Lemon Meringue Cookies

Instructions

Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Step 4: Add the egg, vanilla extract, and lemon zest, mixing until smooth.

Step 5: Gradually add the dry ingredients and mix until a soft cookie dough forms.

Step 6: Scoop portions of dough onto the prepared baking sheets and flatten slightly.

Step 7: Bake the cookies for 10 to 12 minutes or until the edges are lightly golden.

Step 8: Allow the cookies to cool completely before decorating.

Step 9: Spoon or pipe lemon curd onto the center of each cookie.

Step 10: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.

Step 11: Gradually add the granulated sugar while beating until stiff glossy peaks form.

Step 12: Pipe the meringue onto the cookies over the lemon curd.

Step 13: Use a kitchen torch to lightly toast the meringue until golden brown.

Storage and Reheating Tips

Store the cookies in an airtight container in the refrigerator for up to 3 days. For the best texture, serve chilled or allow them to sit at room temperature for a few minutes before serving. Avoid stacking the cookies to keep the meringue intact.