Lemon Meringues Lemon Curd Cookies (Printer-Friendly)

Airy lemon meringues with tangy curd and a touch of powdered sugar for delightful citrus flavor and crunch.

# What You’ll Need to Cook:

→ For the Meringues

01 - 4 large egg whites, at room temperature
02 - 1/4 teaspoon fine sea salt
03 - 1/2 teaspoon cream of tartar
04 - 200 grams granulated sugar
05 - 1 tablespoon cornstarch
06 - 1 tablespoon freshly squeezed lemon juice
07 - 2 teaspoons finely grated lemon zest
08 - 1 teaspoon vanilla extract

→ Toppings

09 - 120 grams lemon curd
10 - Lemon slices, thinly sliced
11 - Powdered sugar, for dusting
12 - Candied lemon, optional
13 - Fresh berries, optional

# Steps to Prepare:

01 - Preheat oven to 120°C. Line a baking tray with parchment paper and set aside.
02 - In a clean stainless steel mixing bowl, beat the egg whites on medium speed for 1 minute until frothy. Add salt and cream of tartar, then continue beating for an additional 3 minutes until a thicker foam develops.
03 - In a separate bowl, combine granulated sugar and cornstarch. Gradually add this mixture to the egg whites while mixing, then increase mixer speed to medium-high and beat for 2 more minutes.
04 - Add lemon juice, lemon zest, and vanilla extract. Continue beating on high speed for 13-14 minutes until the meringue forms stiff, glossy peaks.
05 - Spoon about 60–80 ml of meringue onto the prepared tray for each cookie. Use the back of a spoon to create a shallow well in the center of each meringue.
06 - Bake for 45 minutes. Turn off oven and leave meringues inside with the door closed for 90 minutes to cool and set completely.
07 - Once cool, remove meringues from oven and transfer to a wire rack. Spoon lemon curd into each well, top with a lemon slice, dust with powdered sugar, and garnish with candied lemon or fresh berries as desired. Serve immediately.

# Extra Cooking Tips:

01 - Ensure the mixing bowl is thoroughly clean and free of grease to achieve maximum volume in the meringue.
02 - Beat egg whites gradually to prevent large air pockets and eventual collapse.
03 - Avoid using plastic bowls, as they may retain fat residues that hinder meringue formation.
04 - Store unfilled meringues in an airtight container at room temperature for up to 4 days.

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