Lemon Meringue Cookies

I varied a bit from this recipe at Joythebaker.com These were so good, the problem would be trying not to eat all of them!


The original recipe called for making little sandwiches, which I thought were adorable...but personally hard to eat. So we preferred to leave them like this.

Serving 1 cookie w/ curd topping
Calories: 16.........Carbs: 2.........Fiber: 0.........Fat: 1
.........Protein: 0.........Sugar: 2.........Sodium: 3

Weight Watcher Points: 1

Ingredients - Makes 60 Meringue cookies
3 large egg whites - (Save 2 or your yolks for the curd)
3/4 cup sugar (the finer the better, but not powdered)
1/2 tsp vanilla extract
1 tbsp Lemon Zest
-And piping back and large star tip

Pre-heat Oven to 175 Cover 2 cookie sheets with parchment paper

1) With whisk attachment, use electric mixer to beat eggs until foamy.
2) While mixing on medium speed, SLOWLY add sugar. The egg white should thicken, and then make a stiff peak.

3)Zest some lemon, and fold in with vanilla extract with spatula (about 6 times, don't over mix or it will go flat)

4) Fill up piping bag, and pipe onto cookie sheet, should be between a quarter size and 50 cent piece.


Bake for 2 hours or until they are firm and not sticky. When finished let cool completely.

For the Lemon Curd: - Makes 120 - 4 gram servings
1/2 cup fresh lemon juice
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
6 tablespoons unsalted butter

1) Place a fine mesh strainer over a medium bowl and set aside.

2) a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. You don’t really need to boil lemon curd… it’s probably done it if gets to the boiling stage.

3) Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd.



4) Place curd in a jar, with a piece of plastic wrap placed directly over the curd. Place in the fridge until completely cold.

Curd should be stored in an airtight container in the refrigerator. Curd lasts for about a week. Meringues should be kept in an airtight container, in a dry area, at room temperature. Meringues last for about 5 day.

Our first batch, the eggs didn't stiffen very well, so they didn't have the pretty lines from the piping tip...they looked more like blobs...but just as tasty.