Lemon Meringue Cookies
A shortbread cookie with a burst of lemon curd and a cloud of puffy meringue on top.
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Servings: cookies
ingredients
cookies
- 1 cup unsalted butter
- 1/2 cup confectioners’ sugar
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup lemon curd
meringue
- 1/4 cup granulated sugar
- 2 egg whites
instructions
- Preheat oven to 325˚F. Line 2 baking sheets with a silicone mats or parchment paper.
- In a mixer, beat butter and sugar together fitted with a paddle attachment until creamy, about 1 to 2 minutes. Add vanilla and beat until combined.
- Beat in flour and salt, mixing until just combined.
- Roll 1 1/2 Tbsp of dough into a dough ball. Place dough balls 1 inch apart on prepared baking sheets. Press down the center of each ball with a spoon, forming a small indent. Fill each with lemon curd.
- Bake 15-20 minutes or until golden brown on the bottoms. Transfer cookies immediately to a cool, flat surface to cool to room temperature.
- Increase oven temperature to 350˚F.
- Add egg whites and sugar for the meringue topping in the clean bowl of a mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Dollop or pipe the meringue on top of the cooled cookies.
- Bake for an additional 5 to 8 minutes, until the meringue begins to brown*. Cool for 5 minutes before serving.
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notes
*If the tops aren't browning as much as you would like, you can brown them more under the broiler (keep a close eye on them so they don't burn!) or with a kitchen torch.
nutrition
Calories: 176kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 315IU | Calcium: 5mg | Iron: 1mg
Calories: 176kcal