Lemon Meringue Pie Cookies

Name: Lemon Meringue Pie Cookies
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 60
Cuisine: Global
Ingredients: 3 Tbsps butter; 0 teaspoons cream of tartar; 3 egg whites; 4 eggs; 79 milliliters lemon juice; 4 teaspoons grated lemon peel; 315 milliliters sugar; 1 teaspoons vanilla extract

Lemon Meringue Pie Cookies is a gluten free, lacto ovo vegetarian, and fodmap friendly recipe with 60 servings. One serving contains 28 calories, 1g of protein, and 1g of fat. This recipe covers 0% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. Head to the store and pick up sugar, lemon peel, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes. If you like this recipe, take a look at these similar recipes: Lemon Meringue Pie Cookies, Lemon Meringue Pie, Family Stories and Meringue Tutorial, and Lemon Meringue Pie, Family Stories and Meringue Tutorial.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Ingredients you will need

Egg Whites

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Bowl

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.

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Cream Of Tartar

Vanilla

Sugar

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 once around the base of each shell for sides.

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Base

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Baking Paper

Baking Sheet

Ziploc Bags

Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.

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Oven

Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended.

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Lemon Juice

Sugar

Egg

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Sauce Pan

Whisk

Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.

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Butter

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Whisk

Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.

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Bowl

Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.

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Lemon Curd

Equipment

Ingredients

Servings:

lemon juice 4teaspoons

grated lemon peel 315milliliters

sugar 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.