Lemon Meringue Pie Cookies |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 60 |
|
Here's a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a melt-in-your mouth heavenly delight. Ingredients:
3 egg whites |
1/2 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
3/4 cup sugar |
lemon curd: |
4 eggs |
1-1/3 cups sugar |
1/3 cup lemon juice |
4 teaspoons grated lemon peel |
3 tablespoons butter |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. 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.
2. 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.
3. Bake at 300° for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
4. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
5. Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers. Yield: 5 dozen.
|
|