Description
Soft and zesty sugar cookies topped with tangy lemon curd and fluffy toasted meringue, inspired by classic lemon meringue pie.
Ingrédients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup butter (softened)
- 1 cup sugar
- 1 egg
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup lemon curd
- 3 egg whites
- 3/4 cup sugar
- 1/4 tsp cream of tartar
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy.
- Add egg, lemon zest, and lemon juice and mix well.
- Mix in flour, baking powder, and salt until dough forms.
- Chill dough for 30 minutes.
- Roll dough into balls and flatten slightly.
- Bake for 10–12 minutes and let cool completely.
- Add a small spoonful of lemon curd on each cookie.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Pipe or spoon meringue onto cookies.
- Toast meringue using a kitchen torch or broil briefly until golden.
Notes
Chilling the dough makes shaping easier and prevents spreading. Watch closely when toasting meringue to avoid burning.
- Temps de préparation: 30 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 180
- Sucre: 14g
- Sodium: 90mg
- Graisse: 9g
- Graisse saturée: 5g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 22g
- Fibres: 0g
- Protéine: 2g
- Cholestérol: 25mg