Lemon Meringue Cookie Recipe
Lemon Meringue Cookies
Lemon Meringue Cookie Ratings
Sweet-Tart Lemon Meringue Cookies
The tart bite of lemon is mellowed by light, cloudy meringue cookies in this recipe. Perfect for a summer day, these cookies give one a little taste of lemon meringue pie in cookie form. To ease the task of preparation, the lemon curd may be prepared in advance.
It is best to use fresh eggs for any meringue recipe - the egg whites are beaten with sugar and air - once they form stiff peaks, they are ready for baking. Never open an oven door while meringues are baking. Once the oven door is opened, the temperature varies and the cookies will be ruined. the trick to making any meringue cookie recipe is to bake the cookies at a low temperature for a long time. A high temperature will cause the outside of the cookie to bake rapidly, while the interior of the cookie remains wet. Baking the cookies for a long time at a low temperature allows the cookies to dry evenly in the oven. Baked meringue cookies will keep for about 1 week when stored in an airtight container.
Lemon Meringue Cookie Ingredients
- 6 large egg whites, (meringue cookies)
- 2 tsp lemon juice, (meringue cookies)
- 1/8 tsp salt, (meringue cookies)
- 1 tsp vanilla, (meringue cookies)
- 1 1/4 cup sugar, (meringue cookies)
- 6 large egg yolks, (lemon filling)
- 1 1/2 cups cold water, (lemon filling)
- 1 cup sugar, (lemon filling)
- 1/4 cup cornstarch, (lemon filling)
- 1/8 teaspoon salt, (lemon filling)
- 1 tablespoon grated lemon zest, (lemon filling)
- 1/2 cup lemon juice, (lemon filling)
- 2 tablespoons unsalted butter, (lemon filling)
Meringue Cookie PicturesClick thumbnail to view full-size
How to Make the Meringue Cookies
- Preheat the oven to 200 degrees Fahrenheit. Cover a cookie sheet with aluminum foil or parchment paper.
- Separate six eggs: place the egg whites into one bowl, and the egg yolks into another.
- Add the egg whites, 2 tablespoons of lemon juice, and salt into a large mixing bowl. Beat with an electric mixer at a medium speed until the mixture is foamy.
- While beating, add in the vanilla extract. Slowly add the sugar to the mixture, while beating continuously.
- Increase the electric mixer speed to high, and continue to beat until stiff peaks form.
- Use a pastry bag to pipe cookies approximately 2" in diameter onto the cookie sheet. If you do not have a pastry bag, simply place the meringue into a gallon-sized storage bag and snip a small hole into the corner of the bag with scissors. Use this bag to pipe the meringue mixture.
- Place the cookies in the oven and bake for 1 hour at 200F. Do NOT open the oven door.
- After 1 hour, reduce the oven temperature to 175F and bake for 2 more hours. Do NOT open the oven door.
- After the cookies have baked for 3 hours, remove them from the oven. Place the cookies on a wire rack to cool.
- Spread some lemon curd (instructions below) on each cookie. Sandwich two cookies together to form each lemon meringue cookie.
Lemon Curd PhotosClick thumbnail to view full-size
How to Make the Lemon Curd
- Add the water, sugar, salt, and cornstarch to a large sauce-pan on the stove.
- Whisk the ingredients together and cook over medium heat until the mixture becomes translucent and begins to simmer.
- Add the egg yolks slowly, while whisking vigorously.
- Add in the lemon juice, lemon zest, and the butter. Whisk until dissolved.
- Bring to a simmer, then pour the lemon curd into a bowl. Cover with cling wrap (let the plastic wrap sit on the surface of the curd). Allow the curd to cool - the curd will keep up to two weeks in a refrigerator.