Ingredients
Scale
- 4 egg whites
- 1 cup (200 grams) granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 3 egg yolks
- 3 tablespoons lemon zest (about 2 large lemons)
- 1/4 cup (60 grams) fresh lemon juice (about 2–3 large lemons)
- 1/4 cup (57 grams) unsalted butter, cold and cubed
Instructions
- Preheat oven to 225°F (107°C) and prepare a baking sheet with parchment paper.
- Combine egg whites, granulated sugar, cream of tartar, and vanilla extract in a heat-proof bowl over simmering water.
- Whisk until frothy, then beat until stiff peaks form.
- Pipe meringue onto the baking sheet and bake for about 1 hour.
- Turn off the oven and let cookies cool for 1 hour inside.
- While cooling, whisk sugar and egg yolks for the lemon curd, then add lemon zest and juice.
- Heat mixture until thickened, then remove from heat and stir in cubed butter.
- Strain the curd and let it cool at room temperature.
- Spoon lemon curd onto cooled meringue cookies.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure egg whites are at room temperature for optimal meringue.
Avoid any fat in your mixing bowl to achieve the best meringue structure.
Store cookies in an airtight container at room temperature for up to three days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 12
- Sodium: 5
- Fat: 4.5
- Saturated Fat: 2.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
- Cholesterol: 30