Lemon Meringue Pie Cookies

Name: Lemon Meringue Pie Cookies
Cook time: 1 hr 10 mins
Yield: 8 cookies servings
Ingredients: 3/4 cups light brown sugar; zest of 2 lemons; 6 1/3 tbsp unsalted butter; 1 egg, room temperature; 1 tsp vanilla extract; 1 1/3 cups all purpose flour; 1 tsp baking powder; 1/2 tsp salt; 2 tbsp unsalted butter, cubed; 1/4 cups + 1 tbsp. granulated sugar; 3 tbsp lemon juice; zest of 1 lemon; 2 egg yolks; 1/8 tsp salt; 2 egg whites; 1/2 cups granulated sugar; 1/8 tsp salt; 1 tsp corn starch; 1 tsp vanilla extract

Desserts

Bakers, grab your aprons. These stunning Lemon Meringue Cookies are topped with homemade lemon curd and airy meringue, then brûléed for an elegant finishing touch.

Servings: 8 cookies

Time: 1 hr 10 mins

Ingredients

Lemon Sugar Cookies

3/4 cups light brown sugar
zest of 2 lemons
6 1/3 tbsp unsalted butter
1 egg, room temperature
1 tsp vanilla extract
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt

Lemon Curd

2 tbsp unsalted butter, cubed
1/4 cups + 1 tbsp. granulated sugar
3 tbsp lemon juice
zest of 1 lemon
2 egg yolks
1/8 tsp salt

Swiss Meringue

2 egg whites
1/2 cups granulated sugar
1/8 tsp salt
1 tsp corn starch
1 tsp vanilla extract

Process

To make the cookies, add the brown sugar to a medium sized mixing bowl. Add the zest of two lemons into the bowl, then use your fingers to combine the zest into the sugar.
Add in the butter, then using a hand or stand mixer, beat the mixture together until it's light and flurry, about 2-3 minutes.
Add in the egg and vanilla and beat until well combined.
Then add in the flour, baking powder, and salt, mixing until the flour is well incorporated.
Cover the bowl and chill in the fridge for 30 minutes.
To make the lemon curd, start by adding your cubed butter to a small mixing bowl along with a fine mesh sieve. Set aside.
Add the sugar, lemon juice, lemon zest, egg yolks, and salt to a small saucepan over medium heat, stirring constantly until the mixture thickens and reaches a temperature of 170°F.
Remove the curd from the heat and pass it through the mesh sieve, over the butter. Mix together until smooth.
Keep the curd refrigerated until you're ready to assembled the cookies.
Pre-heat the oven to 350°F and line a baking sheet with parchment paper.
Once the cookie dough has chilled for 30 minutes, use a cookie scoop to dish out the dough onto the prepared baking sheet, evenly spacing them to allow room for spreading.
Bake 10-12 minutes, until the sides of the cookies start to turn golden brown. Let the cookies rest for 5 minutes, and then transfer them to a wire rack to finish cooling.
While the cookies cool, make the Swiss meringue.
Add the egg whites and sugar to a small saucepan on medium heat. Whisk constantly until the mixture reaches a temperature of 170°F.
Pour the egg mixture into a mixing bowl and combine with the salt, corn starch, and vanilla. Whisk with a hand mixer or stand mixer until stiff peaks form.
Once the cookies are at room temperature, top each of them with 2 tbsp. of Swiss meringue, then swirl some lemon curd on top of each of the cookies.
Use a culinary torch to torch the meringue on the cookies, then serve and enjoy!