Lemon Meringue Pie Cookies – a delicious recipe with egg whites, vanilla, cream of tartar, sugar, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
3
. Pipe one or two circles over the edge of the base, forming sides.
4
Bake at 300u00b0 for 25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
5
Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest 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.
6
Just before serving, spoon lemon curd into the center of cookies. Refrigerate leftovers.
578
kcal
Calories
26
g
Fat
67
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large egg whites, 1/2 teaspoon vanilla extract, 1/4 teaspoon cream of tartar, 3/4 cup sugar, and more.
Yes, Lemon Meringue Pie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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