Lemon Meringue Pie Cookies

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Lemon Meringue Cookies have all the flavor of a lemon meringue pie without the hassle of making an entire pie. These bite-sized cookies are the perfect finger food dessert to serve at parties, or any time you're craving lemon meringue. Just make fresh meringue and assemble the mini lemon meringue pie tarts to create a tasty little dessert!
from thecookierookie.com

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Ingredients

  • For the meringue:
  • 15 triangles I use Walker’s, 15 count, World Market
  • 15 triangles I use Walker’s, 15 count, World Market
  • 15 triangles I use Walker’s, 15 count, World Market
  • 1 1 1 cup homemade or store-bought lemon curd
  • 1 1 1 cup homemade or store-bought lemon curd
  • 1 1 1 cup homemade or store-bought lemon curd
  • For the meringue:
  • For the meringue:
  • 3/4 3/4 3/4 cup caster superfine sugar
  • 3/4 3/4 3/4 cup caster superfine sugar
  • 3/4 3/4 3/4 cup caster superfine sugar
  • 1/4 1/4 1/4 cup water
  • 1/4 1/4 1/4 cup water
  • 1/4 1/4 1/4 cup water
  • 2 2 2 egg whites
  • 2 2 2 egg whites
  • 2 2 2 egg whites

Preparation

Step 1

For the meringue:

Over medium-low heat, place the sugar and water in a small saucepan, and stir until the sugar dissolves. Simmer 3 minutes and remove from the heat.

Beat the egg whites until soft peaks form, and add the sugar water in a thin stream. Continue beating the meringue until the peaks are firm but still glossy.

To assemble the cookies:

Place the cookies on a serving platter and spoon a dollop of lemon curd on top of each one. Pipe or spoon the desired amount of meringue on top of the curd. Use a small kitchen blowtorch to slightly brown the meringue.

Garnish each cookie with a mint leaf.

Enjoy!

Servings: 12

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