My mom loves lemon meringue pie so I made these lemon meringue cookies for her birthday! They were loved by the birthday girl and all of the taste testers, too! This idea was inspired by Tammy’s Cookies on Insta-check out her lovely page!
You may need:
Kitchen Torch
Lemon Meringue Pie Cookies
Ingredients
Brown Butter Cookies
- 2 cups all-purpose Gold Medal flour
- ¾ cup cake flour
- ¾ tsp. baking soda
- 12 grams cornstarch
- ½ tsp. kosher salt
- 18 Tablespoons butter browned in a skillet and cooled a bit
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 1 T. vanilla
Lemon Curd
- 6 lemons
- ½ cup butter softened
- 2 cups sugar
- 4 eggs
Homemade Fluff
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup corn syrup or honey
- 3 large egg whites room temperature
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Instructions
Cookies
- Preheat oven to 350 convection bake setting. (375 without convection)
- In a mixer, beat the cooled brown butter with both sugars 2 minutes.
- Add egg and yolk and beat until creamy. Add vanilla.
- Add all the dry ingredients and mix just to combine.
- Weigh dough into 70 gram mounds and form them int balls. Use a wooden spoon to push the centers in like a thumbprint cookie. This will later hold the lemon curd.
- Freeze a few hours and bake on parchment lined sheets for approx 12 minutes.
- Let cool on sheets.
Lemon Curd
- Grate zest from lemons to equal 2 tablespoons. Cut lemons and squeeze to get 1 cup lemon juice.
- Beat butter and sugar with a hand mixer on medium until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition, then stir in zest. Mixture may look curdled.
- Transfer mixture to a large saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes.
- Place plastic wrap directly on warm curd (to prevent a film from forming), and chill at least 4 hours.
Homemade Fluff
- Place water, sugar, and corn syrup in a medium pot. Stir to combine.
- Place a candy thermometer in the pot and heat over medium-high.
- Do not stir anymore!
- Place egg whites and cream of tartar in the bowl of a stand mixer. Beat to soft peaks (3-4 mins.) while sugar is heating. Then shut mixer.
- As soon as the sugar reaches 240°F, remove it from the heat.
- Turn mixer on low and VERY slowly/carefully pour the sugar syrup into the whites in a thin stream. (Try to keep it close to the side of the bowl so it doesn't hit the whisk and splatter. Stand back a bit while doing this!
- Once the sugar is all in, turn to medium/high and whip 6 mins. until thick and fluffy like fluff!
- Add in vanilla and whip 2 more mins.
- Use right away or store for up to 2 weeks at room temperature covered well.
Assembly
- Spoon some cold curd into center of your cookies.
- Use a piping bag to swirl on your fluff.
- Use a kitchen torch to brown the fluff!
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