Description

These cookies bring the classic lemon meringue pie flavors into a soft, chewy cookie. A zesty lemon curd and toasted Swiss meringue top each golden cookie for an impressive and delicious dessert.

Ingredients

For the Cookies:

150 g light brown sugar

Zest from 2 lemons

90 g unsalted butter, softened

1 large egg

1 teaspoon vanilla essence

160 g all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

For the Lemon Curd:

28 g unsalted butter

65 g white sugar

40 g lemon juice

Zest of 1 lemon

2 egg yolks

1/8 teaspoon salt

For the Meringue:

2 egg whites

100 g white sugar

1/8 teaspoon salt

1 teaspoon cornstarch

1 teaspoon vanilla essence

Cook Mode Prevent your screen from going dark

Instructions

Make the cookie dough and chill.
Prepare lemon curd by cooking all ingredients until thickened, then strain over butter.
Bake cookies at 350°F (175°C) for 10–12 minutes.
Make Swiss meringue by heating egg whites and sugar, then whipping to stiff peaks.
Top cookies with meringue and lemon curd, then torch until golden.

Notes

Use fresh lemon juice for best flavor.
Torch meringue just before serving for texture.
Store cookies and toppings separately for optimal freshness.

Prep Time: 40 minutes
chill time: 30 minutes
Cook Time: 12 minutes
Category: dessert
Method: Baking
Cuisine: american