Hi, I am Jane. Today, we’re going to make lemon meringue cookies recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. 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 on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Lemon meringue cookies is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have lemon meringue cookies using 10 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Lemon meringue cookies:
- Make ready Meringue cookies
- Take 3 egg whites
- Take 3/4 cup super fine sugar
- Take 1 tsp lemon juice
- Get lemon curd
- Get 1 the zest of one lemon
- Prepare 1/3 cup fresh lemon juice
- Get 3 tbsp butter
- Prepare 4 eggs
- Make ready 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 this up for this distinctive dish lemon meringue cookies recipe. Thank you very much for your time. I’m 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. Thank you for reading. Let’s cook!
