluffy.
9. Add egg, egg yolk, lemon zest, juice, and vanilla.
10. Mix until combined.
11. Gradually add the dry ingredients until a soft dough forms.
12. Scoop into balls.
13. Place on a baking tray and gently press an indent into the center with your thumb or a spoon.
14. Bake for 10 minutes, until edges are just lightly golden.
15. Reinforce the indent if needed right after baking.
16. Allow it to cool completely.
17. Spoon or pipe a small amount of lemon curd into each cooled cookie center.
18. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
19. Gradually add sugar and beat until stiff, glossy peaks form.
20. Beat in vanilla.
21. Spoon or pipe meringue on top of the lemon curd.
22. Use a kitchen torch to lightly brown the meringue tips.