Lemon Meringue Pie Cookies 

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Lemon Meringue Pie Cookies are compact renditions of the beloved classic dessert, lemon meringue pie, conveniently transformed into bite-sized cookie treats.

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STEP 1:  In a heatproof bowl, whisk together the eggs, lemon zest, and sugar until smooth.

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STEP 2:  In a small saucepan, bring lemon juice to a simmer.  Then, slowly whisk hot lemon juice into egg mixture.  

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STEP 3:  Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of the spoon.

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STEP 4:  Strain the lemon curd through a fine-sieve to remove any bits of zest or cooked egg.

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STEP 5:  After straining the lemon curd, stir in the butter until melted and fully incorporated.  Cover the finished lemon curd and refrigerate.

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STEP 6:  Spoon 1 teaspoon of lemon curd into the center of each baked cookie.

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STEP 7:  Place meringue into a piping bag fitted with tip. Then, pipe meringue onto lemon curd cookies.

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STEP 8:  Use a blow torch to lightly toast the meringue.  

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CLICK THE  BUTTON BELOW FOR THE RECIPE

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