Hi, I am Marie. Today, we’re going to make lemon meringue cookies recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon meringue cookies Recipe
Lemon meringue cookies is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Lemon meringue cookies is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have lemon meringue cookies using 10 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Lemon meringue cookies:
- Make ready Meringue cookies
- Make ready 3 egg whites
- Take 3/4 cup super fine sugar
- Get 1 tsp lemon juice
- Make ready lemon curd
- Take 1 the zest of one lemon
- Make ready 1/3 cup fresh lemon juice
- Take 3 tbsp butter
- Take 4 eggs
- Prepare 1 1/3 cup granulated sugar
Steps to make Lemon meringue cookies:
- Preheat oven to 250°
- Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp.
- While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat.
- When the ingredients are combined add butter.
- Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill.
- To start the meringue beat the egg whites on medium until they form soft peaks.
- Slowly add sugar a couple tablespoons at a time. Increase mixing speed.
- Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form.
- The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt.
- You may add color at this point if you wish. Transfer to a piping bag.
- Line a cookie sheet with a silicon mat or parchment. If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down.
- Pipe one circle, then pipe another circle around the first one leaving space in the middle. Think of a little cup to hold the curd. They can be quite close together as they do not rise.
- Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour. Do not open the oven until the meringues are no longer shiny. At least 40 minutes.
- Once the meringues are done fill them with the lemon curd and they’re done. Meringue can be made up to a week a head of time. Store in the refrigerator.
So that is going to wrap it up for this exceptional dish lemon meringue cookies recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
